Figs-Food of Olympians

Figs aren't just in cookies, I mean fruited cakes these days. Figs are my new favorite food! I was at a wedding this weekend that served fig with mascarpone cheese, wrapped in a phyllo dough and I nearly ate the whole tray. I literally almost borrowed a trick out of the old lady handbook when I nearly wrapped a few in a napkin and put them in my purse. They were so delicious.
Figs were first brought to the United States by the Spanish in 1759. They were planted in San Diego Mission. Figs history began way before that point however and in fact are the most mentioned fruit in the Bible. Fig trees were held sacred in all countries in Southwest Asia, Egypt, Greece and Italy. Michael Phelps dines on plates full of waffles, sausages, and omelettes and maybe even figs, which were once used as Olympic fuel over in Greece. The winners of the first Olympics were even presented with laurels of figs as the first "medals".

There are hundreds of varieties of figs. California is home to about a half dozen of these varieties.

• Black Mission: blackish-purple skin and pink colored flesh


• Kadota: green skin and purplish flesh


• Calimyrna: greenish-yellow skin and amber flesh


• Brown Turkey: purple skin and red flesh


• Adriatic: the variety most often used to make fig bars, which has a light green skin and pink-tan flesh
  

Figs have the highest fiber content when compared to other fruits. One serving (1/4 c) or 4-5 Mission Figs contains 20% of your total recommended fiber intake for the day (~140 calories). One small serving of 1 1/2 dried figs is equivalent to 1 fruit serving. They are also known for their high potassium content, an important mineral in maintaining blood pressure control.

There are so many ways to use figs as well! One of my favorite things to do is to use a fig spread on top of goat cheese and tiny toasts. Here is the link to my favorite fig spread, Dalmatia fig spread: http://www.dalmatiaimports.com/Default.aspx?tabid=30

You can also dip dried figs into chocolate or yogurt (vanilla and lemon are two good choices). One idea that I just found was to chop and combine with olive oil, rosemary, basil and garlic, then spread on a focaccia bread and bake....yum!
I found these great ideas on the California Fig site:
http://www.recipe-serve.com/californiafigs/recipes/index.html

Figs are extremely perishable and should be eaten within 2-3 days of purchasing. They should be kept in the fridge and they should have a sweet, fragrant scent, not sour. They should be slightly soft to the touch, but not mushy. If you have a bag of dried figs, make sure to keep them tightly sealed to prevent insects from being attracted to their sweet scent and to prevent them from getting to tough and hard.

7-Day Goals: Ask yourself if your palate has gone bland. Do you find yourself eating the same 3 fruits? Venture out today.