Fresh Figs have hit the market, and they are perfect this time of year. If you are not familiar with the fruit, don’t be shy. There is something wonderful waiting for you!

We currently have Black Mission Figs at Piedmont Grocery. When Black Mission Figs are blended with savory ingredients, such as salt, cocoa, and spices, they can produce a “meaty” flavor that has a smoky aroma and taste.

Black Mission figs have a tough peel, green giving way to deep purple, and often cracking near the stem upon ripeness to expose the pulp beneath. The edible seeds are numerous and generally hollow unless pollinated. Pollinated seeds provide the characteristic nutty taste of dried figs.

When selecting a Black Mission Fig, choose one that is deep purple in color. Fresh figs should be on the slightly firmer side and will ripen in a few days. If you would like to eat it immediately, select a fig that is slightly soft. Don’t be put off if the skin has just begun to crack—this is a sign of ripeness.

To store ripened figs, lay them on a plate covered with a paper towel, cover it with plastic, and refrigerate three to five days. Figs can also be frozen with excellent results; due to their high sugar content, figs will not freeze solidly. Just place figs in a sealed bag and freeze up to 6 months.

Some ideas for serving fresh figs
For an appetizer, whip blue cheese, and heavy cream, then pipe it into halved figs, top with toasted hazelnuts.
Sauté roasted beets and quartered figs in a drizzle of honey and a splash of balsamic vinegar, then toss with arugula and serve as a salad.
Top puff pastry dough with crumbled goat cheese, chopped or halved figs and sliced prosciutto, then bake into a tart.

Here are two fig recipes from our blog archives.
Prosciutto Wrapped Figs And Blue Cheese is one of my family’s favorite beach barbecue recipes. Try them, they’re so good!

This Stuffed Roast Pork Loin with Figs makes for a perfect dinner…as the weather gets cooler (eventually). It’s adapted from Thomas Keller’s Ad Hoc at Home.