Fig Bourbon Spritzer

When the warm weather starts including a slight nip in the air, reach for a fig bourbon spritzer to warm you up from the inside out. This drink mixes bourbon, the fig shrub and fresh grapefruit juice to create a refreshing cocktail. Enjoy our perfect Blue Ribbon Orchard Choice or Sun-Maid California Fig cocktail while grilling up some meat and veggies at your next backyard barbecue.

Fig Shrub Bourbon Spritzer

Fig Bourbon Spritzer

Course Drinks
Servings 1 drink
Calories 140 kcal

Ingredients

  • 1 3/4 fluid ounces bourbon
  • 1/4 fluid ounces fresh grapefruit juice
  • 12 fluid ounces balsamic fig shrub
  • Soda water
  • Grapefruit peel, for garnish
  • Rosemary sprig, for garnish

Instructions

  1. Fill a highball glass ¾ of the way with ice cubes. Place bourbon, grapefruit juice, and fig shrub into a cocktail shaker with a handful of ice cubes. Shake for 10 seconds and strain into the glass. Top with soda water.

  2. To make the garnish, slice a round of grapefruit peel. Using a small sharp knife, score the center of the peel. Thread the rosemary sprig through the center cut. Add garnish to the top of the cocktail.

Recipe and photo by Brian Samuels

Balsamic Fig Shrub

Fig Balsamic Shrub

Shrubs, for those of you who aren’t familiar with them, are vinegar-based syrups.  They’re made by mashing fruit with sugar and then soaking the fruit in vinegar for a week.  The resulting vinegar shrub is a slightly acidic, sweet, and fruity liquid that can be added to a cocktail to give it a little zip. This fig shrub includes our Blue Ribbon Orchard Choice or Sun-Maid California Mission Dried Figs for a deep and earthy sweetness. Balsamic vinegar and California Figs are a perfect pair– we like them as a sauce spooned over spinach, or as a glaze drizzled on watermelon. This fruit shrub made with dried figs is great in cocktails (stay tuned!) and is a great mixer with sparkling water too.

Balsamic Fig Shrub

Course Drinks
Calories 25 kcal

Ingredients

  • 1 1/2 cups chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs
  • 1 cup white sugar
  • 3/4 cup balsamic vinegar
  • 1/4 cup apple cider vinegar

Instructions

  1. In a bowl, add the cut up figs. Sprinkle the sugar on top and then mix together until all the fruit is coated with sugar. Let sit for 1 hour at room temperature.

  2. Mash fruit with a wooden spoon. Once you have done so, let sit for another hour. Mash the fruit one last time. Cover the bowl with plastic wrap and let sit at room temperature for 24 hours.

  3. Add in the vinegars, stir, and let sit, covered, for one week, making sure to give it a good stir every day.

  4. After a week, strain any larger pieces from the mixture and save the balsamic fig shrub in a mason jar for up to 3 weeks.

Recipe and photo by Brian Samuels

Watermelon Pizza with Balsamic Fig Glaze

Get ready for your next favorite summer appetizer: watermelon pizza with balsamic fig glaze.

Is there anything more essential to summer than cool, crisp slices of watermelon? They’re juicy and just what you want to eat for a healthy dessert… but if you’ve ever tried a sprinkle of salt on watermelon, you know how it amplifies the sweet fruity flavor. We’ve got a fun way to bring a whole watermelon to the table differently as an appetizer: watermelon pizza! Top each slice with feta cheese crumbles, fresh oregano leaves (or use shredded fresh basil / mint leaves), and crunchy Maldon salt, but what makes these slices sizzle is the balsamic fig glaze made of Blue Ribbon Orchard Choice or Sun-Maid California Figs. You’ll find this glaze to be just about perfect for drizzling on a wheel of Brie, to serve on a cheese board, or even to drizzle on grilled meat.

