Fruit of the Week: FRESH FIGS!

A personal goal that I have for myself is to try a new, different or seasonal fruit or vegetable each week. When shopping at costco, I couldn't resist the neatly packaged California Figs. Nutritionally figs are a good source of fibre, contain potassium and have a very pleasant sweet taste - similar to a strawberry crossed with a peach.

However, fresh figs are quite perishable and I had 20 large figs to use in 3 days. At 50 calories and 10 grams of sugar per fresh fig, there's only so many that you can eat raw! What's a girl to do with this many fresh figs? Here's a few ideas:

• Cut into bite size pieces and add to your salad

 - A nice addition to baby spinach, mini-bocconcini, fresh heirloom    
    tomatoes, celery and bell peppers

• Make a salad dressing or marinade

       - blend together 2 chopped figs, 2 parts (1/2 cup) balsamic vinegar, 

         1 part (1/4 cup) olive oil & 1 Tbsp mustard (*add water if thick)

• Fig & Oat Squares 

       - 1 1/4 cups porridge oats

       - 1/4 cup whole wheat flour

       - 1/4 cup agave syrup

                                                            - 1/3 cup becel margarine
                                                            - 1-2 tsp cinnamon
                                                            - 10-12 large fresh figs, chopped

      Heat oven to 350F. Cream margarine with agave syrup. Add oats, flour and cinnamon. If the mixture is too thick consider add a splash or 2 of water. Press mixture on the bottom of an 8x8 pan and spread chopped figs over the top and bake for 30-40 minutes. Alternatively, you could spray the bottom of the pan and add the figs first, and then the oat mixture on top.