White County Families
Consumer Questions
Figs
Although considered a fruit, the fig is actually a flower that is inverted
into itself. The seeds are drupes, or the real fruit. figs are the only fruit to
fully ripen and semi-dry on the tree.
For many years the fig has been used as a coffee substitute. The fruit
contains a proteolytic enzyme that is considered an aid to digestion and is used
by the pharmaceutical industry.
Dried figs were first sold in a commercially manufactured cookie in 1892.
Figs contain a natural humectant -- a chemical that will extend freshness and
moistness in baked products.
Figs provide more fiber than any other common fruit or vegetable. The fiber
in figs is both soluble and insoluble. Both types of fiber are important for
good health.
Figs have nutrients especially important for today's busy lifestyles. One
quarter-cup serving of dried figs provides 5 grams of fiber -- 20% of the
recommended Daily Value. That serving also adds 6% of iron, 6% of calcium, and
7% of the Daily Value for potassium. And, they have no fat, no sodium, and no
cholesterol.
Figs are harvested in the late summer and early fall, but because they are
dried and conveniently packaged, they are available all year long. They are
popular additions to a wide assortment of baked goods, and also a part of
traditional American and Jewish holiday feasts such as Succoth, Hanukkah and
Passover.
Fig Recipes
Whole Wheat Fig Muffins
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup wheat germ
2 teaspoons baking powder
1 teaspoon salt
1/4 cup margarine, softened
1/2 cup honey
1 egg
1/2 cup nonfat milk
2 teaspoons grated lemon peel
1 cup Sun-Maid or Blue Ribbon Calimyrna figs, coarsely chopped
Preheat oven to 375 degrees Fahrenhiet. Stir together flours, wheat germ,
baking powder and salt; set aside. Cream together margarine and honey; beat in
egg. Stir in milk, lemon peel and figs. Add to dry ingredients and mix just
enough to blend. Evenly distribute batter among 12 (2 1/2-inch) greased muffin
cups. Bake about 20 minutes or until muffins are lightly browned and test done.
Carefully remove muffins from pan and serve warm. Makes 12 muffins.
Nutrients per muffin: Calories 203; Protein 5 grams; Fat 6 grams; Carbohydrates 35 grams;
Sodium 327 milligrams; Dietary Fiber 4 grams.
Valley Fig Growers home page.
Apple - Fig Crumble
1 package (8-ounce) Blue Ribbon Orchard Choice or Sun-Maid Mission or
Calimyrna figs, stemmed and quartered
3 tablespoons Marsala or water
3 large tart, crisp apples, peeled, cored, cut into thick slices
1 tablespoon flour
1/4 teaspoon cinnamon
2 tablespoons honey
1 tablespoon butter
Topping
2/3 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
6 tablespoons butter, cut into 1/2 inch pieces
Heat oven to 350°. Coat 8x8-inch baking dish with cooking spray. Place figs
and Marsala in a microwave-safe bowl. Cover with plastic wrap and microwave on
HIGH for 2 minutes. Let stand 5 minutes. Stir until most of liquid is absorbed.
Set aside.
Place apples in prepared baking dish. Sprinkle with flour and cinnamon, toss
to coat. Heat honey and butter until melted; drizzle over apples. Arrange figs
over apples. For topping combine flour, sugars, cinnamon and salt in a medium
bowl; cut in butter until crumbly. Sprinkle over apples and figs. Bake 40
minutes or until topping is golden brown and filling is bubbly. Serve warm.
Makes 6-8 servings.
Valley Fig Growers home page.
Figgy Streusel Muffins - Cooking Light cookbook
1/3 cup brown sugar
¼ cup quick-cooking oats
2 Tablespoons finely chopped walnuts
1 Tablespoons stick margarine, melted
1 teaspoons vanilla extract
2 ½ cups all-purpose flour
½ cup granulated sugar
1 teaspoons baking powder
1 teaspoons baking soda
½ teaspoons salt
chopped fresh figs (about ¾ pound)
1 cup nonfat or low-fat buttermilk
3 Tablespoons vegetable oil
2 teaspoons vanilla extract
1 large egg, lightly beaten
Cooking spray
Preheat oven to 400. Combine first 5 ingredients in a bowl; set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour
and next 4 ingredients in a large bowl; make a well in center of mixture.
Combine figs, buttermilk, oil, vanilla, and egg. Add to flour mixture, stirring
just until moistened. Spoon batter into 18 muffin cups coated with cooking
spray; sprinkle oat mixture evenly over muffins. Bake at 400 for 18 to 20
minutes or until a wooden pick inserted in center comes out clean. Remove from
pans immediately, and place on a wire rack.
Yield: 1 ½ dozen.
Each muffin has 157 calories: 4.4 grams fat, 3.1 grams protein, 26.3 grams carb, and 1.2
grams fiber.
Fresh Fig Cookies
1 cup Sugar
1/2 cup shortening
1 egg
2 c flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon Cloves
1 c Fresh figs, peeled & chopped
1/2 c Walnuts, chopped
Cream sugar and shortening and add beaten egg. Sift dry ingredients and blend
with creamed mixture. Fold in figs and nuts. Drop by spoonfuls on greased sheet.
Bake in preheated oven at 350 degrees Fahrenheit for 15 to 20 minutes.
Fig Bread
1/2 cup figs
1/2 cup raisins
2 tbsp shortening
1 cup honey
1 egg
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup sweet milk
1/4 cup sour milk
1 cup nuts
Cut raisins and figs in small pieces. Cream shortening and honey well, add
beaten egg. Sift dry ingredients together. Reserve a little to flour fruits and
nuts. Add alternately with milk, add nuts and fruit. Bake in moderate oven 325
degrees Fahrenheit 1 hour and 10 minutes.
Fig Newtons
Dough:
1/2 cup butter
1/2 cup margarine
1/2 cup sugar
1/2 cup honey
2 large eggs
4 1/2 cups self-rising flour
Cream butter and margarine with sugar a spoonful at a time on medium speed.
Beat in honey and eggs. Work in flour. Blend thoroughly. Refrigerate 1 hour.
Filling:
1 pound can of drained figs cut in small pieces
1/2 cup sugar
1/2 cup cold black tea
Put into a double boiler and cook over simmering water stirring often until
the sugar dissolves. While stirring after sugar dissolves add:
1/2 cup finely ground pecans
1/4 teaspoon cinnamon
11/6 teaspoons ground ginger
Continue stirring and blend well. Let cook about 15 minutes. Take off of
heat. Roll out dough on floured surface about 1/4 inch thick and about 5 inches
wide. Spread filling down center of dough, leaving a margin on dough. Fold in
half from longest side to longest side so that it is about 2 1/2 inches wide.
Slice into 3 inch bars. Arrange 1 inch apart on a foil covered cookie sheet
(shiny side down). Spray foil with Cooking Spray. Bake at 400° about 8-10
minutes or until golden brown. Cool. Store in airtight containers. NOTE: If you
are going to be storing for more than a couple of days, add a fresh apple to
container to keep soft and moist.
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