Watermelon Pizza with Balsamic Fig Glaze

Course Appetizer
Servings 36 servings

Ingredients

  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Dried Mission Figs
  • 3/4 cup balsamic vinegar
  • 3 tablespoons sugar
  • 1 (10-pound) watermelon
  • 1 cup crumbled feta cheese, (3.5 ounces)
  • Oregano leaves
  • Maldon flaky sea salt

Instructions

  1. To make balsamic fig glaze: stem and mince the figs. Pour the vinegar into a small saucepan. Stir in the figs and sugar. Turn the heat onto medium high and cook for 6 minutes, stirring occasionally. Cool for 10 minutes.

  2. Slice the watermelon into six 1-inch rounds. Cut each watermelon round into six wedges.

  3. Drizzle the balsamic fig glaze over the slices and sprinkle on feta, oregano, and Maldon salt.

Recipe and photo by Annelies Zijderveld

California Fig Chocolate Ice Cream Cake

Make a chocolate ice cream cake for adults and kids alike with California Figs and chocolate fudge cake.

Do you remember how sweltering summers, you cooled off with ice cream cake as a kid? Our chocolate ice cream cake brings together chocolate fudge cake, topped with a vanilla no-churn ice cream swirled with jam made of Blue Ribbon Orchard Choice or Sun-Maid California Figs and the final layer of white chocolate. This is a cake for chocolate lovers and a fun dessert for summer celebrations!

California Fig Chocolate Ice Cream Cake

Course Dessert
Calories 960 kcal

Ingredients

Chocolate Fudge Cake

  • 8 ounces dark chocolate, chopped
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, cut into tablespoons
  • 3 large eggs
  • 2/3 cup all-purpose flour
  • 1/8 teaspoon fine sea salt
  • 1/3 cup chocolate chips

California Fig Jam

  • 1 (7-8 ounce) package Blue Ribbon Orchard Choice or Sun-Maid California Mission Dried Figs, stems removed
  • 1 cup water
  • 1/2 cup sugar
  • 1 tablespoon lemon juice

Vanilla Ice Cream

  • 3 cups heavy cream, cold
  • 1 (14-ounce) can sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • Fig jam
  • Chopped Blue Ribbon Orchard Choice or Sun-Maid California Dried Figs

White Chocolate Topping

  • 6 ounces white chocolate chips
  • 1/2 tablespoon coconut oil

Instructions

Make the chocolate Cake:

  1. Preheat oven to 350 degrees F. Butter and line 8-inch round cake pan with parchment paper. Set aside.

  2. Set up a double boiler (bain-marie) by filling a sauce pot with 1-inch of water. Bring to a gentle simmer. Place heat safe bowl over pot, making sure bowl does not touch water. Add chopped chocolate, sugar, and butter to bowl. Gently melt together, stirring often to ensure even melting. Once mixture is smooth, remove bowl from double boiler and allow to cool for 8 minutes.

  3. Add eggs, one at a time, to cooled chocolate mixture. Whisk until each egg is thoroughly incorporated.

  4. In a separate bowl, whisk together flour and salt. Add flour mixture and chocolate chips to cooled chocolate mixture. Fold to combine until there are no longer any dry streaks of flour.

  5. Transfer batter to prepared cake pan. Bake for 22-25 minutes until center of cake no longer jiggles. Allow to cool in pan for 5 minutes. Run a mini offset spatula or dull knife around the edges of cake pan to unmold. Allow to cool to room temperature on wire rack.

Make California Dried Fig Jam:

  1. Combine figs, water, and sugar in a heavy bottomed sauce pot. Bring mixture to a boil, allow to boil for 2-3 minutes, then reduce to a simmer. Simmer for 10 minutes until figs are soft and can be easily pierced with a fork. Remove from heat and let mixture cool for

  2. Transfer mixture and lemon juice to a food processor fitted with a blade attachment.

  3. Transfer jam to an airtight container and keep chilled in the fridge until ready to use. Jam will keep in the fridge for up to a week.

Make Vanilla Ice Cream and Assembly:

  1. Line the bottom and up the sides of a 9-inch round spring form pan with plastic wrap. Place a 9-inch cake board (or round cardboard base cut to fit) inside pan. Place cooled chocolate cake in the center of cake board. Set aside.

