Of all the fruits, figs are one of the most perishable; once harvested, they last only about a week, and no more than a few days in your refrigerator. And as wonderful as dried figs are, fresh figs -- available from June to October -- are an even more intoxicating experience, which is why throughout history they've been the inspiration for poetry, songs, and paintings, heralded for their apparent aphrodisiac and fertility-boosting powers. 

Don't miss this opportunity to grab them in your produce section, but do so delicately. Plump and soft, they yield even under gentle pressure. Serve them with mascarpone cheese and honey, as shown here, or use them in one of the following recipes. 

Flavored with red wine and rosemary, figs make an elegant dessert for company. The fruit contains omega-3 fatty acids, which are associated with healthy heart and brain function, and lutein, which aids vision. Nutritionists recommend figs for helping to lower blood cholesterol and blood pressure.

This recipe comes courtesy of Dr. Andrew Weil. Choose soft and plump dried figs for this easy, healthy dessert. Very hard figs won't soften, even as they soak.

This elegant entree is an inventive alternative to peanut butter and jelly.

Nutty, high-fiber barley becomes even more compelling with the addition of sweet figs and chicken.

Sweet and delicious, figs make the perfect pairing for a thin slice of Prosciutto di Parma <br>-- which, by the way, is nitrate-free and low in saturated fat.

Poaching is a simple preparation that lets the fig flavor shine.

This chutney recipe uses Calimyrna figs, but the Black Mission variety can also be used.

Toasted hazelnuts and a bit of crumbled blue cheese, such as Roquefort or Gorgonzola, pack a large flavor punch.

Making your own granola allows you to customize it with whatever nuts, seeds, and dried fruit sound good to you. Dried figs add a natural sweetness to the mix, along with antioxidants and omega-3 fatty acids.