The tender, purplish green fig is one of the most ancient of fruits and one of the first fruits to be dried and stored for human consumption. History reveals that the Pyramid builders of Egypt found the fig invaluable, and a papyrus from 1552 BC extols the fig as a tonic that was good for the entire body. The fig is even a symbol of fertility in Oriental, Greek, and other Mediterranean cultures.

Fresh figs season

Dried figs are available year round, usually found in the dried fruit aisle of the supermarket, and can be used in recipes ranging from breakfast breads to savory stuffings for meats. Fresh figs, on the other hand, are in season beginning in the summer and extending into the fall.

Fresh figs have a succulent texture (as compared to the chew of dried figs) and are just as versatile as dried figs. Fresh figs can also be used to sweeten up savory dishes and desserts (you’ll see in the recipes below!).

Nutritious figs

Figs not only taste divine, they are also good for your family’s health. They are full of antioxidants and contain more fiber, potassium, calcium and iron than many other fruits. A 5-ounce serving of fresh figs has about 120 calories, 4 grams of fiber, 380 milligrams of potassium, 75 milligrams of calcium, and 1 milligram of iron.

Figs also contain a proteolytic enzyme that is considered as an aid to digestion and is used by the pharmaceutical industry.

Storing fresh figs

Fresh figs are very perishable and should be kept refrigerated. Use figs as soon as possible. Under ideal conditions, fresh figs can be refrigerated for up to five to seven days, or frozen in a sealed bag for up to six months.

Fresh Fig Recipes

Recipes are courtesy of the California Fresh Fig Growers Association

Citrus, Fig and Prosciutto Salad
Serves 6

One way to get your kids to eat salads is to add out of the ordinary ingredients. Figs and prosciutto have allure because they are so unique and have such distinctive flavors. Sweet figs and salty prosciutto make this salad irresistible.

Ingredients:
3 medium oranges
3 cups tightly packed torn romaine lettuce
3 cups tightly packed torn curly leaf lettuce
1 pound fresh figs, each cut into 4 wedges
4 ounces chopped lean prosciutto
1/3 cup fresh orange juice
2 tablespoons white wine vinegar
2 tablespoons water
1 1/2 tablespoons vegetable oil
1 tablespoon honey
1/2 teaspoon grated orange zest
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce

Directions:
1. Peel oranges and cut crosswise into 1/4-inch-thick slices. Cut each slice in half. Combine oranges, lettuces, figs and prosciutto in a large bowl and toss gently.

2. Combine orange juice, vinegar, water, oil, honey, orange zest, salt, and pepper sauce in a mason jar. Cover jar tightly and shake vigorously. Drizzle orange juice mixture over salad, and toss gently to coat.

Fresh Fig Salsa
Makes 2 cups

Fruit salsas in the summer can’t be beat. This salsa, made with sweet figs and mango, can elevate the taste of any grilled meats, poultry or seafood.

Ingredients:
2 cups (about 1 pound) fresh firm-ripe figs, stemmed, diced
2 fresh green onions, sliced crosswise
2 medium tomatoes, peeled, seeded, coarsely chopped
1 cup peeled and diced mango
2 tablespoons finely chopped fresh mint
2 cloves garlic, minced
2 jalapeno peppers, seeded and minced
2 teaspoons grated lime peel
2 tablespoons lime juice
1 tablespoon balsamic vinegar
Salt and pepper, to taste

Directions:
Combine all ingredients and chill several hours to blend flavors. Serve with broiled or grilled fish, chicken, pork, beef or lamb or simply eat with chips for dipping.

Grilled Pork and Fig Kabobs
Serves 4

Kabobs are fun for the kids to construct and easy to get from grill to table. Fresh figs add a delectable uniqueness and sweetness that will have your family raving.

Ingredients:
1 pound pork tenderloin
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons seasoned rice vinegar
2 tablespoons unsweetened orange juice
1 clove garlic, minced
8 large fresh figs, halved lengthwise (about 3/4 pound)
8 (8- to 10-inch) metal or wooden skewers*

Directions:
1. Trim fat from pork, and cut crosswise into 16 slices. Combine honey, mustard, vinegar, orange juice, and garlic in a shallow, nonmetal dish. Add pork, turning to coat. Cover and marinate in refrigerator for at least 30 minutes.

2. Remove pork from the marinade. Thread 4 pork slices onto each of 4 (8-inch) skewers. Thread 4 fig halves lengthwise onto each of another 4 (8-inch) skewers.

3. Coat grill rack with nonstick cooking spray and preheat to medium-high. Place pork kabobs on rack and cook 4 minutes.

4. Turn pork skewers over, and place fig skewers, cut sides up, on rack. Cook for 4 minutes or until pork is done and figs are thoroughly heated. Serve with rice (and fig salsa), if desired.

*Soak wooden skewers in water for 30 minutes before use to prevent wood from flaming on the grill.

Fresh Fig Cookies
Makes about 3 dozen

Fig Newtons have nothing on these fig and nut studded cookies. These fresh fig cookies are especially good with a tall cold glass of milk or as fig cookie ice cream sandwiches.

Ingredients:
1 cup sugar
1/2 cup shortening
1 egg
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 cup fresh figs, peeled, chopped
1/2 cup walnuts, chopped

Directions:
Preheat oven to 350 degrees F. In a stand up mixer fitted with the paddle attachment, cream sugar and shortening and add beaten egg. In a medium-sized bowl, sift dry ingredients. Add flour mixture to creamed mixture, blending on low speed. Use a spatula to fold in figs and nuts. Drop by spoonfuls on greased sheet. Bake for 15 to 20 minutes. Store cooled cookies in an airtight container in the pantry for up to a week.