  2. Whip chilled heavy cream to soft peaks. Add in condensed milk and vanilla. Continue to whip to stiff peaks.

  3. Spoon one-half of the vanilla ice cream mixture into the prepared spring form pan, filling the empty space around chocolate cake to cover the cake entirely. Add one half of fig jam in dollops on top of ice cream. Use a knife, toothpick, or chopstick to swirl jam into ice cream. Sprinkle chopped figs on top.

  4. Add the rest of the vanilla ice cream followed by fig jam swirl and chopped figs, layering on top until spring form pan is full.

  5. Cover ice cream cake with plastic wrap. Freeze overnight.

  6. Unmold ice cream cake from spring form pan and remove all plastic wrap. Set aside.

  7. Make white chocolate topping: in a small bowl, combine white chocolate chips and coconut oil. Gently melt in the microwave at 10-second intervals at half power until smooth and melted. Stir after each interval.

  8. Pour and spread white chocolate mixture on the top of ice cream cake, allowing excess to drip off the sides of the cake. Work quickly to sprinkle additional chopped figs on top, as desired--white chocolate will harden immediately.

  9. Allow ice cream cake to sit at room temperature for 15-20 minutes before slicing and serving.

To Serve:

  1. Dip knife in warm water. Wipe off moisture and cut into ice cream cake. The heat from the knife should melt through the white chocolate creating a clean slice. It may take a little effort to cut through the chocolate cake.

  2. Store any leftover slices covered (preferably in an airtight container) in the freezer for up to one week.

Recipe and photo by Maryanne Cabrera

White Chocolate Fig Ice Cream

Making California Fig ice cream is as simple as using this white chocolate ice cream recipe by chocolate expert (and fig fan), Alice Medrich.

Summers are meant for ice cream. We love dark chocolate with mission figs, but have you ever tried white chocolate with golden figs? The idea of a rich chocolatey fig ice cream was too irresistible not to pursue, so we enlisted the expertise of Alice Medrich for a white chocolate ice cream recipe with spiced candied figs studding each spoonful. If you like the combination of white chocolate with California Figs, then this fig bar cookies recipe will easily win you over. Or, while you’re at it, we’ve got more Alice Medrich recipes including the best rugelach recipe and don’t miss how to make fig squares–this is a favorite Alice Medrich recipe of ours! But don’t take our word for it, pick up some Blue Ribbon Orchard Choice or Sun-Maid California dried figs to make something sweet.

White Chocolate Fig Ice Cream

Course Dessert
Servings 8 servings

Ingredients

For the Ice Cream Base

  • 3 large egg yolks
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • Scant 1/4 teaspoon salt (I use fine sea salt)
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3/4 teaspoon vanilla extract
  • 6 ounces (170 grams) white chocolate (not baking chips), coarsely chopped

For Spiced Figs

  • 1 cup (6 ounces) lightly packed, Sun-Maid California Calimyrna Dried Figs, stemmed, chopped into ¼ to ½-inch pieces
  • 3/4 cup water
  • 3 tablespoons honey
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 3/8 teaspoon ground cinnamon
  • 3/8 teaspoon ground cardamom
  • 1/8 teaspoon salt

EQUIPMENT

  • Fine mesh strainer
  • Instant-read thermometer
  • Ice cream machine

Instructions

Make the ice cream base:

  1. Set the strainer over a medium bowl near the stove for the finished ice cream base.

  2. In a 2-3 quart saucepan, whisk the egg yolks, sugar, honey, and salt until blended. Whisk in the milk and cream. Wash the whisk (with soap and water) and set it aside.

  3. Cook the mixture on medium heat (lowering the heat as the mixture approaches temperature), stirring constantly with a heatproof silicon spatula, sweeping the bottom, corners, and sides of the pan constantly to avoid scorching, until the mixture registers 178-180 F on an instant-read thermometer.

  4. Immediately scrape the mixture into the strainer set over the bowl. Stir in the vanilla. Set aside for 10 minutes to cool slightly.

  5. Put the white chocolate into a small bowl. Ladle about 1 cup of the warm ice cream base over the chocolate and leave it for a minute to soften the chocolate. Whisk until the chocolate is completely melted and the mixture is smooth. Scrape the chocolate mixture into the remaining ice cream base and whisk to blend. Set aside to cool. Cover and refrigerate several hours or overnight.

