Week 36: Figs

9 Sep

Fresh figs are in season right now and because they were on my list of suggestions (thanks Christina!), I figured I would try them this week. I originally thought I would toast them because Christina had given me a recipe with cheese and almonds that looked just delicious. But, alas, I am lazy, so I ate these figs raw at lunch at work and had some of my friends share them with me.

I didn’t know how to cut them and wasn’t sure if I could eat the skin, so Rebecca and Shani guided me through: first cut off the two ends, then cut the fig in half or quarters. That’s it!

They were pretty good. Not my favorite fruit ever, but it was fun to share them with the lunch crew because everyone was pretty into the figs. Every new person who walked into the kitchen was like, “Oh! Are those figs?!” like I had scored some sort of secret food that no one had had in years. So, anyway, lots of people partoook in the lunchtime tasting and everyone was happy to have some fig.

Figs are a good source of fiber and are rich in several minerals, including potassium, calcium, magnesium and iron. According to Health Food Made Easy, when you eat a half-cup of figs you get as much calcium as when you drink a half-cup of milk. Pretty cool!

I would love to try a roasted fig recipe because I think that would make the best appetizer at a party. I also saw this recipe, for fresh figs with toasted walnuts and mascarpone cheese. Mmmmmmm 🙂

One Response to “Week 36: Figs”

  1. Danielle K September 12, 2011 at 10:42 am #

    My aunt grows these on her farm in Portugal and we do eat them fresh there, although your roasted idea sounds lovely! They do pair so well with cheese and nuts. I don’t buy them fresh here much either, but I often get my fig fix by buying that Dalmatia fig spread, and using it on bread with goat cheese (sometimes I add salami, though I know that’s not your thing). Makes a great panini!

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