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Last Updated: Jul 2nd, 2008 - 21:15:22 |
(ARA) - California fresh figs, one of summer’s more exotic treats, are available now. A summertime favorite, California fresh figs are great anytime of the day as a quick snack or as an ingredient in your favorite recipes. From a fresh fig and banana smoothie for breakfast, added to chicken salad for lunch, seafood stuffed fresh figs for dinner or a dessert of fresh figs with ice cream and amaretto chocolate sauce, California figs are the perfect accompaniment to any meal. Fig puree (8 ounces of figs pureed in a blender with 1/4 to 1/3 cup water or fruit juice) can be used as both a sweetener and a fat substitute in many recipes. There is no limit to what can be done with California fresh figs.
Not only are figs delicious but they are extremely good for you as well. With a combination of fiber, minerals and nutrients, California fresh figs are unequaled in nutritional value by other fruits. Figs are fat free, sodium free and cholesterol free. Figs are high in fiber providing 20 percent of the daily value, more dietary fiber per serving than any other common fruit. Also, ounce for ounce, fresh figs have slightly more calcium than low fat two percent milk. A serving of figs provide about seven percent of the U.S. recommended daily value for calcium. Figs can be part of almost any special diet, be it low fat, low sodium, high fiber, weight loss, diabetic or even the Mediterranean. They satisfy a sweet tooth without adding any fat! With all their great nutrition attributes it is no wonder figs are called “The Fitness Fruit.”
The California 2005 fresh fig harvest began in late May and runs through late fall. Grown in the valleys of California, figs trees flourish in the long, sunny and often hot days of summer. About a half dozen different varieties of figs are grown in California, including the popular Calimyrna, which has a delicious nut like flavor and golden color, and the Mission, which has a very distinctive flavor and features a deep purple shade. Over 15,000 acres of fresh and dried figs are grown in California. Each year over 3,000 tons of fresh figs are shipped across the United States, Canada and the Orient. California produces 100 percent of the dried figs and 98 percent of the fresh figs grown in the U.S. Fresh figs found in your supermarket produce aisle are ripe and ready to eat. A fresh fig should yield gently to pressure, but handle them delicately, for a fresh fig is a fragile fruit that requires tender care.
Following are four delicious recipes from the California Fresh Fig Advisory Board. For more recipes contact (559) 440-5400, visit www.californiafigs.com or check out the only cookbook dedicated completely to figs, “Fig Heaven”, by Marie Simmons.
Fresh California Fig and Berry Ice Cream Topping
1/4 cup sugar
1/4 cup water
1 tablespoon Grand Marnier liqueur (optional)
1 pint California fresh figs, diced
1 pint mixed berries, such as blueberries, red raspberries, golden raspberries, blackberries, and/or strawberries, hulled and quartered or diced fresh peaches, pears, nectarines, or tropical fruits, peeled and diced
Combine sugar and water in small saucepan. Heat and stir until sugar is all dissolved. Set aside to cool. When cool, stir in liqueur.
Meanwhile, measure figs and berries into a small bowl. Drizzle sugar syrup over and let sit, tossing gently once or twice, about 30 minutes or until juicy. Spoon over ice cream.
Makes 4 cups
Serves 16 (1/4-cup servings)
Nutrition facts per serving: 35 calories (3 percent of calories from fat), 0g total fat, 0mg cholesterol, 0mg sodium, 10g carbohydrates, 1g fiber, 0g protein. Daily Values: 0 percent vitamin A, 6 percent vitamin C, 2 percent calcium, 0 percent iron.
Fresh California Fig and Mexican Cheese Quesadillas
1 1/2 tablespoons extra virgin olive oil
4 whole-wheat or white flour tortillas (8- or 9-inch)
2 cups (8 ounces) coarsely shredded Manchego or Monterey Jack cheese
1 cup diced ripe California fresh figs
1 tablespoon minced onion
1 tablespoon finely minced jalapeño pepper, seeds and ribs removed
2 tablespoons minced fresh cilantro
Preheat oven to 350 F. Arrange tortillas on oiled baking sheet. Spread one half of each tortilla with 1/4 cup cheese. Layer each with 1/4 cup diced figs. Divide and sprinkle onion, jalapeño, and cilantro over all. Top each with remaining 1/4 cup cheese. Fold tortillas over to make half-circles and press down lightly.
Bake at 350 F until golden brown on bottom, about 8 minutes. With wide spatula, turn and bake until bottoms are again golden brown, about 3 minutes. Remove to cutting board and cut each tortilla into 4 wedges. Serve warm.
Serves 4
Nutrition facts per serving: 470 calories (49 percent of calories from fat), 26g total fat, 50mg cholesterol, 650mg sodium, 43g carbohydrates, 3g fiber, 19g protein. Daily Values: 15 percent vitamin A, 6 percent vitamin C, 45 percent calcium, 10 percent iron.
Fresh California Fig Salsa and Salmon Fiesta
1/4 cup finely chopped green pepper
1 small jalapeño pepper, seeded and minced
2 tablespoons finely chopped red onion
1 cup diced firm ripe California fresh figs
1/2 cup diced ripe avocado
2 tablespoons fresh lime juice
1/2 baguette, thinly sliced into 32 rounds (about 8 ounces)
6 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar
12 ounces very thinly sliced smoked salmon, Nova or lox
Combine peppers, onion, figs and avocado in mixing bowl. Sprinkle with lime juice and toss to combine. Cover and chill.
Meanwhile, arrange baguette slices on baking sheet. Brush generously on one side with olive oil and toast oiled side in broiler. Mix remaining oil with balsamic vinegar and brush on second side of baguette slices and toast second side. Arrange a thin slice of salmon on top of each slice and spoon 1 tablespoon fig mixture on top of salmon. Serve cold or reheat gently.
Makes 32 rounds
Nutrition facts per round: 50 calories (62 percent of calories from fat), 3.5g total fat, 0mg cholesterol, 220mg sodium, 3g carbohydrates, <1g fiber
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