Sweet, juicy, and crunchy, it’s hard to think of a fruit that provides the unique 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.
Super nutritious, the low-calorie fruit is an excellent source of calcium, potassium, and fiber, one
large, raw fig has just 47 calories. Figs are filled with antioxidants are thought to reduce cell-
damaging free radicals in the body. Nutrition experts recommend upping your antioxidant intake
by eating more fruits and vegetables like figs. Figs also contain potassium and calcium which
promote bone health.
You can’t snooze if you want to snag from fresh figs! Fresh figs are quick to sell out at local fruit
stands and farmers markets, partially 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. Lucky for us, figs
thrive in our region and are one of the easiest fruits to grow organically.
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!
Old Fashioned Fresh Fig Cookies
1 cup white sugar
½ cup butter
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cloves
1 cup chopped fresh figs
½ chopped pecans
Preheat the oven to 350 degrees. Grease baking sheets.
Beat sugar and butter in a large mixing bowl with an electric beater until lighter in color, mix in
beaten egg.
Sift flour, baking soda, baking powder, salt, and cloves into a separate bowl, stir in butter
mixture. Fold in figs and pecans.
Drop spoonful’s of dough 2 inches apart onto prepared baking sheets. Bake in the preheated
oven until edges are golden, about 15 to 20 minutes.
Yields 3 dozen cookies, each 2 cookie serving contains; Calories 176, Fat 8g., Carbohydrates
24g., Fiber 1g., and Protein 2g.
Fig and Ginger Upside Down Cake
(Adapted from motherwouldknow blog)
For the Topping

4 tablespoons unsalted butter, melted
¾ cup light brown sugar
½ teaspoon dried ginger
2 tablespoons fresh lemon juice
13-15 fresh figs, stems removed, cut in half length-wise, about 12 ounces
For the Cake
8 tablespoons unsalted butter, room temperature
2/3 cup sugar
1/3 cup light brown sugar, packed
2 large eggs, room temperature
½ cup sour cream
¼ cup whole milk
1 teaspoon vanilla
1 ½ cups flour
1-2 teaspoons lemon zest
2 teaspoons baking powder
½ teaspoon sea salt
2/3 cup candied ginger, finely chopped
Preheat the oven to 350 degrees. Grease and flour a 9 inch round cake pan with sides at least 2
inches high.
For the topping, pour the melted butter into a small saucepan. Add brown sugar, dried ginger,
and lemon juice. Cook stirring, on low-medium heat until the mixture is smooth. Pour the
mixture into the prepared pan.
Starting at the center of the pan, place a half of a fig, cut-side down. Place more halves around
that one (also cut-side down), and a second circle. Try to place the halves close together so they
won’t move, but do not overlap them. Set the pan aside.
For the cake, cream the butter and sugars together for several minutes until they are light and
fluffy. A stand mixer with the paddle attachment is the easiest way to cream, but you can use a
hand held, or even do it without a mixer.
Add the eggs, one at a time, mixing to combine. Then add the sour cream, milk and vanilla, also
mixing to combine.
In a separate bowl, whisk together the flour, lemon zest, baking powder and salt. Then add the
chopped crystallized ginger and mix until combined. In 2-3 batches, add the dry mixture to the
wet one, mixing just until there is no dry mixture visible. The batter will be thick.
Using a spoon or spatula, add dollops of the batter to the pan with the topping, making sure not
to move the figs or mix the topping and the cake batter. Gently smooth the batter on the top so
that it is even.
Bake for 60-70 minutes until a toothpick or cake tester comes out clean. Let the cake rest on a
cake rack undisturbed for 10 minutes. Then slide a sharp knife around the edge and place a

platter on top of the cake. Quickly and firmly turn the cake upside down. If it does not release, or
you think it hasn’t, gently rap on the cake pan then pull it up and off the cake.
Let the cake cool before cutting. Serve alone or with whipped cream or ice cream. Serves 8.
Fresh Homemade Fig Bars
1 ½ cups chopped fresh figs
1 tablespoon lemon zest
1 teaspoon vanilla
1/3 cup brown sugar
1 ½ cups rolled oats
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup melted butter
Preheat the oven to 350 degrees and line a 9 x 13 inch pan with parchment paper.
Simmer chopped figs with lemon zest, vanilla, and brown sugar until the consistency is like jam,
about 40 minutes. Puree the filling for a smoother texture.
Mix oats, flour, baking powder, salt, and melted butter into a crumbly dough. Press 2/3 of the
dough into the pan, spread the filling, and top with remaining dough.
Bake for 30-35 minutes or until golden and bubbling at the edges.
Cool completely, then slice into bars.
Yields 12 bars, each bar contains; Calories 190, Fat 8g., Carbohydrates 27g., Fiber 3g., and
Protein 2g.
Fast and Easy Fig Jam
15-20 small fresh figs, stems removed and chopped
¼ cup granulated sugar
¼ cup honey
Combine ingredients in a medium sized saucepan. Bring to a boil (may need a little water, but
wait and see how much the fruit produces).
Adjust heat so that it boils steadily. If the mixture is too soupy, increase heat; too dry, decrease.
Cook and stir until the mixture is a thick liquid (there will be chunks of figs-this is nice and
natural).
Let cool and store in a jar for up to a week in the refrigerator.
Baked Fig Appetizer
6 medium sized figs
3 ounces soft goat cheese, you substitute with parmesan, mozzarella, or blue cheese.

2 tablespoons chopped pistachios
2 tablespoons local honey, a great variation would be to use hot honey
Salt and fresh ground black pepper to taste
Preheat the oven to 250 degrees.
Prepare figs by removing stems and cutting an x halfway through in the top of each fig.
Stuff the figs with soft goat cheese using a teaspoon. Sprinkle chopped pistachios over the
stuffed figs and drizzle with honey. Add salt and freshly ground black pepper to taste.
Broil for about 5 minutes or until they look soft and produce juice. Serve warm or cold. Serves
2.