Fig season has arrived, which means Californians can benefit from the surplus of sweet and natural snacks teeming throughout the Golden State. This plump and delicious fruit has been growing and thriving in California since the 1790s. They arrived in California thanks to Spanish and Portuguese missionaries, spreading from San Diego up the coast to Santa Clara, Ventura, and Sonoma. As a result, 100 percent of the dried figs and 98 percent of fresh figs grown in the U.S. are produced in sunny California.
Fig production is a year-round process although most of the activity in the orchards begins in May as the fruit appears on the tree and continues until October. They thrive in the summer heat with five fresh and two dried types specialized here in California.
“When you see them, buy them,” says Karla Stockli, Chief Executive Office of the California Fresh Fig Growers Association. “You’ll see different varieties throughout the season and they each have their own unique flavor and texture. Try them all to find your favorite.”
The five most common fresh varieties found in California are:
Mission – Purple and black skin with a deep earthy flavor. Available mid-May through November.
Brown Turkey – Light purple to black skin with a robust flavor. Available mid-May through November.
Kadota – Creamy amber skin with a light flavor. Available mid-June through October.
Sierra – Light-colored skin with a fresh, sweet flavor. Available June through November.
Tiger – Light yellow color with unique dark green stripes and a bright red-purple interior fruit with fruity, raspberry, citrus flavor. Available mid-July through November.
The two dried types of figs are the Mission (same flavor as fresh Mission fig profile) and the Golden, a pale yellow to golden color skin fig with a buttery, caramel flavor. These tasty dried varieties are available year-round.
Functioning as a nutritional powerhouse, figs are jampacked with antioxidants, an excellent source of dietary fiber (providing you with 20 percent of the recommended daily value), and essential minerals such as potassium, calcium, and iron. Figs are also gluten and dairy-free with fresh varieties lasting between 5 to 7 days or you can always freeze them for later (up to six months).
In addition to nutrition, fresh figs add beautiful color to your dishes and delicious flavor thanks to the fruit’s subtle sweetness and seedy texture.
The California Fig Advisory Board has lots of great recipes on their website. Add flavor and nutrition to your meals with these suggested recipes:
California Fig Charcuterie
- Choose board or large platter for your charcuterie. Place quartered or sliced dried figs in a small dish and place the dish in the center of your board then add a pop of color with fresh fruit such as figs, berries or citrus segments somewhere else on the platter.
- Start building your charcuterie board by adding the other components, from the cheeses to the lean proteins, nuts, spreads, and crackers.
- Serve immediately or cover and keep in the refrigerator until ready to serve.
Ingredients
- California Dried Figs and California Fresh Figs
- Types of Cheese (choose a firm and aged cheese, a soft and creamy cheese, and cheese that will surprise your guests)
- Lean meat/protein options from the deli, sliced (choose two protein options that are smoky, spicy or peppery such as peppered turkey, roast beef, prosciutto, ham, lox or smoked salmon)
- Nuts (choose 1 to 2 fun festive nut options such as rosemary almonds, pistachios, toasted walnuts or pecans)
- 2-3 Spreads and stuff (choose from cranberry sauce or chutney, fig or berry jam, olive tapenade, spicy mustards or basil or sundried tomato pesto)
- 1-2 Types of whole-grain crackers and/or whole-grain baguette (include a gluten-free cracker if needed for some of your guests)
Grilled Pork Kebabs with California Fresh Figs (serves four people)
Ingredients
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup seasoned rice vinegar
- 1/4 cup fresh orange juice
- 1 clove garlic, minced
- 1 pound of pork tenderloin
- 8 large fresh California figs, halved lengthwise (about 3/4 pound)
- 1 large orange bell pepper, seeded and cut in 1-inch squares
- 1 large green bell pepper, seeded and cut in 1-inch squares
- 1 red onion; peeled, quartered, separated and cut in large squares
- Vegetable cooking spray
Instructions
For marinade, combine honey and next 4 ingredients in a shallow, nonreactive dish; stir together. Trim fat from pork and cut crosswise into 16 slices; add to marinade turning to coat well. Cover and let stand in refrigerator for at least 30 minutes.
Remove and drain pork, reserving marinade. Alternating pepper and onion squares, pork slices, and fig halves, thread onto four 10- or 12-inch skewers. Coat grill or barbecue rack with cooking spray; place over medium-hot coals. Arrange skewers on the rack and cook 4 minutes, basting occasionally with reserved marinade.
Turn and cook and baste 4 minutes more or until pork is done (165°F) and figs are thoroughly heated through. Serve and enjoy!
For more California Fig recipes, visit www.californiafigs.com.
So many amazing recipes to create using figs
The California Fig Advisory Board and California Fresh Fig Growers Association promote awareness and the use of California-produced dried and fresh figs domestically and internationally. California fig growers, processors, and marketers fund the activities of the industry.
