Valley Fig Growers

California Fig and Banana Smoothie

Whole milk and low-fat yogurt both worked well to round out the smoothie, but nonfat yogurt produced a “gritty” texture.

Serves 3 to 4


1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and halved

1/2 cup water

medium very ripe bananas, roughly chopped (about 2 1/2 cups) and frozen for at least 2 hours 

1 1/2 cups plain yogurt 

1/2 cup apple juice 


  1. Place figs and water in bowl and wrap tightly with plastic wrap. Microwave until water begins to boil, about 1 minute. Let stand until figs are soft, about 5 minutes. Drain and let figs cool to room temperature, about 5 minutes.
  2. Place figs, bananas, yogurt, and apple juice in blender and process until smooth, about 1 to 3 minutes. 

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Photography by Annelies Zijderveld

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!

Nutrition Information

amount per serving

  • Calories 332
  • % Calories from Fat 5%
  • Fat 2
  • Cholesterol 6
  • Protein 8
  • Carbohydrates 74
  • Fiber 10
  • Iron 2
  • Sodium 66
  • Calcium 249
  • Potassium 1012