Make the spiced candied figs:

  1. While the base is cooling. Combine the figs, water, honey, sugar, lemon juice, cinnamon, cardamom, and salt in a medium saucepan. Bring the mixture to a simmer. Cover the pan, adjust the heat to maintain a simmer and cook for about 5 minutes. Uncover and continue simmering, stirring frequently at first and constantly at the end, until the liquid is completely reduced and the mixture resembles thick, sticky, chunky jam. Scrape into a bowl. Let cool and then refrigerate until needed.

Finish the white chocolate ice cream recipe:

  1. Freeze the ice cream according to the instruction on your machine. Scrape the finished ice cream into a container, alternating it with the figs. Fold the ice cream with figs together briefly. Cover the fig ice cream container and freeze until firm enough to scoop or until needed.

White Chocolate Ice Cream Recipe & Spiced Figs by Alice Medrich
Photo by Annelies Zijderveld

Chopped Israeli Salad with Figs

A chopped Israeli salad will be your new favorite kind of salad to eat during the summer and beyond. Dressed simply and tossed with a tumble of fresh herbs, we love how plump Blue Ribbon Orchard Choice California Mission Figs add a touch of sweetness to this salad with snappy flavors. The salad is a bit like a Greek salad but with fresh mint, oregano, and parsley. If you can get your hands on Greek block feta, cube it to make this Israeli salad with feta as you’ll get well-balanced bites of cheese, vegetables, figs and herbs. If you’re vegetarian, you can make this side dish a main dish by adding in drained and rinsed cannellini beans or chickpeas, or even try compressing tofu to serve on top. For omnivores, grill some kebabs or salmon to serve alongside for a meal that doesn’t require turning on the oven (and is great at picnics or potlucks).

Chopped Israeli Salad with Figs is one tasty summer salad tumbled with fresh herbs and mission figs.

Chopped Israeli Salad with Figs

Course Salad
Calories 250 kcal

Ingredients

  • Juice of 1 lemon (2 1/2 tablespoons)
  • 2 teaspoons white vinegar
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup olive oil
  • 3 diced Persian cucumbers (1 1/2 cups)
  • 1 1/2 cups cherry tomatoes, quartered
  • 1 (7 oz) bag Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs
  • 1 (5 oz) block feta cheese, diced (about 1 cup)
  • 1 scallion, thinly sliced
  • 2 sprigs mint leaves, finely chopped (2 tablespoons)
  • 1 sprig oregano leaves, finely chopped (1 tablespoon)
  • 20 sprigs Italian parsley leaves, finely chopped (6 tablespoons)

Instructions

  1. Whisk together the lemon juice, vinegar, salt and pepper in a bowl. Drip the olive oil in a thin stream into the vinegar, whisking the whole time until emulsified.

  2. Add the cucumbers, tomatoes, mission dried figs, feta, scallion, mint, oregano, and parsley into a large bowl. Gently toss in the dressing. Serve immediately.

Recipe and photo by Annelies Zijderveld

5 Ingredients for You to Dig into California Fig Recipes

At this time of year, our orchards are abuzz with activity because fresh figs are coming into season. If you’ve never had a fresh fig that’s sun-warmed right off the branch, you’re missing out! But, we don’t mean to tease because when you taste one of our dried California figs, you’re getting all the sun-drenched flavor in figs that dry on the branch and later make it into your home. You could always eat the figs as is—they make a great snack and they make a healthy dessert too, but why stop there? At Valley Fig Growers, we love figs and they’re part of our everyday. Heck, we even dream about them and if you love figs, you can relate. So, we take great pride in bringing you fig recipes to inspire your next meal with Blue Ribbon Orchard Choice or Sun-Maid California Figs. It doesn’t take much for figs to be the star in any dish, but we wanted to highlight some co-starring ingredients that naturally pair well with figs.

California Fig & Feta Salad with Lemon Vinaigrette is one of our favorite fig recipes.

