Do you use this ancient fruit?

Share on facebook
Share on twitter
Share on pinterest

By: Leanne Ely

Figs have been harvested since the 9th century BC where they were a staple in Greece. And let me tell you the Greeks took their figs seriously. There were laws that forbade people from exporting the highest quality figs!

If you’ve ever enjoyed a fresh fig, you know why this fruit of the ficus tree was so revered.

And I, for one, certainly am glad that these delectable fruits eventually made their way to the western hemisphere! Figs are delicious on oatmeal for a sweet treat for breakfast, or on greens with goat cheese and walnuts. Poach them in wine and figs can stand in for dessert, too!

High in potassium, Vitamin B6, manganese and dietary fiber, figs are as nutritious as they are delicious!

Here’s your Trick:

Ripe figs should be kept in the fridge on a paper towel-lined plate. If you cover the figs, they will dry out. If you’ve purchased under-ripe figs, store them on a plate at room temperature. But don’t leave figs in direct light.

Your Tip:

Because fresh figs are so very perishable, buy them the day before you plan on eating them. And when you’re buying figs, look for fruits that smell mildly sweet without any signs of mold.

And your Recipe:

roasted pork loin stuffed with prune and spices on festive table

Pork Loin Stuffed with Figs and Apricots
Serves 6


1/2 cup dried figs, chopped
1/2 cup dried apricots, chopped
1/2 large apple, peeled, cored and chopped
1 teaspoon dried thyme
Zest of 1 medium lemon
Zest of 1/2 medium orange
1/2 cup apple cider
3 tablespoons olive oil
1 large onion, diced
2 medium stalks celery, diced
Sea salt and freshly ground black pepper, to taste
2 pounds pork loin, butter-flied
Kitchen string

COOKING INSTRUCTIONS: Preheat oven to 375 degrees.

In a medium saucepan with a tight-fitting lid, place first 7 ingredients (figs through cider); cover and cook over medium heat for 10 minutes; remove from heat and set aside to cool.

In a medium skillet, heat the olive oil over medium heat until hot. Add onion and celery; saute for 10 minutes then season with salt and pepper. Add fruit mixture; blend well then spread down the center of the pork loin. Roll loin back together and tie with kitchen string in the middle and at both ends.

Roast stuffed pork loin for 1 hour or until cooked through.



One Response

  1. I liked your article, except that you have forgotten 40% of the US!

    California grows more figs than anyone, and we in the Pacific NW grow figs too.

    You wrote “If you live in the southern United States, look for figs at the farmer’s’ market this weekend! (They aren’t so easy to find in the Midwest and northeastern US.)”

    We exist!
    John S
    PDX OR

Leave a Reply

Your email address will not be published. Required fields are marked *