Hawaii Tropical Fruit Growers
Recipes Using Figs

Fig Gaugee and Wonton
by Ken Love

6 ripe brown turkey figs
4 ounce crumbled feta cheese
1 tbsp finely chopped garlic
Fresh ground pepper
1 package of wonton wrappers

Wash and cut off stem end of figs. Put figs, cheese and garlic into food processor or blender and pulse slowly.
Texture should be slightly lumpy and not liquid. Season with a pinch of fresh ground pepper.
Spread about 1 teaspoon of the mixture onto a wonton and fold to desired shape. Dampen edges of the wonton so it sticks together. Deep fry wontons until golden brown.
Makes about 50 pieces. You can also add finely chopped fresh spinach and cooked rice or orzo pasta to the mixture if desired.
You can also steam the wontons or form them into shumai.
Serve with sweet and sour dipping sauce or spicy chili sauce.

Hawaiian Fig and Tropical Apricot Whip
by Jean W. Hull, CCE

Serves 15 small soufflé dish portions

Mise en Place: Preheat oven to 350 degrees. Prepare hot water bath. Butter and dust soufflé dish.

2 cups fig puree
16 ounces egg whites
1/2 tsp salt
1/2 cup sugar
1 cup nutmeats, chopped
1 tbsp lemon rind


1. Finely mince figs and process to make a puree.
2. Whip egg whites on high speed with wire whip attachment. When frothy, sprinkle in salt and continue whipping until stiff, but not dry. Begin sprinkling sugar over egg whites when they form soft peaks.
3. Mix fig puree with lemon rind. Fold fig mixture into egg whites and
4. Place in buttered soufflé dish which has been dusted with sugar. Place the soufflé in a pan of hot water one inch under rim of edge of soufflé dish.
5. Bake 30-35 minutes at 350 degrees, until firm.
6. Serve with a tropical apricot cream sauce.

For the tropical apricot cream sauce:

Puree 2 cups tropical apricots with 1 cup whipping cream and 1 cup sugar in blender. Pour puree mixture into a heavy skillet and cook for several minutes, stirring. Cool and reserve for drizzling on Hawaiian Fig and Tropical Apricot Whip.