Fresh figs are delicious! I love their teardrop shape, and biting into a fresh fig is like a little taste of heaven. They are sweet, creamy, and I love the crunch of the tiny seeds. They are such a treat. Summer is the season for figs, and the season is short, so take advantage!

Figs are indigenous to southwestern Asia. Siddhartha Gautama is said to have become awakened after he sat under the Bo species of the fig tree.

In Ayurveda figs are considered to be tridoshic, meaning they balance more than just one dosha. Dried figs balance the kapha dosha and fresh figs balance the vata dosha (more about Ayurveda in a future post).

Figs contain more fiber than prunes and are useful as a laxative. This little fact helps to keep me from eating too many of them at once! Ounce for ounce, figs contain more calcium than cows milk. They also contain a modest amount of protein and moderate amounts of potassium, magnesium, and phosphorus. Fresh figs contain 10% sugar, dried are 50%, so go easy on dried figs. Fresh figs aren’t around for very long, so when you see them be sure you pick a pint or two up!

RECIPE

Broiled Figs w/ Goat Cheese and Port Wine

• 8 fresh figs
• 1/2 cup port wine
• 1/3 cup cream cheese
• 1/4 cup room temperature goat cheese
• 1 tablespoon virgin coconut oil
• 1 clove garlic, minced
• 2 Tbs toasted sesame seeds
• 1 Tbs pomegranate syrup
• Salt to taste

METHOD:

• Preheat the broiler.
• Slice an X in the top of each fig, slicing halfway down so that the sides open up.
• Combine the cheese, coconut oil, minced garlic, and salt to taste. Mix well.
• Spoon 1 tablespoon of the cheese mixture into each fig. Place the stuffed figs into a shallow baking pan.
• Combine the port wine and pomegranate syrup. Slowly pour over the tops of the figs.
• Place under the broiler for 2 minutes, or until the cheese melts and is starting to brown.
• After placing figs on serving plates, spoon any juices remaining in the baking pan over the figs. Sprinkle toasted sesame seeds on top. Enjoy!