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Figs/Peaches/Pineapple/Watermelon

DRIED FIGS

Ingredients:

 

  • Figs

 

Directions:

 

  • Preheat the oven to 250 degrees F.
  • Line a baking tray with parchment or baking paper to catch any of the fig juices then place a cooling rack on top of the tray.
  • Wash the figs and cut off the top stem. Slice off any bad spots on the skin then cut the fig in half lengthwise.
  • Place the figs on the cooling rack with the cut side facing upwards.
  • Bake on the center rack in the oven for approximately six hours. Check after the 5-hour mark then every 15 to 30 minutes until dried. They are ready when the center is still a little sticky and moist to the touch, but the excess juices have dried off.
  • Leave the figs to completely cool overnight on the cooling rack then store in an airtight container labelled with the contents and the date dried.

 


FIG FLATBREAD

Ingredients:

 

  • 1 tbsp. olive oil
  • 1 small red onion, sliced
  • 14 oz. store-bought fresh pizza dough
  • 6 figs, thinly sliced crosswise, divided
  • 8 oz. goat cheese, crumbled (about 2 cups)
  • 1/4 cup balsamic vinegar
  • 1 cup loosely packed arugula
  • Salt and pepper to taste

 

Directions:

 

  1. Preheat oven to 450°F. Heat oil in a saucepan over medium. Add red onion salt and pepper. Cook, stirring, until tender, 2 minutes.
  2. Roll pizza dough into a 1/4-inch-thick, 17- x 11-inch rectangle. Place on a large baking sheet lined with parchment paper. Sprinkle with salt and pepper. Top evenly with cooked onions, one-third of the fig slices, and cheese. Bake until crust is lightly browned and done, 15 to 20 minutes.
  3. Meanwhile, cook balsamic vinegar in a small saucepan over medium-high until reduced by half, about 5 minutes. Top flatbread with remaining figs, arugula, and balsamic reduction.

 


MINTY WATERMELON CUCUMBER SALAD

Ingredients:

 

  • 8 cups cubed seedless watermelon
  • 2 English cucumbers, halved lengthwise and sliced
  • 6 green onions, chopped
  • 1/4 cup minced fresh mint
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • Salt and Pepper

 

Directions:

 

  1. In a large bowl, combine watermelon, cucumbers, green onions and mint.
  2. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat.
  3. Serve immediately or refrigerate, covered, up to 2 hours before serving.

 


WATERMELON-BEET SALSA

Ingredients:

 

  • 1 small beet, trimmed and peeled
  • 1/2 cup diced seedless watermelon
  • 1/4 cup chopped red onion
  • 2 tsp. white balsamic vinegar
  • 1 tsp. sugar
  • 2 tbsp. chopped fresh chives
  • Salt and pepper to taste

 

Directions:

 

  1. Wrap beet in microwave-safe parchment paper. Microwave at HIGH 3 minutes or until tender. Let stand 5 minutes; thinly slice.
  2. Combine sliced beet, watermelon, onion, chives, vinegar, sugar, salt, and pepper in a small bowl.