Fresh Fig recipes: Turkey Sliders with California Pepper Fig Salsa and more

FRESNO, Calif. — Get ready for the full fig season.

With the arrival of Calimyrna figs in early-to-mid July, lovers of this ancient fruit finally get the full array of what California has to offer.

Brown Turkey figs and Black Mission figs arrived in mid-May. Harvest of Kadota figs started in mid-June. The addition of Calimyrnas marks peak harvest season for California, which supplies the rest of the country with 98 percent of fresh figs and 100 percent of dried ones, says Karla Stockli, chief executive officer for the California Fig Advisory Board.

For fig fans, the season comes not a minute too soon. "There's been a 35 percent increase in demand over the past five years from shoppers," Stockli says.

The Coachella Valley, Northern California, and the central San Joaquin Valley are the state's fig centers. Madera, Chowchilla and Merced are the local centers of production.

Expect to see figs on the menus of restaurants that follow the seasons. Among this year's fig dishes at The Chef's Table in Fig Garden Village are spiced-fig jam on whole-wheat toast for an antipasti plate and a fig-and-prosciutto salad.

Last week, the restaurant hosted a party to kick off the full fig season, with dishes such as figs stuffed with Gorgonzola cheese, fig brownies and fig risotto fritters.

"We make a fig stock" for the risotto, executive chef Malachi Harland says. "We use a mix of dried and fresh figs."

He cooks the rice in the stock and adds prosciutto. Then he rolls the risotto into balls, breads it and deep-fries it to turn the dish into fritters.

Harland gives this advice for keeping figs.

"We make sure we store them in containers in a single layer," he says. "We'll leave them at room temperature to let them ripen up if they need to."

He refrigerates them when they're ripe, but he uses them in a day or two.

Since they work well in savory and sweet dishes, you shouldn't have a problem eating them all. Experiment with different types of figs in various dishes, keeping in mind that each has its own flavor.

For example, Black Mission figs paired with savory ingredients such as salt, cocoa and spices can have a meaty flavor, Stockli says. And Calimyrna figs paired with ingredients such as lavender and fennel yield nutty and buttery flavors.

Turkey Sliders with California Pepper Fig Salsa

Makes 12 slider appetizers or 4 main-course servings

For the salsa:

2 1/2 cups diced fresh California figs

1/2 cup diced red bell pepper

1/2 cup golden raisins

2 green onions, thinly sliced

1 jalapeño pepper; stemmed, seeded and minced

1 tablespoon fresh lemon juice

1/2 teaspoon ground ginger

For the sliders:

20 ounces fresh lean ground turkey

1 cup finely minced dried California figs

1/4 cup sliced green onions

2 tablespoons chopped fresh herbs, such as marjoram, thyme, rosemary and sage, to taste

3/4 teaspoon sea salt

1 cup baby arugula

12 small dinner rolls, cut in half, horizontally

1. Combine salsa ingredients in medium bowl and stir together. Cover and chill for several hours to blend flavors.

2. For sliders, combine turkey, minced dried figs, green onions, herbs and sea salt in medium bowl and mix to combine well. Divide and shape into 12 small, flat burgers. Generously oil grill or barbecue and cook over medium-high heat for 3-5 minutes on each side, until done — 165 degrees in the center of the meat.

4. Arrange a few arugula leaves on bottom half of each roll; top with turkey burger and spoon on salsa. Replace tops. Serve with additional salsa on the side.

California the Fig Advisory Board

Pork with California Pinot-Infused Fig Chutney

Makes 4 servings

For the chutney:

1 cup chopped dried California figs

1 cup pinot noir wine (see note)

1/3 cup white wine vinegar

2 tablespoons pure maple syrup

2 cinnamon sticks

For the brine and pork:

1/2 cup boiling water

2 tablespoons kosher salt

1 1/2 cups red wine

1 1/2 cups water

1/2 cup pure maple syrup

1/2 cup fresh rosemary leaves

1 teaspoon coarse pepper

4 cloves fresh garlic, smashed

1 1/2 pounds pork tenderloin

1. To make the chutney: Stir ingredients together in small saucepan. Heat to boil; reduce heat and simmer, covered, for 40 minutes. Uncover; increase heat slightly and cook 10 minutes more or until liquid has evaporated. Remove cinnamon sticks. (May be prepared several days ahead and stored in refrigerator.)

2. For brine, combine boiling water and salt in mixing bowl and stir to dissolve; cool. Arrange a food-grade gallon-size resealable plastic bag in a large bowl to keep it upright and pour in salt water, remaining brine ingredients, and pork; seal well. Chill in the refrigerator for 48 hours, turning occasionally.

3. To cook, remove pork from brine, discard the brine, drain and rinse thoroughly; pat dry. Cook on a well-oiled grill over medium-high heat for about 40 minutes, turning occasionally, until pork is cooked to the desired doneness. Slice; serve with warm chutney and sprinkle with chopped fresh rosemary.

From the California Fig Advisory Board

California Fresh Figs, Gingered Mascarpone

Makes 24 servings

1 cup mascarpone cheese

1 tablespoon finely chopped crystallized ginger

2 1/2 tablespoons sugar

1/8 teaspoon vanilla

26 small California fresh figs, ripe, yet firm (about 1 1/2 pounds)

Mint sprigs, for garnish

Sweet round crackers or vanilla wafers

1. Stir mascarpone, crystallized ginger, sugar and vanilla together in small bowl. Cover and chill.

2. For a fig platter, scoop mascarpone mixture onto cold plate. Surround with figs. Garnish with mint sprigs and serve with sweet crackers or wafers.

3. Alternatively, for individual appetizers, spread mascarpone mixture onto crackers. Slice figs and arrange on top. Dust with powdered sugar and garnish with mint sprigs.

From the California Fig Advisory Board

(c) 2009, The Fresno Bee (Fresno, Calif.).