“Figs are restorative, and the best food that can be taken by those who
are brought low by long sickness…professed wrestlers and champions
were in times past fed with figs.”
* Pliny, Roman naturalist (A.D. 23-79)
This post comes a little late in the season but now is actually a great time to catch some wonderfully sweet figs.
1 cup of figs provide Vitamin A, B1, B2, B3, B6, C, E, K, folate, fiber (30% of daily needs), calcium, chloride, magnesium, iron, manganese, phosphorus, potassium, selenium, zinc.
Lowers high blood pressure naturally and is a great source of calcium for promoting bone density. Studies also show that healthy sources of fiber decrease the risk of breast cancer by almost 35%.
Pick em and Store em
Only purchase figs you plan on using within 1-3 days of purchasing, as they are very perishable. They should be soft but not mushy and give a light, sweet fragrant smell. I like to store my figs in a paper towel or dish towel lined glass bowl to prevent easy bruising.
Roasted Figs with Coconut Milk Vanilla Ice Cream
(ingredients are always organic unless noted otherwise)
1 lb. fresh figs
1/4 cup Agave or light brown sugar or alternate liquid sweetener.
3 TB 12 Year Old Balsamic*
Store-bought Coconut Milk Ice Cream or Make Your Own!
Preheat the oven to 375 degrees.
Wash and delicately dry the figs. Slice in half.
Place in a baking dish and drizzle with balsamic and sweetener.
Roast for 15 minutes or more until they begin to brown.
Serve with a large scoop of ice cream and drizzle with remaining syrup from roasting.