Mention “fig” and most people think of the mom-approved cookie, Fig Newtons. Turns out Mom was on to something good: Figs are a great source of dietary fiber, calcium, potassium, and vitamin K. Of the endless varieties, the most common figs you’ll find at the local market are purple-skinned Black Mission and Brown Turkey figs, and yellow-green Kadota figs.
Fresh figs are very perishable, so use them within two days of purchase. Purchase them ripe, because they don’t ripen after being picked. Keep fresh figs at room temperature, uncovered. Fig season is brief, so enjoy them now.
And stay tuned this week for two more healthy fig recipes!
Yield: 4 servings
12 fresh figs
1/4 cup Gorgonzola, crumbled
11/2 tablespoons brown sugar
1 tablespoon honey
1 teaspoon chopped rosemary
Zest of 1 lemon
Cooking oil spray
1. Preheat oven to 375 degrees.
2. Cut the stem from the figs, then cut an X on the top of each fig and gently squeeze the top open. Spray a small baking dish with cooking oil, and place figs in the dish.
3. Spoon the honey over the figs and sprinkle with the brown sugar and lemon zest.
4. Cover with foil and bake for 10 minutes. Remove the foil and bake another 10 minutes.
5. Sprinkle with Gorgonzola and rosemary before serving.
Serve warm or room temperature on salad greens as a starter, or to accompany roast chicken or pork.