Fruity Fridays: the Fabulous Fig and the tantalizing kiwi berry
Figs signify winter, abundance, ancient lore and sensuality. They also taste great raw or cooked in many different dishes. I love the color of figs: lush pink and white interiors and dark purple skin. They look beautiful on a fruit platter or as a topping on an appetizer. Dried figs also lend a rich, sweet texture to stuffing or cookies or fillings for roast meat. The history of the fig dates back to biblical times and they were introduced to the United States in the 16th century.
My favorite fig recipe incorporates a savory fig jam with toasted baguette slices and goat cheese. It looks so wonderful with some fresh fig slices on top and it makes the perfect appetizer for a winter party or for a fancy gathering. This fig and goat cheese crostini pairs well with any food-friendly wine that matches the flavors of fig, shallots, goat cheese, and thyme. I also think this appetizer pairs well with prosecco or a dry, sparkling wine like a sparkling shiraz or a dry, California champagne-style wine.
On to the kiwi berry…
I had the fortune to try this amazing fruit during a brunch with friends last weekend. I never even knew that this fruit existed! It has all the great elements of a kiwi fruit without the annoying fuzzy skin that is IMPOSSIBLE to peel. You just pop the kiwi berries in the mouth like other berries. These fruits also look great sliced (so they would be the perfect addition to cocktails or fruit salads or as a garnish for a tropical fish entree). More about the kiwi berry here. The kiwi berry also has five times the Vitamin C of an orange. Wow! Great taste and good for you goodness. I’m mostly excited to incorporate these unusual fruits in easy salads and cocktails (or even sangria). These fruits are available at Whole Foods, Trader Joe’s and some local stores. In Mountain View, the Milk Pail has kiwi berries plus a host of other exotic fruits (and amazing cheeses, trust me).
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