Guys, I am sorry to report that we missed National Fig Week. Until yesterday, I did not know it was a thing, but then I saw something on Pinterest about it. Naturally, I got all excited to do a fig recipe roundupin celebration today, because figs are both underused and awesome (fact: they are theÂ most talked about fruit in the Bible),Â and because arbitrary fruit-celebrating time periods make me laugh (near my college there was a whole month designated for paw-paws). Only further research reveals–National Fig Week was last week.Â Well, I don’t care, I am posting a fig recipe roundup today anyway and you’re gonna enjoy it.Â Happy belated National Fig Week, everybody!Â
Fig fact #1: One serving of figs is aboutÂ 3 to 5 fresh or dried figs, or about 1/4 cup
Fig recipe #1: Fig and anise clafoutis from Food 52
Fig fact #2: One serving of figs counts as one serving of fruit.
Fig recipe #2: Arugula salad with figs, pine nuts, and radicchio from Martha Stewart
Fig fact #3:Â Â Figs provide more fiber than any other common fruit or vegetable, about 5 grams per serving (20% daily value)
Fig recipe #3: Barley, chicken and fig salad from Whole Living
Fig fact #4: Figs are high in polyphenols, the type of antioxidants also found in red wine and green tea. Their antioxidant value is comparable to that of apples.
Fig recipe #4:Â Tomato, fresh Ffig and blue cheese salad from the New York Times