#fresh fig

[abybweisse]

A trip to my local Central Market today yielded some lovely finds. Besides figs, burgundy cherry tomatoes, and blueberries, I also got yellow dragonfruit (a favorite), starfruit, red currants, golden berries... and mangosteen! Grelle's fruit! 😆

Here's some info on golden berry: "Golden berries are also known as Inca berry, Peruvian groundcherry, poha berry, goldenberry, husk cherry and cape gooseberry." -- Wikipedia

They are in the nightshade family and taste like a cross between a sweet pepper, mango, and pineapple. Their seeds look like the groundcherry husk tomatoes that I tried to raise this spring but failed. Just like tomatillos, these fruits grow in little husks that are not edible.

I'd never had fresh red currants before, and they are very tangy. Yellow dragonfruit is sweeter and generally has more flavor than the red-skinned variety with white flesh, though the yellow ones also have white flesh. And I love starfruit, though it has an odd flavor; it's a bit hard to describe.

I'd never had mangosteen before, so this is exciting. However, I can see for myself that they really do not ship very well, despite their really thick skins. Taste wise, it's a bit like lychee or rambutan -- sweet and kind of floral.

I'll be trying to germinate seeds from some of these fruits....

[askwhatsforlunch]

Rosemary and Honey Fig with Goat's Cheese

Both a dessert and savoury, this delicious Rosemary and Honey Fig with Goat's Cheese is a simple, yet beautifully fragrant celebration of seasonal fruits! Happy Tuesday!

Ingredients (serves 1):

1/2 tablespoon unsalted butter

the freshly picked soft tops of two garden rosemary sprigs

a beautiful, ripe fig, rinsed

1 teaspoon local honey

2 tablespoons good quality soft goat's cheese

1 teaspoon local honey

a Nasturtium Flower (optional)

Melt butter in a small frying pan over medium-high heat.

Once the butter is just foaming, tear in the leaves of one of the rosemary sprig tops. Cook, 30 seconds.

Halve the fig. Add fig halves to the frying pan, cut-side down. Cook, a couple of minutes, and flip them on the other side.

Drizzle with honey, and cook, one minute more.

Spoon goat's cheese onto serving plate. Arrange honeyed fig halves on top.

Drizzle with more honey. Garnish with reserved rosemary sprig top, and Nasturtium Flower, if desired.

Enjoy Rosemary and Honey Fig with Goat's Cheese immediately.

[rawfruitsous]

[nadegeo]

Comme une amandine

/// Tarte aux figues

1 pâte feuilletée

2 oeufs

25 g de sucre

10 cl de crème fraîche 

60 g d’amandes en poudre

une 10aine de figues

1 c.c de Cointreau

Faire cuire le fond de tarte une dizaine de minutes à 190 °C. Dans un bol battre les oeufs avec le sucre, ajouter la crème, les amandes en poudre et le Cointreau. Sur le fond de tarte disposer le mélange puis les figues coupées en deux (côté coupé vers le haut). Faire cuire le tout une demie heure.

[natureisthegreatestartist]

Aren’t fresh figs lovely? When you cut them open, the insides have such a swirly fecundity. Here’s a tasty one from my tree, which is a variety called ‘Desert King.’

[askwhatsforlunch]

Goat’s Cheese, Fig and Ham Sandwich

It turns out planning a trip all the way across the world is rather time-consuming (and a little nerve-racking for I haven’t been on a plane since 2019 and one gets rusty!) Thus, my lunches, which I already have rather late at the moment, tend to now happen at other people’s dinner time --although I could never dine at 6pm myself-- and then I have a supper before bed, as if I’d been to the theatre or whatnot! But whatever the time I get to sit and eat, I’ll always eat something good and tasty, if un-fussy. A sarnie is un-fussy enough, although this Goat’s Cheese, Fig and Ham Sandwich with its Autumn flavours, is proper good!

Ingredients (serves 1):

2 large slices Wholemeal Loaf

1/2 tablespoon butter, softened

1/2 teaspoon Dijon Mustard

1 slice deli ham

60 grams/2 ounces good soft goat’s cheese (like Selles-sur-Cher)

1 heaped tablespoon cream cheese

half a plump, ripe fig, rinsed

1 heaped teaspoon Ginger-Plum Jam 

Toast Wholemeal Loaf slices, and let them cool slightly.

Spread butter onto one of the Bread slices. Spread Dijon Mustard all over. Fold deli ham, and arrange onto the Bread. Top ham with chunks of goat’s cheese.

Cut fig into quarters, and then into slices, and arrange on top of the goat’s cheese.

Spread cream cheese generously onto the other Wholemeal Loaf slice. Spread Ginger-Plum Jam on top.

Sandwich both laden Bread slices together, and cut diagonally.

Enjoy Goat’s Cheese, Fig and Ham Sandwich immediately, with a cup of tea or coffee.

[askwhatsforlunch]

Brie and Fig Toast

This deliciously hearty Brie and Fig Toast may be too strong a taste for breakfast; but id does make an excellent arvo snack!

Ingredients (serves 1):

1 large, thick slice of bread (Sourdough is particualrly tasty)

1/2 tablespoon unsalted butter, softened

48 grams/1.70 ounce good Brie cheese

1 beautiful ripe fig, rinsed

1 teaspoon natural honey

Preaheat oven to 200°C/395°F. Line baking tray with baking paper. 

Spread butter generously onto the slice of Sourdough, and place onto baking tray.

Cut Brie into slices and scatter all over the bread. Halve fig and place fig halves on top.

Bake, at 200°C/395°F, 10 minutes.

Drizzle Brie and Fig Toast with honey, and enjoy immediately.

[smarsupial]

Side Dish - Fresh Fig and Prosciutto Pasta Sauce Impress your fanciest guests with this decadent cream sauce topped with pan-fried prosciutto and fresh figs. Serve over your favorite pasta.