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Fruit of the Month: Figs

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Nutritional analysis per serving: Calories 326, Protein 27g, Fat 7g, Calories From Fat 18%, Cholesterol 98mg, Carbohydrates 45g, Fiber 8g, Sodium 460mg.


brown turkey

Ricotta Figs
Makes 4 servings
Each serving equals one 5 A Day serving
Source: Chef Ida Rodriguez for Melissa's Variety Produce


12 ripe fresh figs
1 cup fat free ricotta cheese
6 Tbsps honey
1 tsp lemon peels, grated
1 tsp orange peels, grated
3/4 tsp vanilla
2 Tbsps pistachio nuts

Remove stem ends from figs and cut each in half lengthwise. Combine ricotta, honey, lemon peel, orange peel, and vanilla in a small bowl until well blended. Serve figs with ricotta mixture. Garnish with chopped nuts.

Nutritional analysis per serving: Calories 292, Protein 7g, Fat 2g, Calories From Fat 6%, Cholesterol 10mg, Carbohydrates 60mg, Fiber 5g, Sodium 66mg.



Fig Pizza
Makes 8 servings
Each serving equals one 5 A Day serving
Source: Wegman's


1 pkg (16 oz) dried figs, stemmed, halved
Nonstick spray
4 (6-inch) flour tortillas
1/8 lb prosciutto ham
4 oz Gorgonzola cheese
1 Tbsp fresh chives, chopped

Preheat oven on 350 degrees.

Place figs in saucepan with 1 cup water on medium heat; cover. Simmer 5 minutes. Remove from heat; rest 15 minutes. Puree 1-2 minutes in blender or food processor.

Spray medium skillet with nonstick spray. Heat on medium to high; toast one tortilla at a time, pressing to toast evenly.

Spread 2 Tbsp fig puree over toasted tortillas; top each with 1 slice prosciutto and 1 1/2 Tbsp Gorgonzola. Place tortillas on baking sheet and bake on center rack 10-12 minutes, until cheese starts to melt and prosciutto becomes crisp. Remove and garnish with chives; cut in wedges.

Nutritional analysis per serving: Calories 262, Protein 8g, Fat 7g, Calories From Fat 22%, Cholesterol 19mg, Carbohydrates 47g, Fiber 8g, Sodium


Mediterranean Fig Kebabs On Mixed Greens
Makes 4 servings
Each serving equals two 5 A Day servings                            
Source: Valley Fig Growers                                                                   


Fig Kebabs
12 medium size fresh figs
1 (1 1/4 lbs) medium eggplant
1/2 medium red onion
1 medium red bell pepper

Sherry Marinade
1/2 cup dry sherry
1/4 cup water
1 Tbsp orange juice concentrate
1 Tbsp soy sauce
2 cloves garlic, finely chopped

Citrus Dressing
1 1/2 Tbsps olive oil
1 Tbsp lemon juice
2 tsps orange juice concentrate
1 tsp thyme leaves

8 cups mixed lettuce
2 ounces crumbled feta cheese
1/4 cup chopped, toasted, pistachios

In small saucepan, combine figs and marinade ingredients. Cover and bring to boil. Reduce heat and simmer for 1 minute. Remove from heat and cool for 15 minutes. Meanwhile, cut eggplant lengthwise into quarters. Slice one quarter crosswise into thin wedges, about ¼-inch thick. Cut pepper and onion into 1 1/2-inch squares. Remove figs with slotted spoon, reserving marinade and two figs. For kebabs, alternate eggplant, onion, pepper and figs on skewers. Set aside and prepare dressing.

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