This summer mojitos recipe combines the sweetness of figs with the classic flavors of the popular cocktail for a delicious excuse to sit back and enjoy the season, one slow sip at a time.

While figs are wonderful on their own, both fresh and dried, it’s always fun to diversify their uses. This recipe for a fresh fig mojito does just that – it takes a cocktail classic and introduces an even fresher, seasonally-apropos alternative.

Figs are a member of the mulberry family and grow on a Ficus tree. Their color and texture vary dramatically, depending on the environment in which they are grown. They are native to the Middle East and Asia and are highly prized for their appearance and health benefits across many cultures.

Figs are an excellent source of heart-healthy minerals potassium, magnesium, and calcium. With their fiber content, they help to improve the digestive system and overall regularity. Unlike most fruits, which lose nutrition when they are dried, figs are just as potent dried when fresh.

This mojitos recipe is so refreshing from the mint and lime, and with the addition of figs, it transforms into something beyond the ordinary — super chic and perfect for entertaining. If you are looking for a low-glycemic version of a mojito cocktail, try replacing the sugar with powdered stevia.

Fresh Fig Mojitos Recipe

makes one drink

Ingredients

1 1/2 fluid ounces white rum
1/2 lime, cut into 4-5 wedges
10 mint leaves
1 ripe fig, washed and cut
Cane sugar (can replace with 1 packet powdered stevia for low-glycemic index version)
½ cup club soda
1 cup ice cubes

Directions

Muddle the lime, fig, mint and sugar in the bottom of a glass cup until the juices and oils are released. Fill the cup nearly to the top with ice. Add the rum and top it off with club soda. Stir and serve with a straw and wedge of lime.

Image: Gudlyf

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The post Fresh Fig Mojitos Recipe: Sweet Summer Sippin’ appeared first on EcoSalon.

There they sit in their dusky purple or light green glory. So sweet, so soft, so decadent. Figs. Figs have two short seasons: July and late September”¦ so get them while you can.

They are special because they don’t travel well, don’t last long and their season is short, so I’m always tempted to buy them.

But, once I get them home, I tend to fall back on the same old variations of easy appetizers. Sometimes I’ll stuff them with blue cheese and top them with toasted nuts. Or maybe I’ll stuff them with goat or cream cheese and wrap them in prosciutto. Both are worthy, but not too exciting.

But figs are much more versatile than you might think. They are great with creamy sweet things like ice cream and yogurt for dessert, and the classic prosciutto pairing proves their worth in savory dishes.

Here are a few recipes from the web to get your fig creativity flowing.

The usual fig pairing suspect, prosciutto, makes an appearance here in this arugula salad with Parmesan and figs from Epicurious.

This article in Seattle PI offers a host of ideas, but the one I’m interested in is the Fettuccine with Lemon, Rosemary, and Fresh Figs.

And from Simply Recipes, we have a super simple Fig Galette for dessert. This would be wonderful garnished with a little crème fraîche.

Image: David Nikon vs. Canon

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