All About Figs

A sweet, honeyed taste and a soft (some might say squishy) texture make fresh figs worth seeking out. Unctuous fruit studded with discernible seeds are a far cry from the dried figs most people know. Yet that yielding texture makes them particularly sensitive to travel, since they split and spoil quickly when not handled with kid gloves, a fact that makes locally grown figs even more seductive.

Figs have two seasons. A quick, shorter season in early summer and a second, main crop that starts in late summer and runs through fall. Figs cannot withstand temperatures much below 20°F, and so are not available from local sources in much of the Midwest and northeastern U.S.

From Black Missions to Brown Turkeys - learn about different fig varieties with this Guide to Fig Varieties.

Figs are fragile. Rare is the fig shopper who finds perfect, unmarred fresh figs. Lucky for the rest of us, slightly wrinkled (but still plump) and even split figs (as long as they are not weeping or leaking), are what you want. A bit of bend at the stem and a slight weariness to the skin both indicate better ripeness and flavor that taunt, shiny skin an stems that look like they're still grasping for the tree.

Avoid figs that look shrunken, are oozing from their splits, have milky liquid around the stem, are super squishy, or have any sign of mold.

Not for long! Fresh figs wait for no one, so plan on eating them within a day or two of buying them. They keep best at room temperature with plenty of air circulating around them. They will keep a bit longer in the refrigerator, but chilling detracts a bit from their full flavor, so try to avoid it.

Tip: I keep mine on the counter in full view so I remember to use them quickly.

The heavily sweet taste of figs is a natural match with many savory foods. For specific ideas, see these 10 Quick Fig Recipes. Or, come up with your own winning combination by keeping these pairing ideas in mind:

• Nuts of all kinds
• Cured Meats like pancetta, bacon, and ham
• Aromatics such as garlic, olives, capers
• Warm spices like cinnamon, cloves, cardamom,nutmeg, and star anise
• Citrus in particular lemon and orange
• Full-Flavored Vinegars such as balsamic or sherry
• Rich Dairy Products like cream, marscapone, and creme fraiche
• Aged Cheese figs are famously delicious with blue cheeses, but their sweetness makes them work with any salty aged cheese
• Fortified Wines & Dark Spirits such as brandy, rum, port, and sherry