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Karly Cox

Figs are an ancient fruit that has been enjoyed for thousands of years. They were particularly popular among the ancient Romans.
They have a sweet, honeyed flavour, slightly fudgy flesh and are full of crunchy seeds. Whether fresh or dried, they make great desserts, but are also an excellent addition to many savoury dishes.
Crostini 
The Italian word crostini means 'little toasts'. They're a popular Italian nibble, usually topped with cheese or meat. This recipe, though, has a Middle Eastern flavour - fusion food at its finest.
Ingredients 
1/2 pack dried figs, stems trimmed, quartered
1 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp ground cinnamon
1 clove garlic, minced
1 tsp harissa (Tunisian chili paste), chili powder or flakes (optional)
zest 1 lemon
olive oil
To serve
Sliced baguette or ciabatta, toasted
Fresh basil or coriander, sliced cheeses, olives, sliced fresh or sun-dried tomatoes, ham, or any other addition you feel like
Method
1 Place the figs in a saucepan with half a cup of water. Bring to the boil. Lower heat, and cook figs gently until nearly all the liquid has been absorbed. Cool slightly.
2 If you have a food processor: add the figs to the remaining ingredients, apart from the olive oil, in the bowl of the food processor. Process until you have a chunky paste. Add 1 tbsp olive, and pulse briefly. Repeat if you want a runnier spread.
3 If you don't have a food processor: when the figs are cool enough to handle, chop them roughly, then tip them, and any juices, into a bowl with the remaining ingredients apart from the olive oil. Stir vigorously, then add 1 tbsp olive oil. Mix. Add more olive oil if you want a runnier spread.
4 Serve the fig spread in a bowl, and let people top their toasts themselves and add whatever combination of toppings they wish to.
Figgy salad
An easy, super-healthy summer lunch that looks as if it is much harder to prepare than it really is! Serve with crusty bread, and a smile on your face.
Ingredients
3 tbsp olive oil
Juice of 1 lemon
1-2 tsp balsamic vinegar, or to taste
Salt and pepper to taste
1-2 ripe figs per person, stems trimmed, quartered
1 bag of ready-to-eat salad leaves
2 sun-dried tomatoes per person, roughly chopped
1/2 red onion, thinly sliced
1 can cannellini beans or chick peas, drained and rinsed
1 pack feta, crumbled, or 1 ball mozzarella, pulled into small pieces
1-2 slices parma ham or grilled bacon, torn up
Handful of pine nuts or walnuts (optional)
Method
1 Put the first four ingredients in a screw-top jar and screw on the lid firmly. Set aside.
2 Place the remaining ingredients, apart from the nuts, in a large bowl and mix gently, preferably with your hands.
3 Shake the jar of dressing vigorously to mix, then drizzle over the salad. Give one more stir, then sprinkle the nuts on top, and dig in.
Fruity facts
The fig is one of the oldest plants to have been cultivated by humans. They were farmed even before wheat and barley.
Lots of religions refer to the fig: it features in The Bible and the Koran, and Buddha achieved enlightenment and Hindu monks meditate under the bodhi tree, a species of fig tree.
The early Olympic athletes ate figs for energy during training, and the winners were crowned with wreaths of fig leaves. 
Fig trees have no blossoms - the flower is actually inside the fruit!
Figs are low in calories, and high in fibre, antioxidants, calcium, potassium, iron, and vitamins A, C, E, K and the B-group.



Fruit fuelled early Olympic athletes