Celebrate. Its figs season! Youll see figs on sale everywhere, a sweet and gentle reminder that we are approaching the last smoldering days of summer.
I guess thats why I get sort of excited and nostalgic at the same time. Fresh figs are fragile and delicate. They don’t last long; keep them refrigerated, do not crash them and eat them quickly (not fast, just quickly). So here are some tips on figs, and yes, menu ideas too.
Whats your fig type?
- Mission figsdark purple almost black skin with dark pink flesh. These are the sweetest kind, and needless to say, my favourite ones!
- Brown Turkey figsdark brownish skin, with a milder flavour.
- Adriatic figspale yellow skin, bright pink inside and quite sweet.
- Calimyrna figsgolden skin, pink flesh with a nutty flavor.
- Kadota figslight green skin and less sweet than the rest.
Daily menu ideas
For breakfast: Serve them fresh (halved, stemmed) over toasted, warm, bread with fresh ricotta, farmers cheese or mascarpone, and honey. Or just serve it with plain Greek yogurt, some blueberries, and crunchy coconut sugar sprinkled on top.
You can also make some fig jam using fresh (stemmed) figs, sugar and lemon. Serve it with warm biscuits or buttery scones.
Appetizers: Oven-roasted figs wrapped in prosciutto or pancetta, filled with manchego, blue cheese, gorgonzola or goat cheese. Drizzle with honey or with a Maple balsamic reduction. You may use fresh herbs like thyme or sage. They both pair wonderfully with figs.
Salads: Brown Turkey figs go very well in salads. Use them fresh, bake them or sauté them to caramelize them and serve over greens (cold or warm) with toasted walnuts or pecans and, of course, some nice aged balsamic.
You can also broil them, sauté them or grill them. Just brush them with some olive oil, and cook them for a couple of minutes.
Lunch: Savory tarts make a delightful light lunch or anytime brunch or quick dinner. You can even prepare ahead of time, freeze it and use when needed. Just think figs, caramelized onions, basil, sage, thyme, goat, feta cheese, gorgonzola or blue cheese.