Matt’s has green banana figs, as well as a couple types of darker ones.

It is fig season in Houston, and we had a ton of fun picking these sweet, succulent gems at Matt Family Orchard this week.  The only thing better than picking them is eating them!  if you have only had dried figs, let me say there is no comparison to the fresh version – especially fresh from the tree.

Figs have been cultivated and enjoyed by humans for thousands of years and in various cultures from Egypt to Israel to Athens and finally, brought by missionaries (ie, mission fig) here to the USA.  Like many fruits they are a rich source of potassium and fiber, as well as vitamin K.  They should be picked when they are the consistency of a peach, but not too squishy.  Unripe figs are NOT good (don’t ask me how I know) and they do not ripen after they are picked.

How do you eat figs? The first afternoon we made fig sherbet.  It was a hit!

2 frozfig sherbeten bananas

10 fresh figs

1-2 tbsps almond milk

Blend well and serve immediately.  Makes enough for 5-6 small servings.

Day 2 we tried a new twist on the tried and true cinnamon raisin oatmeal.  We made Coconut Fig Porridge.  Everyone had seconds, and there were no leftovers.  This recipe made enough for 4 large servings, or 6 small servings.

1 cup steel cut oats

4 cups wateroats&figs

1/2 cup coconut milk

1 tsp cinnamon

10-12 figs

Simmer oats in water until soft, about 20 minutes.  Add coconut milk, cinnamon, and half the figs.  Mash well until there are “swirls” of fig in the porridge.  Top each bowl with a fig or two, a dash of cinnamon, and more coconut milk if you want a creamy consistency.

Last night we enjoyed salad with fresh figs, goat cheese, and balsamic vinegar and olive oil.  Simply delish!

Any other recipe recommendations?  We want to go back for more, as well as the jujubes that are ripening.


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