|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 286g||104%|
|Dietary Fiber 30g||109%|
|Total Sugars 173g|
|Vitamin C 87mg||437%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
At a cocktail party recently, the buffet included a big cheese board with fruit and crackers, jams, honey, sliced meats, etc. And it included dried figs, which brought back memories since dried figs were always a pantry staple for snacking. Most American kids probably associate the flavor with a certain figgy cookie we all grew up with. But seeing them also reminded me that the short but lovely fresh fig season is starting. We have them for only such a limited time that we need to make sure to enjoy every bit of them.
As tasty as the dried figs are, sadly they are not much to look at. Fresh figs, on the other hand, are arguably one of the most beautiful of fruits. They are native to the Middle East and, therefore, they figure heavily in the cuisine. Most of the figs you'll find in supermarkets and traditional grocery stores in the United States are probably grown in California although they are now cultivated in many parts of the world. Peak season for fresh figs is late summer to early fall, but there is usually a small early crop at the start of the summer.
Because the early crop is so limited, you might only be able to find it at a well-stocked gourmet store or a supermarket with a large produce section. If you find these purple-skinned beauties, be sure to select ones that are soft and ripe but not too mushy. If the weather is especially hot, it will not do this delicate fruit any good. But when figs are exactly right, they are nature's gift. Whether you are snacking on them as is or filling the fresh figs with labneh cheese and honey, you might think it seems a bit of a crime to throw them into a blender for a smoothie. But their peak season flavor makes it worth it. Save a few of the fresh ones to make a yogurt panna cotta as well for breakfast or dessert.
4 medium fresh figs
1/2 medium ripe banana
7 to 8 ounces plain Greek yogurt
1 tablespoon honey
1 pinch salt
1/4 to 1/2 cup milk, or to taste
Gather the ingredients.
Cut the tips of the fig stems off, slice in half and add to a blender or small food processor.
Add the banana half, Greek-style yogurt, honey, salt, and 1/4 cup of the milk to the blender.
Puree until smooth and continue adding milk if you'd like a thinner consistency.
- If you would like a colder smoothie, peel the banana, cut in half, place in a plastic freezer bag and freeze before adding to the blender.