Figs have always been known as the “fitness fruit” and rightfully so! A succulent, ripe fig is not only full of yummy flavor, but surpasses most other fruits in its fiber, mineral and nutrient content.

An ancient fruit, first cultivated in Egypt as long ago as 5,000 BC, the fig is also one of the oldest symbols for women’s sexuality probably because of its shape, texture, and seeds. The fig’s history in the United States began when missionary fathers in the 1700s planted them in California. The Black Mission variety takes it name from this history and is my favorite of all varieties. Distinguished by its black-purple skin and teardrop shape, the Mission variety is in markets for two weeks in June and again in late August through October.

Some Fig Facts

• Although considered a fruit, the fig is actually a flower. The blossom is inside the fruit, as fig trees have no blossoms on their branches. The seeds are the real fruit.
• Figs are the only fruit to ripen fully on the tree and must be picked ripe from the trees, since they do not ripen once picked.
• Figs are an excellent source of dietary fiber. In the fresh or dried form, three figs provide about 20 percent of the daily value. (The American Dietetic Association recommends a daily value of 25 to 30 grams.)
• High in antioxidants, figs are a good source of potassium, a mineral that’s important for controlling blood pressure. Three fresh figs provide about 10 percent of the daily value, and dried figs are even better, providing about 11 percent of the daily value.
• Most figs in your local market are from California, which still produces the country’s largest volume of both black and green figs.
• Fresh figs do not keep well, and will stay fresh for only 2 to 3 days refrigerated. Dried figs, however, will keep for months when stored in the refrigerator in an airtight container.

Friends tell me they don’t eat more figs because they’re not sure what to do with them. Their sweetness is a wonderful contrast to prosciutto, Serrano ham and other cured meats as well as blue, goat cheeses and many triple cream cheeses. Figs are excellent with duck, chicken, and pork. Among the most versatile of fruits, figs are happy company with wine—especially port—honey, and sweet spices such as cinnamon, cloves and ginger. And I particularly like to use lemon and orange in fig dishes.

For a recent large event, I designed an impressive cheese station with a bounty of luscious, perfectly ripe fresh figs. Cow Girl Creamery Humboldt Fog goat cheese and Mt. Tam (a washed rind, triple cream cheese) and Point Reyes Original Blue were the cheeses of choice displayed on fig leaves of course! Accompaniments included Marcona almonds, pistachio brittle, toasted walnuts, lavender honey and my freshly baked fig bread. Towering clusters of petite champagne grapes at various levels completed the visually exciting presentation!

Here are a number of quick ideas for additional ways to enjoy figs:

• Next time you roast a chicken, place dried figs and lemon wedges in the baking dish during the last 25 minutes.
• Add minced figs to your favorite black olive tapenade recipe to spread on crostini for a tasty appetizer.
• Fill prebaked tartlet shells with purchased fig preserves for a quick finger dessert. Top with crushed pistachios or a tiny drizzle of lavender honey.
• Dip dried whole figs in melted dark chocolate and experience a double whammy of health benefits!