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.
Meet your go-to breakfast of the season. A light dusting of cinnamon adds just the right finish. Caramelize a pound or more and keep them in the fridge for pairing with oatmeal or cheese.
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 elegant entree is an inventive alternative to peanut butter and jelly.