Fabulous Figs: Juicy, Tender and Downright Sexy to Eat

Figs are one of the more fabulous fruits, not just because they're low in sugar and high in fiber, but also because they're juicy, tender, and downright sexy to eat. Their high fiber content make them ideal as part of a healthy diet, and they also contain lots of potassium and manganese. They're also fairly low in calories, about 165 calories per 8 ounces. There are several varieties, from the green Kadotas to the purpley dark Calimyrnas, yet they're all delicious and lightly sweet. Their peak season is fairly short, so take advantage of them while they're available.

The wonderful thing about figs is that they can go with either sweet or savory dishes. For a delicious appetizer slice figs in quarters but not all the way through, then stuff them with an herbed goat cheese or boursin cheese spread. Wrap the fig completely in a sheet of prosciutto and close with a toothpick. Broil until the prosciutto is crisp and golden. Serve on a platter with a crisp white or rose wine.

For a deliciously jammy spread slice figs in half, place on an oiled baking tray and roast them in a 450 oven until softened and slightly browned. Let them cool and place them in a blender or food processor. Add the juice and zest of a lemon or orange, a couple of tablespoons of honey, ¼ teaspoon of kosher salt, and ½ block of softened lowfat cream cheese. Pulse until blended but the figs are still chunky. You can use this on sandwiches, toast, bagels, graham crackers, or thin it out with some milk to use as a fruit dip.

Poaching figs gently in wine or juice can intensify their flavor and sweetness. Poached figs are perfect in salads. Gently heat dark figs in red wine, or lighter figs in white wine. Add to a bed of mixed greens, crumble blue or goat cheese over top, and top with chopped, toasted almonds and a light vinaigrette.

Figs are also delicious paired with meats. After cooking chicken, pork, or beef in a sauté pan, remove the meat; add a tablespoon of olive oil, a couple cloves of shallots, a diced onion, and quartered figs. Sauté lightly until the onions are softened and then add a half cup of red or white wine to make a sauce. You can also add a little honey, balsamic vinegar, Dijon mustard or fresh herbs such as thyme, to deepen the flavors. Pour the figs and sauce over the meat and grate some Parmigiano or crumble a good quality blue cheese over top.

The possibilities for dessert are limitless with sweet figs. Slice them and layer them into a lowfat custard trifle or over lowfat pudding, use chopped figs mixed with honey and cinnamon as a topping for vanilla frozen yogurt, or grill them lightly and top them with lowfat yogurt and a light dusting of cocoa. You can fill pre-cooked phyllo cups with sliced figs and top with light whipped topping, or you can poach figs in orange juice and drizzle some light cream over top.

Perhaps the best way to eat these summer delights is to nibble on them purely unadorned, with someone you love. These sensuously erotic treats bring romance to mind with their ripe juicy sweetness and pink inner flesh. Figs are good for your body, in more ways than one.