Growing up, the only encounters I had with figs were the dried and processed versions in the Fig Newton’s my grandpa would try to pass off as “cookies”. Then, despite the misgivings inspired by how gross I thought they were, I finally tried them fresh and unadulterated when I was visiting family in New Zealand. They ripened on the tree in the yard and were like precious jewels that magically appeared on the kitchen counter every so often. That’s where I fell in love with these fruits- warm, squishy and incredibly sweet- almost too decadently sweet to pass as fruits. Now, whenever I have them I’m taken back to lounging by the pool with the soft breeze coming in from the ocean and the sun warming my skin amid the laughter of loved ones. 
Figs are a bit harder to find here in the Pacific Northwest and these ones (Black Mission variety) came all the way from South Africa! The only thing about them that could possibly be a deterrent is the texture, it is a little weird in the way that exotic fruits can be but blending them in a smoothie delivers the flavour but dissolves the texture. They taste kind like a mixture of peaches and strawberries and have an almost vanilla-like depth to them.
Since fresh figs are very delicate it is best to use them as soon as possible, within a day or two, and they should have a deep, even colour and be soft and tender but not mushy. Nutritionally, they have a good amount of fiber and antioxidants along with a wide range of vitamins and minerals.
- 1 cup figs, halved (around 5)
- 1 cup water (or almond milk)
- 2 tablespoons natural peanut butter (or almond butter)
- 2 medjool dates, pitted
- 1 banana (frozen without peel for extra creamy smoothie if available)
- Blend until smooth (decrease amount of water for more creamy and increase for less creamy).
