By Maria A. Pardalis

Figs are undeniably summer’s golden fruit. Luckily, for those of us in the tri-state area, they are still in season till the end of September. Whether you are a fruit aficionado or not, I urge you to go out and buy this exceptionally nutritious treat before its heartbreakingly short season quickly fleets away! Though dried figs are available year-round, they certainly do not hold a candle to the juicy flavor of fresh figs, nor do they evoke the taste of summer as poignantly.

An emblem of the elegance of ancient Greek cuisine, figs are delicious whether eaten simply raw or heavily macerated and layered over a rich Roquefort mousse tart. The Greek poet Alexis of Thurii referred to the fig as “that god-given inheritance of our mother country” and the “darling of my heart”. Darling to my heart indeed they are, as I associate them with my carefree childhood summers spent in Greece and Cyprus surrounded by beautiful fig trees, fig tarts and even fig ice cream. I may no longer be able to spend months basking in the Mediterranean sun while eating a plethora of plump figs freshly cut from my grandmother’s trees, but I can incorporate them into my daily diet and happily reminisce. I especially love to pair them with goat cheese, drizzle with dark honey, stuff into a tender pork loin and roast to perfection; now that to me is pure culinary bliss.

Figs are versatile and excellent over Greek yogurt, in pancake mix or even made into preserves, which will enable you to savor the flavor of summer for months to come. Celebrate the fig this weekend and try my recipe for a quick bread filled with toasted walnuts and ripe figs.

Fresh Fig and Toasted Walnut Bread

Yields: 2 small loaves,
Prep time: 20 minutes
Bake time: 50 - 60 minutes

Ingredients:

• 2 cups ripe fresh figs, stemmed and quartered
• ½ cup fresh orange juice
• 2 large eggs, at room temperature
• 1 cup applesauce, unsweetened
• 1 cup toasted walnuts, coarsely chopped
• 1 tablespoon freshly grated orange zest
• 1 tablespoon pure vanilla extract
• ¾ cup honey
• ½ cup light brown sugar
• 1 cup plain low fat yogurt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Pinch ground cloves
• 1 ½ cups all purpose flour
• 1 ½ cups whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¼ cup raw cane sugar mixed with 1 teaspoon ground cinnamon (optional – for topping)
• 2 (8X4 inch) loaf pans

Preparation:

1. Preheat your oven to 350 degrees place the oven rack in the middle position.
2. Next place chopped figs in a medium bowl and top with orange juice. Allow to sit for 15 minutes.
3. In a large bowl, combine applesauce, honey, sugar and eggs; stir with a whisk until well blended. Add yogurt, vanilla, orange zest, and mix well.
4. Stir in flours, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Gently fold in prepared figs and walnuts.
5. Spoon batter into 2 medium greased 8-by-4-inch loaf pans. Sprinkle tops with raw can sugar and cinnamon mixture. Bake at 350 for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Transfer to wire rack to cool completely before slicing.

A slice of fig and walnut bread makes for a well rounded hearty and portable breakfast, especially when topped with a tablespoon of natural nut butter for added protein. It is also delectable served warm and topped with vanilla ice cream for dessert!

Kali Orexi!!