I have been experimenting with figs for my King’s Garden Handouts and cooking demos in July. Figs are high in fiber (1 dry fig = 1 g of fiber!) and even contain a good amount of soluble fiber. Soluble fiber aids in lowering “LDL” and bad cholesterol.
Best experiment thus far: olive oil, onions, and dried figs sautéed in a pan and topped with parmesan cheese. This caramelizes the onions and makes a tasty topping to a sandwich, possibly a pizza, or with maybe some chick peas!
I also like them paired with oatmeal or as a subsitutue for raisins in other dishes.
I have seen many recipes that use dried or fresh figs in a salad paired with greens and balsamic vinegar. I thought this was alright but…nothing to rave about. I have tasted many other salads with fruit and balsamic vinegar that were much better than this. Perhaps, it was missing the pears?
What I will try next: paired with peaches and/or placed on a pizza. Apparently these combinations are very tasty. Traditionally the French also like figs wrapped in bacon and grilled!