Cheese

Blue cheese might be kind of funky on its own, but crumble it or slice it to serve with sweet, dark Mission figs and your mind will be blown. We love them as toppings on a Mediterranean pizza or probably the simplest way to bring these two together is in a blue cheese salad. In addition to blue cheese, we love the saltiness of feta and California figs together, especially in a salad dressed in lemon vinaigrette. Still, on the salad front, the tangy quality of baked goat cheese topping salad is well suited to the sweetness of figs.

Chopped Salad with Figs Bacon and Smoked Turkey is one of our favorite fig recipes for a main dish salad. The bacon and California dried figs make this salad extra special.

Salty Meats

If you believe bacon makes everything better, then you’ll love this chopped salad with chunks of dried California figs and crisp bacon bits or one of our favorite appetizers that is also easy to make, bacon-wrapped figs with a maple snakebite glaze. Thin sheets of prosciutto and figs are one of the most common pairings in Italy and beyond. We like crisping prosciutto to serve with fig spread on crostini or to serve as a light summer dish tossed with orzo, gorgonzola and figs.

Rice and Pasta Pilaf with Figs and Walnuts is one of our favorite side dish fig recipes with walnuts.

Nuts

Toasting nuts amplifies their flavor and adds a satisfying crunch to fig recipes. We’re partial to walnuts and like them tossed with figs in this pasta pilaf but you could also make a festive fig walnut tart for any celebration. Almonds also are a welcome addition whether folded into muffins studded with figs or a cauliflower with curry side dish. We also like macadamia nuts and figs in banana bread and pistachios with California figs on crostini.

Slow cooked whole carrots are one of our favorite side dish fig recipes to serve during the autumn.

Olives

Whether you opt for Kalamata olives, black, or green, you can find olives in fig recipes with a Mediterranean flair. You’ll like blitzing together an olive spread with figs and black olives for an easy appetizer or condiment on a sandwich. Make an easy side dish of whole carrots and top with a green olive fig relish for a different spin on eating your veggies. When it gets chilly outside, make a big pot of Mediterranean beef stew with figs, red wine, and olives for the ultimate comfort food.

Wheat Berry Salad is one of our favorite fig recipes to take to picnics.

Whole Grains

Whole grains are not just a great way to add a bit more fiber and nutrients into your diet, but also add a lot of texture and flavor. We love them in California fig recipes like this wheat berry salad or in a barley bow tie dish with figs, scented with lemon and thyme. The most popular of whole grains might possibly be steel-cut oats and they really shine when topped with honeyed figs.

What ingredient do you think is a natural with figs?

Tell us on Facebook. If you need even more fig recipes to inspire your next meal, follow us on Pinterest.

Mediavine Attendee Bake-Along Photo Contest

Official Rules & Regulations for any Valley Fig Growers Sponsored Photo Contest, exclusively for Mediavine Chicago Conference 2019 attendees

You are a valued consumer with Valley Fig Growers (@valleyfig). Please take a moment to read the terms and conditions of our current promotions and giveaways.

Official Rules for the July 1-31 2019 #VFGDessertBoard Valley Fig Growers Dessert Board Bake-Along Photo Contest

No Purchase Necessary. A Purchase Will Not Increase Your Chances of Winning.

  1. Eligibility: The Photo Contest is open only to legal residents of the United States who are at least eighteen (18) years old. Employees of Valley Fig Growers (“Sponsor”), as well as the immediate family (spouse, parents, siblings, and children) and household members of those employees, are not eligible to enter.
  2. Entry Period: The Photo Contest begins at 12:01 a.m. PST on July 01, 2019 and ends at 11:59 p.m. PST on July 31, 2019 (“Entry Period”). Entries submitted before or after the Entry Period will not be eligible. Sponsor’s computer is the official time-keeping device for the Photo Contest.
  3. How to Enter: You may enter on the following platform:
  4. Send an email requesting Blue Ribbon Orchard Choice or Sun-Maid California Figs be shipped to you for your recipe.  
  5. Select 1 of the 3 recipes to make and include on your Dessert Board: Figcolates, Lime Coconut Fig Bars, Figgy Chocolate Fudge Sauce.
  6. Post a photo of your styled Dessert Board featuring our California Figs and the selected recipe on Instagram, tagging @valleyfig and #VFigDessertBoard during 07/01-07/31.
  7. We will pick our favorite Dessert Board and contact the blogger through PM on Instagram. They will have 48 hours to reply and claim their prize, otherwise we will need to find a new winner.
  8. Once prize is confirmed with winner, we will announce our winner and coordinate travel arrangements with the winner.
  1. Sponsor’s Rights to Entries: By entering, you irrevocably grant Sponsor, its agents, licensees, and assigns the unconditional and perpetual (non-exclusive) right and permission to reproduce, encode, store, copy, transmit, publish, post, broadcast, display, publicly perform, adapt, modify, create derivative works of, exhibit, and otherwise use your entry as-is or as-edited (with or without using your name) in any media throughout the world for any purpose, without limitation, and without additional review, compensation, or approval from you or any other party.

