California Fig Farmers Report a Bountiful Crop of Excellent Quality Fresh Figs

FRESNO, Calif. July 6 /PRNewswire/ -- Summer is here and with it one of the season's finest offerings – fresh California figs. Succulent, aromatic and naturally sweet, fresh figs grown in California will be plentiful until mid-December.

Fig growers report excellent quality amid a harvest estimated to come in at nearly 12 million pounds this year. With fruit now available in stores, California fig farmers offer the following tips when purchasing figs, including:

• Look for the softest figs; a soft texture indicates the fruit is ready to consume immediately.  
• Don't be concerned about small slits or tears in the skin as long as the fig has a fresh aroma.
• Fresh figs are delicate. Handle gently.
• Keep figs in the refrigerator for as long as five to seven days.
• Too many to eat right away? Just rinse and freeze. Simply arrange in a single layer on a pan and put in the freezer. Transfer frozen figs to a sealed plastic bag, where they can be kept in the freezer for up to six months.
• Avoid figs with a fermentation odor; it indicates that the fruit is overripe.

"California figs are world renowned for their versatility and unique flavor, and as such, are sought after by the culinary elite," said Karla Stockli, Chief Executive Officer, California Fresh Fig Growers Association. "With strong affinity among top chefs, along with an increasingly sophisticated consumer palate and a continued quest for great tasting, good-for-you food, we are seeing an increased demand for figs – and California fig farmers are delighted to provide."

Through the ages, figs have been recognized as a powerhouse of nutrition. In 2900 BC, early Sumerians documented the "medicinal" uses of figs. Today, we know that figs are an excellent source of dietary fiber. They are also rich in antioxidants and are fat-, cholesterol-, and sodium- free. Just three to five figs – fresh or dried – provide five grams of fiber and count as one serving of fruit, adds Stockli.

California produces multiple varieties of the luscious fig. This summer, Mission and Brown Turkey Figs, with their rich robust flavor, were first to market and will be available until late fall. Amber-colored, delicate, and light flavored Kadota Figs will be abundant through October, while fresh Calimyrnas, known for their pale yellow skin and nutty, buttery sweet flavor, will be available from July through September.

"California's fertile soils and temperate climate are ideal for producing consistently high-quality fresh figs," said Stockli. "Summer and fall are peak seasons for the delicacy, so don't let this fig season come and go without enjoying this guiltless indulgence."

Stockli adds that everything except the stem is edible, and figs can be enjoyed by themselves or combined with other favorite summertime foods. Fresh, flavorful California figs require no cooking; however, figs can bring out the chef in almost anyone. Add a few simple recipes to your summer repertoire, such as seared fresh figs paired with a favorite cheese; prosciutto-wrapped figs and arugula salad; caramelized onion, fig and goat cheese tarts; spiced port poached figs with honey cream; or simply elegant chocolate-covered figs. For more information, recipes and serving tips, visit: www.calfreshfigs.com.

PROCEDURE

Sprinkle fig halves very lightly with sugar. Lightly coat bottom of cast iron skillet with olive oil; heat to very hot. Arrange fig halves, cut side down in pan and sear for about 2 minutes. Remove; turn cut side up on serving plate and allow to cool slightly. Divide and sprinkle crumbled blue cheese on top of halves and serve immediately. Serves: 1

Nutrition Facts Per Serving (1 Fig]): Calories 150 (49% from fat); Total Fat 8g (sat 5g, mono 2.25g, poly 0g, trans 0g); Cholesterol 20mg; Protein 7g; Carbohydrate 13g (Dietary Fiber 2g, Sugars 11g); Iron <1mg; Sodium 400mg; Calcium 172mg; Potassium 221mg. Daily Values: Vit. A 6%; Vit. C 2%; Calcium 15%; Iron 2%.

PROCEDURE

Fig Vinaigrette

Combine figs, olive oil, vinegar and garlic in a blender or food processor and process until smooth. Season to taste with salt and pepper; cover and store in refrigerator until ready to serve.

