Calimyrna Figs are here!Written by Susan Thanavaro | Thursday, December 26th, 2013

You’ve been asking and we’re more than delighted to deliver for the holidays. Our Calimyrna Figs are back! Look for them in stores next week.

But what is a Calimyrna you may ask? Noted for its tender skin and sweet nutty flavor, consider the Calimyrna the Black Mission’s delicate, blonde cousin. While Calimyrna’s are still relatively novel in the U.S., they’ve been grown in the Mediterranean for hundreds of years where they were called Smyrna figs after the ancient Turkish city. When California growers began cultivating them, the fruit was renamed the Calimyrna.

Because we use only organic fruit harvested at the peak of ripeness, few figs make it to becoming a Made In Nature Calimyrna figs. Our quality standards and a shorter growing season account for why this fruit isn’t available year round—so stock up now!

Since growing fruit varies in shade from light green to yellow, it’s perfectly natural for dried Calimyrna’s to range in color from light tan to rich brown. You may also notice crystals that appear on the skin of some fruit. Don’t worry, these are just naturally occurring sugars that have risen to the surface and the sign of an exceptionally sweet fig. For a special treat, we love to place these ‘sugared’ figs in a warm oven at a low temperature for a few minutes to turn their coating into a sweet glaze.

Enjoy Calimyrna’s straight from the bag or paired with tangy goat cheese which balances their sweet flavor. Here are a few of our favorite recipes:

Fig and Goat Cheese Pizza 

Fig and Goat Cheese Appetizer 

Fig and Goat Cheese Fusion Salad 

And remember figs are naturally high in fiber, iron and potassium so enjoy indulging often.

Figs make everything taste better—10 ways to use themWritten by Susan Thanavaro | Wednesday, June 26th, 2013

Summer is here which means we’re dreaming up all the ways we can dress up vanilla ice cream to cool off from the heat and enjoy this season. Sure, sprinkles and chocolate sauce are nice, but in the Made In Nature kitchen, we prefer to be more creative (and healthy) with our desserts. The blank slate of vanilla is perfect for showing off everything from slivered almonds to our new favorite, sautéed figs.

Here’s an easy recipe for our favorite sautéed figs, but it doesn’t just stop at ice cream and appetizers. Here are 10 other ways to incorporate figs into your summer diet.

Fig Bruschetta: Toast baguette slices. Top with sautéed figs and goat cheese. Arrange on a baking sheet, sprinkle with chopped olives. Broil until nuts begin to brown. Sprinkle with favorite herb. We like fresh Thyme.

Figgy Ice Cream: Top your favorite vanilla bean ice cream with sautéed figs. Sprinkle with pistachios for delightful crunch.

Fig stuffed pork tenderloin: Slice pork in half lengthwise, cutting to, but not through, other side. Place between plastic wrap; pound to 1/2-inch thickness using a mallet or heavy skillet. Spread fig preserves and blue cheese over pork, leaving a 1/2-inch margin around outside edges. Roll up the pork like a jelly-roll, securing with twine as you go.  Sprinkle with salt and pepper, and place on a foil-lined jelly-roll pan coated with cooking spray.  Bake at 450° for 20 minutes.

Crunchy fig, endive spears: For an easy appetizer, separate endive spears and dress with fig preserves, blue cheese and walnuts.

Goat cheese, arugula pizza with figs: Top pizza crust with olive oil, goat cheese and sautéed figs. Broil until cheese begins to bubble. Take out and top with thin slices of prosciutto and caramelized onions. Let cool slightly and top with fresh arugula. Buon appetito!

Fig ricotta: Top ricotta cheese with sautéed figs, drizzle with honey and sprinkle with thyme for a classic Italian breakfast.

Grilled chicken salad with figs: Top spinach with grilled chicken breast slices. Add toasted walnuts, blue cheese and diced figs. Dress with olive oil and red wine vinegar.

Yogurt with figs: Top Greek yogurt (we like plain, Vanilla works great as well) with figs, crushed pistachios and a drizzle of honey.

Linguine with figs and pancetta: Sauté radicchio with prosciutto and diced figs. Add mixture to linguine, toss with feta cheese and chopped parsley. Season with salt and pepper to taste. Add olive oil if the pasta is dry.

Chicken with fig sauce: Puree sautéed figs using a food processor and adding water as needed to desired texture. Serve on top of grilled or roasted chicken sprinkled with finishing pepper and rosemary for garnish.


What else can you do with figs? We think the possibilities are endless. Tell us about your favorite recipe in the comments section