Okay, is it just me, or is there a fig craze afoot? From fig vinegars and fig chutneys to fig spreads and fig jams, I seem to be encountering figs everywhere I turn. Just yesterday I noticed pint baskets of fresh figs at my local supermarket. And last month, while driving to the beach in North Carolina, I stopped at Morris Farm Market and what was the first thing I spotted?  A gorgeous display of fresh figs!

I bought a quart and we enjoyed experimenting with them over the next few days…we tried them grilled on pizza, drizzled with olive oil and added to arugula salad, and we even invented a bittersweet chocolate & fig dessert sauce that we poured over vanilla ice cream. Today, I was walking along Canal Street in Chinatown and there among the dried lychees and live crabs were, yes, pints of fresh figs, at the very reasonable price of two for $3!

So, in the spirit of fig-mania, we present Cathy’s latest fig concoction. And if you have a favorite fig recipe, please share it!


Tortelloni with Sautéed Figs & Goat Cheese
makes 2 main dish servings or 4 appetizer servings

3 Tbs. butter
1 medium onion, thinly sliced
6 figs, quartered (I used Kadota figs)
2 Tbs. chopped walnuts
1/2 tsp. salt
1/8 tsp. coarse ground black pepper
1 pkg. (9 oz) fresh portabello mushroom and cheese tortelloni (or your favorite
tortelloni or tortellini)
3 oz. goat cheese, crumbled
1/4 cup fresh basil leaves, thinly sliced

– In large skillet, heat butter over medium heat until lightly browned.  Add onions; cook and stir until browned.  Remove onions from skillet.  To skillet, add figs, walnuts, salt and pepper; cook until figs just start to soften. Remove skillet from heat.

-Meanwhile, cook tortelloni according to package directions, draining and reserving 2 Tbs. pasta water.

– To skillet, add tortelloni, reserved pasta water, cooked onions, goat cheese and basil; cook over low heat just until cheese melts.  Serve immediately.


The most common figs grown in the United States come from California, and are generally available from mid-May thru mid-December. The four common varieties include:

Mission: deep purple skin (darkens to a rich black when dried) with pink flesh; sweet
Kadota:  green skinned with amber flesh; practically seedless; slightly sweet
Calimyrna:  golden skin with pink flesh; nutty flavor
Brown Turkey:  brownish copper skin with pink/red flesh; mildly sweet

Use fresh figs within a day or so after buying them as they are very fragile!


1 Comment

Filed under Cheese, Fruit, Main Dishes, Pasta

One response to “Fig-mania

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