Arugula Salad

Starting at stem end, cut figs in half nearly through, leaving blossom end intact. Press 1/2 tablespoon cheese in center of each and press together. Wrap each fig with prosciutto and secure with wooden skewers. Grill over high heat, 5 minutes, turning frequently, and basting with balsamic vinegar. Divide and arrange arugula on 4 salad plates. As soon as prosciutto is crisp, remove from grill and arrange 2 figs on each plate. Sprinkle with remaining cheese and pine nuts. Serve dressing in small bowl to drizzle on. Serves: 4

Nutrition Facts Per Serving: Calories 400 (55% from fat); Total Fat 25g (sat 8g, mono 12.7g, poly  3.5g, trans 0g); Cholesterol 30mg; Protein 13g; Carbohydrate 34g (Dietary Fiber 5g, Sugars 27g); Iron 2mg; Sodium  600mg; Calcium 265mg; Potassium 632mg. Daily Values: Vit. A 25%; Vit. C 15%; Calcium 25%; Iron 10%.

PROCEDURE

In heavy skillet over low heat, heat oil and saute onions, cooking gently for 10 minutes or until very soft. Add butter, brown sugar and balsamic vinegar; continue to cook over low heat, stirring frequently, for 20 to 30 minutes until onions are very soft, caramelized and jam-like. Cool. Preheat oven to 375 degrees F. Divide onion mixture among pastry shells; top with sliced figs and crumbled goat cheese. Crimp edges of each tart in about 8 places to make free form; arrange on baking sheet. Bake 20 to 25 minutes or as directed on package, until golden and crisp. Serves: 4

Nutrition Facts Per Serving: Calories 620 (55% from fat); Total Fat 39g (sat 16g, mono 11g, poly  10g, trans 0g); Cholesterol 55mg; Protein 17g; Carbohydrate 54g (Dietary Fiber 5g, Sugars 31g); Iron 2.67mg; Sodium  430mg; Calcium 232mg; Potassium 503mg. Daily Values: Vit. A 20%; Vit. C 10%; Calcium 25%; Iron 15%.

PROCEDURE

Trim a thin slice from both the tops and bottoms of figs; set aside. Combine honey, port, salt, vinegar, lemon and orange zest, cloves, cinnamon, anise, and peppercorns in saucepan. Heat to boiling; reduce heat. Add figs and simmer for 5 minutes. Set aside to cool. Meanwhile, whip creams and honey together until fluffy. Arrange figs on serving plates and drizzle with poaching liquid; top with Honeyed Cream and garnish with mint leaves. Serves: 6

Nutrition Facts Per Serving (2 figs each): Calories 490 (21% from fat); Total Fat 12g (sat 7g, mono 3.35g, poly  <1g, trans 0g); Cholesterol 35mg; Protein 2g; Carbohydrate 56g (Dietary Fiber 3g, Sugars 50g); Iron <1mg; Sodium 35mg; Calcium 86mg; Potassium 437m. Daily Values: Vit. A 10%; Vit. C 6%; Calcium 8%; Iron 4%.

PROCEDURE

Wash and dry figs. Dust lightly with salt; set aside. Measure chocolate chips into microwavable bowl. Microwave on HIGH for 30 seconds; stir. Microwave on HIGH for 30 seconds more and stir again until chocolate is completely melted. Holding fig by stem, dip in melted chocolate and set on wax paper-lined tray. Let stand until chocolate is set.

Serves: 4

Nutrition Facts Per Serving (1 fig): Calories 250 (41% from fat); Total Fat 13g (sat 8g, mono 4g, poly 0g, trans 0g); Cholesterol 0mg; Protein 2g; Carbohydrate 39g (Dietary Fiber 5g, Sugars 34g); Iron 1.5mg; Sodium  5mg; Calcium 36mg; Potassium 302mg. Daily Values: Vit. A 2%; Vit. C 2%; Calcium 4%; Iron 8%.

SOURCE California Fig Advisory Board