It’s Fig Season
Although I’m sure this happens with most people, at least I hope I’m not the only one, I am sometimes amazed at how my palette has changed as I’ve grown older. As a kid, I was not really a fan of mushrooms, brussel sprouts or sour cream. Most people never understand the sour cream aversion but it’s true. My standard Taco Bell order was “a nacho supreme with no sour cream.” But all that had changed. The frequent trips to Taco Bell included.
Figs were also on that list. I can appreciate their beauty now but the shape and soft seeded center, definitely was not appealing. I’m pretty sure I barely even attempted to eat them as a child. My grandmother would make fig preserves every summer but I was happy to stick with my Smuckers strawberry jelly. Luckily, my adulthood has taught me better! Now, I love figs and look forward to them every summer.
The seasons pick for figs is either early June or late summer into early fall. So I got really excited when I saw fresh figs at the grocery store the other day. But because of their short shelf life, I restrained myself from the impulse buy. I don’t want to waste them and wanted to properly plan how I was going to use them. Of course, they are absolutely delicious on their own, drizzled with honey or added to a salad. Yum, yum!
They’re also a delight to cook with. From appetizers, pizzas, roasted with meats or a sweet and savory dessert. It may be a little cliche but the possibilities are endless.
arugula salad with prosciutto, figs, goat cheese and almonds
(I created this salad last summer with a homemade balsamic honey vinaigrette. So so good)
Plus, there are some impressive health benefits
Are you feeling the fig love?
Chat ya’ later
- Figgy Ice Cream (moderndayforager.com)
- Figs and Toasted Almonds Baked Brie (angsarap.net)
- Summer’s Most Underappreciated Fruit, the Fig (modcloth.com)
- Fig, Honey, Thyme & Goat Cheese Yogurt Popsicle (sundiegoeats.com)
- Wednesday’s Specials: Grilled Figs with Honeyed Marcarpone (projectfairytale.com)