Organizations across the state are giving away trees and shrubs Saturday in celebration of Arbor Day. At the 23rd Hawaiian Electric Arbor Day Tree Giveaway, select from among popular fruit trees such as Tahitian lime and calamansi, flowering shrubs such as ilima kula and hanging red hibiscus, and plants such as ohai alii and tiare.

You can also learn how to safely plant trees and where to plant shrubs to keep your home cool. Come early — the plants usually run out fast! Visit arbordayhawaii.org.

A total of 3,000 plants will be given away (one per family) at six Oahu sites: Waimea Valley, 59-864 Kamehameha Highway (9 a.m.); McKinley High/Community School for Adults, 634 Pensacola St. (7 a.m.); Hawaiian Electric Koolau Base Yard, 1387 Ulupii St., Kailua (7 a.m.); Urban Garden Center, 955 Kamehameha Highway, Pearl City (7 a.m.); Wahiawa Botanical Garden, 1396 California Ave. (9 a.m.); and the Hawaiian Electric Kahe Power Plant, 92-200 Farrington Highway (7 a.m.)

This week, try some recipes using fruit from trees that will be given away on Oahu.

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Kadota Figs With Mascarpone and Warm Spiced Honey

• 8 small (or 4 large) fresh, ripe kadota figs, stems trimmed, halved lengthwise
• 1/3 cup mascarpone, softened
• 1/3 cup honey
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground allspice
• 4 sprigs fresh mint
• 4 teaspoons chopped macadamia nuts

Arrange figs cut side up among four plates. Use the back of a teaspoon to gently create a small indentation in the center of the flesh. Add a dollop of mascarpone to center of each fig half; set plates aside.

Place honey and spices in a small heatproof bowl and set over a pan of simmering water on medium heat. Whisk to blend, until honey is liquefied and warm, 1 to 2 minutes. Drizzle over each fig; garnish with mint sprigs and nuts. Serve immediately. Serves 4.

Approximate nutritional information, per serving: 300 calories, 19 g fat, 10 g saturated fat, 45 mg cholesterol, 20 mg sodium, 34 g carbohydrate, 2 g fiber, 32 g sugar, 3 g protein

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Calamansi Sorbet

• 2 cups water, divided
• 1 cup sugar
• 2 teaspoons calamansi zest
• 1/2 cup freshly squeezed calamansi juice (from 10 to 12 fruit)

In a medium, nonreactive saucepan, mix 1/2 cup water and sugar. Add zest. Heat over medium, stirring frequently, until sugar is dissolved. Remove from heat and add remaining 1-1/2 cups water, then chill thoroughly.

Stir calamansi juice into the sugar syrup, then freeze in ice cream maker according to manufacturer’s instructions. Makes about 3 cups.

Approximate nutritional information per 1/2-cup serving: 140 calories; no fat, cholesterol or sodium; 35 g carbohydrate; no fiber; 34 g sugar; no protein

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Meyer Lemon Champagne Vinaigrette

• 1 clove garlic, finely chopped
• 2 tablespoons Dijon mustard
• 1/4 cup champagne vinegar (available at local grocery and specialty stores)
• 2 tablespoons fresh Meyer lemon juice
• 2 tablespoons honey
• 2 or 3 dashes hot sauce
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil

In bowl, whisk together all ingredients except oil. Slowly whisk in oil until dressing is emulsified, or combine all ingredients in a blender or a food processor and puree until smooth. Makes 3/4 cup.

Approximate nutritional information, per 2 tablespoons: 150 calories, 14 g fat, 2 g saturated fat, no cholesterol, 250 mg sodium, 6 g carbohydrate, no fiber, 4 g sugar, no protein

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Tri-Color Slaw With Tahitian Lime Dressing

• 1/2 head green cabbage, cored and finely shredded
• 1/2 head red cabbage, cored and finely shredded
• 1 pound carrots, peeled and shredded
• 1 large bunch cilantro or Chinese parsley, leaves roughly chopped
• Kosher salt and freshly ground pepper, to taste
• >> Dressing:
• 3 Tahitian limes, juiced (about 1/3 cup)
• 2/3 cup grapeseed oil
• 1 teaspoon sugar or to taste

In a very large bowl, toss together shredded cabbages, carrots and cilantro.

To make dressing: Whisk lime juice and oil together in bowl or measuring cup, then whisk in sugar.

Toss dressing with slaw; season generously with salt and pepper. Best served within a day or two, well chilled. Will remain crisp up to 3 days in refrigerator. Serves 8.

Approximate nutritional information, per serving (not including salt to taste): 230 calories, 18 g fat, 2 g saturated fat, no cholesterol, 75 mg sodium, 17 g carbohydrate, 5 g fiber, 9 g sugar, 3 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.