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SOURCE California Fig Advisory Board and California Fresh Fig Growers Association
FRESNO, Calif., Aug. 8, 2014 /PRNewswire/ -- From the Los Angeles Times to the nation's leading magazines like Cooking Light, Bon Appetit and Family Circle, figs are all the rage this summer and for good reason.
"California figs are more popular than ever," reports Karla Stockli, Chief Executive Officer, California Fresh Fig Growers Association. "Figs have been sold in their fresh form for many years but sales have increased tremendously in the past decade. They've been rediscovered by a new generation of chefs and consumers and it's very exciting."
They can all delight in the excellent quality of the 2014 crop now available across all varieties – Black Mission, Brown Turkey, Calimyrna, Kadota, Sierra and Tiger Figs.
Peak season is underway for California Fresh Figs. Typically, the fresh season begins in mid-May, but this year the first fresh figs were picked in April due to warm weather. And, according to Stockli, there is a good chance there will still be some fresh figs in the marketplace from this season as late as January.
With fruit now available in stores, California fig farmers offer the following tips as a reminder when purchasing fresh figs:
Stockli adds that everything except the stem is edible, and figs can be enjoyed by themselves or combined with other favorite summertime foods. Each variety has unique and different flavors – from the robust flavor of a pinot noir to the buttery nuttiness of Chardonnay – try them all to find your favorites. An excellent source of dietary fiber, fresh, flavorful California figs are also high in antioxidants, fat-free, sodium-free and cholesterol-free.
Never tried a fresh fig? While super delicious and sweet on their own, figs add flavor and fun to a number of classic dishes like this Waldorf Salad with California Figs – perfect for a hot, summer night. For more information, recipes and serving tips, visit www.californiafigs.com.
WALDORF SALAD WITH CALIFORNIA FIGS
Combine sour cream, yogurt, mustard, parsley, honey, ver jus, olive oil, salt and pepper in large mixing bowl; whisk and mix together well. Adjust seasonings to taste. Add diced chicken, celery, apples, peppers, radishes, raisins and figs to mixing bowl and toss to coat well with dressing.
To serve, divide and scoop salad onto individual salad plates lined with butter lettuce leaves. Garnish with candied pecans and pomegranate seeds, as desired.
NUTRITION FACTS (per serving)
Calories 320 (47% from Fat); Total Fat 17g; Saturated Fat 7g; Mono Fat 7g; Poly Fat 2g; Trans Fat -0-g; Cholesterol 55mg; Sodium 105mg; Potassium 482mg; Carbohydrate 28g; Sugar 21g; Dietary Fiber 3g; Protein 15g
PLEASE NOTE: High resolution photos are available. To request, please e-mail: email@example.com. Recipes courtesy of the California Fig Advisory Board/California Fresh Fig Growers Association.
About the California Fig Advisory Board and the California Fresh Fig Growers Association
The California Fig Advisory Board and California Fresh Fig Growers Association promote awareness and the use of California-produced dried and fresh figs domestically and internationally. California fig growers, processors and marketers fund the activities of the industry.
For More Information Contact:
Work: 559-243-8600 Mobile: 559-281-0440
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