Korea's green figs or Muhwagwa species is a fruit known to be highly sought after, especially during the autumn season. The green fig is a banana species resistant to pests. Due to a thinner epidermis and smaller size than red figs, green figs usually require meticulous care to grow, meaning there aren't many places to produce them within Korea.
Its texture is sticky, has a higher sugar content, and goes longer in the sweet taste. The figs can be processed and made into products such as green figs, jams, vinegar, powder, and dried figs as snacks, juice, and energy bars!
If you happen to get a few extra Korean figs (Muhwagwa) on your hands, here are a few yummy ideas for you to prepare them!
Muhwagwa (Fig) Kimchi - Spicy Korean chile flakes and pungent garlic, ginger, and fish sauce may seem like an overpowering match for figs, but the fruit holds its own. Slightly under-ripe fruit works just as well as super-ripe specimens, although the latter will produce more syrup to coat the figs after chilling in the fridge for a day. Serve the kimchi on its own or as you would any type of kimchi as a side to steamed vegetables or fish with a bowl of warm white rice.
Muhwagwa & Pear Salad - Romaine lettuce, fresh figs, pear, pecans, cheese, and thinly sliced red onion are tossed with olive oil and balsamic vinegar to create this perfectly balanced salad with plenty of crunch for you to indulge on!
Sweet Muhwagwa Tart – Nothing is as sweet as a warm fig tart; so sweet and unique that it melts in your mouth. Utilizing only the freshest ingredients, combining figs with pecans and a drizzle of honey is truly a match made in heaven!
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