  2. Winner Decision: On June 31st, 2019 Host will select one winner. The odds of being selected are based on merit. Sponsor will select their favorite Dessert Board and contact the potential winner by private message on Instagram. Potential winner has 48 hours to confirm their winnings, otherwise, a new winner will be selected. Once potential winner confirms winnings, they will be announced by email sent to entrants..
  3. Potential Winner Requirements: Except where prohibited, a potential winner may be required to complete and return a declaration of eligibility and liability/publicity release. If a potential winner fails to sign and return these documents within the required time period or, fails to correctly answer the skill-testing question, and time permits, an alternate potential winner may be selected in his/her place based on merit from all remaining entries received.
  4. Prize(s): The Winners will receive one (1) airplane ticket for the confirmed winner during dates established between winner and Sponsor. The prize also includes hotel for 2 nights, inclusion in the Seattle Food Blogger Fig Luncheon, 1 ticket to the America’s Test Kitchen Seattle Food + Wine Festival and $250 stipend. Winner is responsible for paying any applicable income taxes and any and all other costs and expenses not listed above. Any prize details not specified above will be determined by Sponsor, in its sole discretion. A prize may not be transferred prior to award and must be accepted as awarded. A winner may not request cash or a substitute prize; however, Sponsor reserves the right to substitute a prize with another prize of equal or greater value if the advertised prize is not available for any reason, as determined by Sponsor, in its sole discretion.
  5. General Conditions: In the event that the operation, security, or administration of the Photo Contest is impaired in any way, Sponsor may, in its sole discretion, either: (a) suspend the Photo Contest to address the impairment and then resume the Photo Contest; or (b) award the prizes based on merit and selection from among the eligible entries received up to the time of the impairment. Sponsor reserves the right, in its sole discretion, to disqualify and seek damages from any individual who tampers with the operation of the Photo Contest, violates these Official Rules, or acts in a disruptive or unsportsmanlike manner. Sponsor’s failure to enforce any term of these Official Rules shall not constitute a waiver of that provision. Proof of sending any communication to Sponsor by mail shall not be deemed proof of receipt of that communication. The Photo Contest is subject to federal, state, provincial, and local laws and regulations.
  6. Privacy and Publicity: Any information you submit as part of the Photo Contest will used in accordance with Sponsor’s Privacy Policy. Except where prohibited, participation in the Photo Contest constitutes your consent to Sponsor’s use of your name, likeness, voice, opinions, biographical information, and state of residence for promotional purposes in any media without further payment or consideration.
  7. Release and Limitations of Liability: By entering, you agree to release and hold harmless Sponsor, Facebook or Instagram and their respective parents, subsidiaries, affiliates, and advertising and Photo Contest agencies, and each of their respective officers, directors, employees, and agents (collectively, the “Released Parties”) from and against any claim or cause of action arising out of participation in the Photo Contest or receipt or use of any prize, including, but not limited to (a) unauthorized human intervention in the Photo Contest; (b) technical errors related to computers, servers, providers, or telephone or network lines; (c) any errors on the social media platforms that may prevent an individual from participating or receiving direct messages; (d) printing errors; (e) lost, late, postage-due, misdirected, or undeliverable mail; (f) errors in the administration of the Photo Contest or the processing of posts; or (g) injury or damage to persons or property. You further agree that in any cause of action, in no event shall the Released Parties be liable for attorneys’ fees or other legal costs. You waive the right to claim any damages whatsoever, including, but not limited to, punitive, consequential, direct, or indirect damages.
  8. Disputes: You agree that any and all disputes, claims and causes of action arising out of, or connected with, the Photo Contest or any prize awarded shall be resolved individually, without resort to any form of class action, and exclusively by the appropriate court located in California. All issues and questions concerning the construction, validity, interpretation, and enforceability of these Official Rules, your rights and obligations, or the rights and obligations of the Sponsor in connection with the Photo Contest, shall be governed by, and construed in accordance with, the laws of California, without giving effect to any choice of law or conflict of law rules (whether of California or any other jurisdiction), which would cause the application of the laws of any jurisdiction other than California.
  9. Winners: To request who has won the prize, send a self-addressed, stamped envelope to insert address. Requests must be received within thirty (30) days of the end of the Entry Period.
  10. Sponsor: The Photo Contest is sponsored by Valley Fig Growers. The Photo Contest is not sponsored by, endorsed by, administered by, or associated with Facebook or Instagram.

