Summer Figs – Get Them Fast
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Sweet, juicy, and crunchy, it’s hard to think of a fruit that compares to the goodness of a fresh fig. A fig’s unique flavor makes it a wonderful treat all on its own, but when added to a recipe, the results can be very tasty. Of course, let’s not forget the health benefits of figs: the low-calorie fruit is an excellent source of calcium, potassium, and fiber. Make the most of this in-season fruit by trying out one of our healthy fig recipes — breakfast, lunch, dinner, and dessert are all covered!
It can sometimes be a challenge to find fresh fig fruits for sale, even at farmer’s markets and farm stands. Partially because the birds and bugs do love them and tend to get to them first, especially in the high spots! Also, because figs do not store well and have a shelf life of only a few days at best. If you want fresh figs your best option is to plant a fig bush. But lucky for us, figs thrive in our region and are one of the easiest fruits to grow organically.
- Cooking Spray
- 6 ounces fresh figs, stemmed, chopped and mashed
- 1 large egg
- ¾ granulated sugar
- ⅓ cup unsalted butter, melted
- ½ tsp vanilla
- 2 cups white whole wheat flour
- 1 ½ tsp. baking powder
- ½ tsp kosher salt
- ¼ tsp ground cinnamon
- Preheat oven to 350°F. Spray an 8 ½ x 4 ½ inch loaf pan with cooking spray.
- Whisk together mashed figs, egg, sugar, butter and vanilla in a large bowl until well combined. Stir together flour, baking powder, salt and cinnamon in a small bowl. Whisk flour mixture into fig mixture, stirring until just combined. Pour batter into prepared pan.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, about 50 minutes. Let cool in pan 10 minutes. Remove from pan, transfer to a wire rack to cool completely, about 1 hour.
Serves 12. Each slice contains Calories 178, Fat 6 g, Protein 3 g, Carbohydrate 28 g, Fiber 2 g, Sodium 148 mg.
Stuffed and Wrapped Figs
- 1 4oz. goat cheese log, softened
- 2 Tbsp. chopped fresh basil
- 6 large figs
- 12 toasted pecan halves
- 12 cooked bacon slices
- Preheat oven to 350°F.
- Stir together goat cheese and basil. Cut figs in half lengthwise. Place 1 heaping teaspoonful goat cheese mixture and 1 toasted pecan half on cut side of each fig half. Wrap cooked bacon slice around each fig, and secure with a wooden pick.
- Place figs on a wire rack in a jelly roll pan, and bake 6 – 8 minutes, or until bacon is crisp and browned.
Yields 12 appetizer portions.
Chicken Fig Kabobs
- ½ cup white wine
- 2 garlic cloves, minced
- ¼ cup extra virgin olive oil
- Pinch of crushed red chilies
- 1 large shallot, minced
- Zest and juice of medium orange
- ¼ cup chopped basil
- 4 boneless, skinless chicken breasts, each cut into 6 strips
- 12 ripe figs, cut in half, lengthwise + 6 ripe figs, chopped
- ½ cup balsamic vinegar
- 3 tablespoon brown sugar
- Salt and pepper
- Whisk the white wine, garlic cloves, olive oil, shallot, orange juice, and zest and basil in a medium bowl. Add the cut-up chicken strips and halved figs and marinate for 2 hours.
- Simmer the chopped figs, balsamic and brown sugar until the mixture is very thick and syrupy (about 15 minutes). Remove from heat and let steep for 1 hour, then pour through a strainer. Discard the chopped figs.
- Remove the chicken and halved figs from the marinade and discard the marinade. Thread the chicken and figs onto skewers. Salt and pepper each skewer.
- Grill the skewers over medium heat or roast in a 350°F oven and baste with the fig-balsamic until the chicken is cooked through (about 10-15 minutes).
Marinated Fig Salad
- ¼ cup Extra Virgin Olive Oil
- 3 Tbsp balsamic vinegar
- 1 Tbsp
- 1 tsp Dijon mustard
- 16 fresh figs, halved
- 1 8 oz package fresh mozzarella cheese slices
- 4 oz thinly sliced prosciutto, torn into strips
- 2 cups arugula
- Whisk together first 4 ingredients and salt and pepper to taste in a bowl. Stir in figs, let sit for 30 minutes.
- Arrange mozzarella and prosciutto on 4 salad plates or a large platter. Spoon fig mixture over cheese and ham. Sprinkle with arugula, season with salt and pepper to taste.
Figs, Honey and Yogurt Smoothie
- ½ cup unsweetened almond milk or unsweetened vanilla almond milk
- ½ cup nonfat Greek yogurt
- 1 to 2 scoops of ice
- 4 fresh figs, stems removed and cut in half
- ½ banana
- 1 date, pitted
- 1 tablespoon local honey
- 1 teaspoon fresh lemon juice
- Dash of cinnamon
- Add almond milk, yogurt, ice, figs, and banana to a blender, and blend for about 20 to 30 seconds.
- Add date, honey, lemon juice, and cinnamon, and blend again until fully combined. Serve immediately.
Serves 2, 10-ounce servings or 1, 20-ounce serving. For the 20-ounce serving the recipe contains Calories 358, Fat 3 g, Carbohydrates 78 g, Fiber 8 g, Protein 12 g, Sugars 54 g.
Mushroom Fig Sauce
- 1 Tbsp Olive oil
- 8 ounces fresh button or shiitake mushrooms, sliced
- 2 tablespoons finely chopped sweet onion
- ½ cup lower sodium beef or chicken broth
- 1 Tbsp Dijon-style mustard
- 1 tsp fresh rosemary
- ¾ lower sodium beef or chicken broth
- ½ cup chopped, fresh figs
In a large skillet, heat oil over medium heat. Add mushrooms and onions to skillet. Cook over medium heat for 5 – 8 minutes or until mushrooms are just tender and lightly browned, stirring occasionally. Remove from heat add ½ cup broth to the heat, bring to boiling, and boil uncovered for 3 minutes. Whisk in mustard and 1 teaspoon rosemary. Add remaining broth and figs. Bring to boiling, boil gently, uncovered, about 10 minutes or until liquid is slightly thickened and reduced by about a third. Serve over pork, chicken, or roast beef.
Easy Honey Fried Figs
(This adapted from a “The Spruce Eats” recipe, they have some great ones)
- 12 figs
- 2 tablespoons butter
- 2 tablespoons local honey
- Optional: 2 tablespoons sweet, fortified wine
- Optional: Ice cream, yogurt, or whipped cream
- Rinse the figs clean and pat them dry. Trim off and discard any excess stem and cut the figs in half lengthwise. Set them aside.
- In a medium frying pan, melt the butter over medium heat. Add the honey and gently stir it into the butter. When the mixture is fully combined, set the figs cut-side-down in the honey-butter mixture and cook. Shake the pan now and again to keep the figs from sticking and spoon the honey-butter mixture over the tops of the figs until everything is bubbling and the figs are starting to brown, about 5 minutes.
- If using wine, remove the figs from the pan, and whisk it in. Once the wine is whisked in and a smooth sauce forms, let it simmer and bubble for a few minutes to thicken.
- Add the figs back in the pan, spoon the sauce over them to heat everything together.
- Serve the figs hot or warm, along with ice cream or topped with a dollop of yogurt or whipped cream, if you like.