After a quick visit in June, figs make a short comeback in August, so get busy grilling, baking, or simply eating them fresh.
By: Cheryl Slocum
July 07, 2015
1 of 6Photo: James Ransom
Ripe and Ready
Figs keep, refrigerated, for 3 to 4 days. Store in a single layer on a paper towel and lightly cover with plastic wrap, or place in an egg carton for extra protection. You can also freeze them for up to 6 months; they will be very soft when thawed (best for cooked or pureed uses). Here are some of the most common varieties.
When fully ripe, these yellow and green fruits have a prominent sweet berry flavor. They are just as great in desserts as in savory applications.
3 of 6Photo: James Ransom
Black Mission Figs
These are small and dense with tough purple-green skin and slightly sticky, dark pink flesh. They have a rich, jamlike flavor, pairing well with savory ingredients like salt, herbs, and spices. These figs also go well with cheese.
4 of 6Photo: James Ransom
Desert King Figs
Deep green skins reveal strawberry-hued, melt-in-your-mouth flesh that's very, but not overwhelmingly, sweet.
5 of 6Photo: James Ransom
Brown Turkey Figs
This variety has very tender, velvety brown skin that bruises easily. Sweet and juicy with notes of hazelnut in their mild flavor, they are delightful in salads and work well in desserts.
6 of 6Photo: James Ransom
This variety boasts pale yellow skin; pale pink, juicy flesh; and a delicate honeylike, nutty flavor. Grilling brings out their caramel notes and softens their texture.