Contacting Valley Fig Growers

You can contact us using the information below or by email at info@valleyfig.com

Our postal address is:
Valley Fig Growers
2028 S. 3rd Street, Fresno, CA 93702

We can be reached by telephone at: 1-559-237-3893

#SummerSalads Terms + Conditions

Giveaway Terms & Conditions

Official Rules & Regulations for any Valley Fig Growers Sponsored Giveaways

You are a valued consumer with Valley Fig Growers (@valleyfig). Please take a moment to read the terms and conditions of our current promotions and giveaways.

Official Rules for the June 20-23, 2019 #SummerSalads Valley Fig Growers/VeggiesMadeEasy Instagram Giveaway

No Purchase Necessary. A Purchase Will Not Increase Your Chances of Winning.

  1. Eligibility: The Sweepstakes is open only to legal residents of the United States who are at least eighteen (18) years old. Employees of Valley Fig Growers or Mann Packing Co, Inc. (“Sponsor”), as well as the immediate family (spouse, parents, siblings, and children) and household members of those employees, are not eligible to enter.
  2. Entry Period: The Sweepstakes begins at 12:01 a.m. PST on June 20, 2019 and ends at 11:59 p.m. PST on June 23, 2019 (“Entry Period”). Entries submitted before or after the Entry Period will not be eligible. Sponsor’s computer is the official time-keeping device for the Sweepstakes.
  3. How to Enter: You may enter on the following platform:
    1. Instagram: 
      1. Follow @valleyfig
      2. Follow @veggiesmadeeasy
      3. Like the giveaway photo on Instagram + Tag 2 Friends
    2. Entrants must be following @valleyfig and @VeggiesMadeEasy to win, both at the time of entry and at the time of winner selection.
  4. Sponsor’s Rights to Entries: By entering, you irrevocably grant Sponsor, its agents, licensees, and assigns the unconditional and perpetual (non-exclusive) right and permission to reproduce, encode, store, copy, transmit, publish, post, broadcast, display, publicly perform, adapt, modify, create derivative works of, exhibit, and otherwise use your entry as-is or as-edited (with or without using your name) in any media throughout the world for any purpose, without limitation, and without additional review, compensation, or approval from you or any other party.
  5. Drawing: On June 23rd, 2019 Host will select one winner. The odds of being selected depend on the number of entries received. Within 2 business days of the drawing, Sponsor will attempt to notify potential winner by a comment, tag, or direct message on the social media platform the potential winner used to enter.
  6. Potential Winner Requirements: Except where prohibited, a potential winner may be required to complete and return a declaration of eligibility and liability/publicity release. If a potential winner fails to sign and return these documents within the required time period or, fails to correctly answer the skill-testing question, and time permits, an alternate potential winner may be selected in his/her place in a random drawing of all remaining entries received.
  7. Prize(s): The Winners will receive one (1) package of each Mann’s Veggie Slaw Blend, two (2) packages of Sun-Maid Mission Figs, two (2) packages of Sun-Maid Calimyrna Figs, one (1) reusable shopping bag, and one (1) magnetic shopping list. A winner is responsible for paying any applicable income taxes and any and all other costs and expenses not listed above. Any prize details not specified above will be determined by Sponsor, in its sole discretion. A prize may not be transferred prior to award and must be accepted as awarded. A winner may not request cash or a substitute prize; however, Sponsor reserves the right to substitute a prize with another prize of equal or greater value if the advertised prize is not available for any reason, as determined by Sponsor, in its sole discretion.
  8. General Conditions: In the event that the operation, security, or administration of the Sweepstakes is impaired in any way, Sponsor may, in its sole discretion, either: (a) suspend the Sweepstakes to address the impairment and then resume the Sweepstakes; or (b) award the prizes at random from among the eligible entries received up to the time of the impairment. Sponsor reserves the right, in its sole discretion, to disqualify and seek damages from any individual who tampers with the operation of the Sweepstakes, violates these Official Rules, or acts in a disruptive or unsportsmanlike manner. Sponsor’s failure to enforce any term of these Official Rules shall not constitute a waiver of that provision. Proof of sending any communication to Sponsor by mail shall not be deemed proof of receipt of that communication. The Sweepstakes is subject to federal, state, provincial, and local laws and regulations.
  9. Privacy and Publicity: Any information you submit as part of the Sweepstakes will used in accordance with Sponsor’s Privacy Policy. Except where prohibited, participation in the Sweepstakes constitutes your consent to Sponsor’s use of your name, likeness, voice, opinions, biographical information, and state of residence for promotional purposes in any media without further payment or consideration.
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Chicken Biryani Rice with Figs and Nuts

