Figs have been grown in warm climates for centuries. They were enjoyed by the ancient Egyptians, Romans and Greeks. Spanish monks brought figs to California in the early eighteenth century when they were building missions. The fig is a small fruit with an edible skin, soft flesh and many tiny edible seeds. When ripe, the fig is among the sweetest of fruits. In the United States the majority of figs are grown in California.

• Fresh figs may be eaten whole as a snack or sliced and served with a squeeze of lemon or lime juice. They may be served with milk or cream for breakfast or dessert.
• Figs are often poached or baked.
• Dried figs can be used like any other dried fruit. Chop and add them to cookies, cakes and chutney.

There are hundreds of varieties of figs. The most common varieties in the United States are the Black Mission with purplish-black skin and pink flesh, available fresh and dried; the Calimyrna, the variety most commonly dried, seldom available fresh; and the Kadota, with yellow-green skin and pinkish-purple flesh, available most often canned.

Fresh figs are picked when just turning ripe and sold immediately. Figs that are to be dried are allowed to fully ripen on the tree until all the sugar has developed. Partially dried when they are harvested, they are then further dried in the sun or by commercial means.

Fresh figs are available June until October. Dried and canned figs are available all year.

Fresh figs should be plump, bright in color and slightly firm to the touch. Avoid ones that are bruised or splitting. Handle with care as their delicate skin bruises easily.

1 pound fresh figs = 8 large or 14 small; 2-1/2 cups chopped.

8 ounces dried figs = 20 to 24; 1 to 1-1/4 cups chopped.

Fresh figs are extremely perishable and should be used soon after purchase. Store them unwashed in the refrigerator for two or three days. Dried figs stored in an airtight container will keep up to one year.

Trim off the hard portion of the stem end of a fresh fig with a sharp knife. Wash them under cold running water. The skin may be peeled, if desired. The most common way to cook fresh figs is to poach them in water, fruit juice or a light sugar syrup.