DIY Network

Storing, Preparing and Enjoying Figs Here are some ways to prepare figs and enjoy them as both snacks and main courses. From "Fresh From the Orchard" episode DFFO-108

Kelly gives some tricks of the trade when it comes to cutting up figs with ease, and reveals a surprising fact about figs and calcium. She also shares some delicious fig recipes, one with a particularly hot-and-spicy twist.

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Figure A

• Ripe figs have fragile skin that's easily bruised, so handle them with a little extra care. Ripe figs are also very perishable, but stored in the refrigerator they should keep as long as a week after harvesting.

• To cut figs, use a sharp knife or a pair of kitchen scissors. To make the job easy, wipe the knife or scissors with a kitchen towel when it gets sticky (figure A).

• Figs are a portable snack. They're full of earthy flavor and low in fat, yet they're high in fiber, vitamins and minerals, including calcium. In fact, a half-cup of figs as a midday snack gives you as much calcium as a half-cup of milk.

• Figs are also wonderful in salads, main dishes and desserts. One favorite recipe is a Fig and Citrus Salad with fresh figs, orange slices and toasted walnuts over a bed of spinach. Another crowd-pleaser is a spicy Fig Salsa. These recipes are shown below, and you can find more at www.FoodNetwork.com.

Fig and Citrus Salad

Recipe courtesy of the Fresh Fig Growers Association.

Fig and Citrus Salad

1/3 c. orange juice
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
1 Tbsp. honey
1/4 tsp. salt
1/8 tsp. red pepper flakes
2 navel oranges, peeled and sliced crosswise
8 large fresh figs, sliced lengthwise 1/4-inch thick
1 small red onion, thinly sliced
1 bunch spinach
1/3 c. broken walnut meats, toasted (see below)

To make dressing, combine juice, vinegar, oil, honey, salt and pepper flakes in blender container. Blend until thoroughly mixed. Place fruit and onion in large mixing bowl. Pour dressing over all. Set aside at lest 10 minutes or up to one hour. To serve, line individual salad plates with spinach leaves. Spoon fruit and dressing mixture on top, dividing equally. Sprinkle each salad with about 1 tablespoon toasted Walnuts. Makes 2/3 cup dressing and salad for 4 servings.

Prep time: Less than 30 minutes.

To toast walnuts: Spread in shallow ungreased baking pan. Bake at 300 degrees F for 5 to 7 minutes or until fragrant and lightly brown; stir once or twice to brown evenly. Nuts will continue to brown slightly after removing from oven.

Nutritional information per serving: calories 285; fat 14g; calories from fat 40%; protein 5g; carbohydrates 42g; dietary fiber 7g; cholesterol 0mg; sodium 183mg.

Fresh Fig Salsa

Recipe courtesy of the Fresh Fig Growers Association.

Fresh Fig Salsa

2 c. (1 lb.) fresh firm-ripe figs, stemmed and diced
2 fresh green onions, sliced crosswise
2 medium tomatoes, peeled, seeded and coarsely chopped
1 c. peeled and diced mango
2 Tbsp. finely chopped fresh mint
2 cloves garlic, minced
2 jalapeño peppers, seeded and minced
2 tsp. grated lime peel
2 Tbsp. lime juice
1 Tbsp. balsamic vinegar
Salt and pepper, to taste

Combine all ingredients and chill several hours to blend flavors. Serve with broiled or grilled fish, chicken, pork, beef or lamb, or with chips for dipping. Makes about 4 cups.

Prep time: 30 to 40 minutes
Standing time: 2 to 3 hours
Serving size: 2 Tbsp.

Nutritional information per serving: calories 35 (-0-% from fat); total fat -0-g (sat. -0-g); protein 1g; carbohydrates 9g; fiber 2g; cholesterol -0-mg; sodium -0-mg.

Daily values: 10% vitamin A; 20% vitamin C; 2% calcium; 2% iron.