So…is this a DATE? No, it’s a FIG!

Download this article in PDF for free here: FIG Recipes – Vibes Magazine

There are thousand reasons to love the sweetest fruit….The early Olympic athletes used figs as a training food. Figs were also presented as trophies to the winners, becoming the first Olympic “medal.” The fig tree is a symbol of abundance, fertility and sweetness. Eating one half cup of figs has as much calcium as drinking onehalf cup of milk. Buddha sat on the night he attained enlightenment under a type of fig ( Ficus religiosa) better known as Bodhi Tree. It is definitely true that a fig tree provided the first piece of clothing as noted in the Bible. Figs have numerous health benefits. For example they are extremely useful in various respiratory disorders like asthma. They reduce the risk of breast cancer, reduce cholesterol, prevent high blood pressure and heart attack, they are rich in calcium, treat sexual weakness and helps get rid of sleep disorders such as insomnia. (

Fresh Figs with Lemon-Vanilla Ricotta and Toasted Pistachios

Fig and ricotta recipe. Picture and recipe:

Fig and ricotta recipe. Picture and recipe:


  • 1/4 cup shelled pistachios
  • 1/2 cup ricotta cheese
  • 1 tablespoon honey
  • 1 tsp. finely grated lemon zest
  • Scraped seeds from 1/2 fresh vanilla bean
  • 12 fresh figs


  1. In a dry skillet over medium-high heat, toast the pistachios until they are just starting to become fragrant, about 1-2 minutes. Remove from the heat and set aside to cool.
  2. In a small bowl combine the ricotta cheese, honey, lemon zest and vanilla bean seeds. Set aside.
  3. Cut the figs in half. Using your thumb or a small spoon, press down on the fleshy part (the cut side) to make a small indentation. Place about a teaspoon of the ricotta cheese on each fig half and then sprinkle with a few toasted pistachios. Serve immediately.

Fig, Golden Beet and Prosciutto Salad

Picture and recipe:

Picture and recipe:


  • 6 cups arugula
  • 12 figs, halved
  • 8 slices prosciutto
  • 4 golden beets
Fig Vinaigrette:
  • 3 figs
  • ⅓ cup olive oil
  • 3 tbsp champagne vinegar
  • 1 tsp finely diced shallot
  • 1 tsp dijon mustard
  • pinch of salt and pepper
  1. Wash and cut the stems off the golden beets. Bring a pot of water to a boil, gently drop in the beets into the pot and boil for 30-40 minutes or until easily punctured with a knife.
  2. Remove the beets and let cool for a few minutes. Peel the beets and slice into small chunks. Place in the refrigerator for 10 minutes to cool.
  3. Assemble the salad by combining the arugula, figs and beets. Slice each prosciutto piece in half lengthwise, then roll up.
  4. Make the dressing by combining all ingredients in a food processor and pulse until combined. Add the dressing to the salad and serve immediately.



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