I cannot wait when August and September come around here in Southern California. The fig trees are in full bloom, just for a month or two. We have two trees in the backyard and we get buckets of figs nearly every day and eat a ton each day. The best ones are cracked because they are so plump- those are the sweetest.
Naturally, I want the best ways to eat and enjoy these honey jewels before they have to turn into jam. Enter fig with yogurt and a few in-season pomegranates.
It’s a simple breakfast and there’s nothing much to it once you have all the ingredients.
Just another reminder to eat in-season and garden as much as you can. There’s nothing like going into the garden, picking fruit and eating it. It’s a natural feeling we all intend to feel every once in a while.
Fig Yogurt for 1
- 1 container yogurt
- 1-2 fresh figs
- 1/4 fresh pomegranate
- 1/4 cup granola
- Sprinkle of cinnamon (optional)
- 1 teaspoon honey (optional)
- 1/2 teaspoon vanilla bean paste (optional)
Start with a a base of yogurt. Mix in vanilla bean paste into yogurt if desired. Spread yogurt out evenly. Then, top with quartered figs. Sprinkle on some of the pomegranate seeds diagonally. Top with granola, then honey and cinnamon.