This chicken biryani rice is an aromatic, spice-filled, one pot rice and meat dish with a healthy-ish spin. It is light on the rice and heavy on the spices, nuts and Blue Ribbon Orchard Choice or Sun-Maid California Figs! Pair it with a raita or salad and enjoy it with family and friends on those special occasions.

When I make biryani, I like to decrease the amount of rice used – sometimes, I even use quinoa instead. I also increase the amount of chicken and veggies. And, in this recipe, I also added in a hefty dose of pecans and plump and juicy California Figs!

Chicken biryani rice is our kind of comfort food especially with plump mission figs.

5 from 1 vote
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Chicken Biryani Rice with Figs and Nuts

Course Main Course
Servings 4
Calories 580 kcal

Ingredients

Spiced Chicken

  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 1 pound chicken breast, cut into cubes
  • 3 cloves garlic, smashed and diced
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin

Biryani Rice

  • 1 cup white rice
  • 1 teaspoon chili powder (optional)
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  • 2 cups salted chicken broth
  • 2 carrots, peeled and diced
  • 1/2 cup frozen peas
  • 1 cup Sun-Maid or Blue RIbbon Orchard Choice California Figs
  • 1/4 cup pecans
  • Parsley, for garnish
  • Salt and pepper to taste

Instructions

  1. Add oil to a pan over medium heat and sauté the onion for 5 minutes.

  2. Then add in the chicken and sauté till chicken is lightly browned on one side. Flip chicken pieces over, add garlic and ginger and cook another 2 minutes.

  3. Meanwhile, in another pan, over low heat, roast the coriander and cumin for about a couple of minutes stirring frequently as you don’t want the spices to burn. They will change color and become a tad bit darker during the roasting process. Set aside.

  4. To the chicken, add the rice, the roasted coriander and cumin, chili powder (if using), turmeric, cloves, cardamom, and chicken broth and stir. Cover and let cook about 15 minutes.

  5. Uncover and add in the carrots, frozen peas, California Figs and pecans (no need to mix at this point) and let cook about another 5-7 minutes, or till rice is tender and liquid has been absorbed.

  6. Using a fork, fluff and mix the veggies, nuts and California Figs with the lower layers of spiced rice and chicken.

  7. Sprinkle some parsley, season with salt and pepper (if needed) and enjoy with a cold salad or raita.

Recipe and photo by Shashi Charles

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!