They are so delicious and yet I often don’t know what to do with them or how to pick em, so here goes..
Figs are soft, not super squishy, with intact stems and no bruises, please. The most common variety is the jammy, dark purple Black Mission, although there is also the sweet Kadota, the milder Brown Turkey; and a juicy variety called Calmyrna.
Keep figs in a single layer cover, covered with a damp paper towel, for 3 days at room temperature or up to 5 days in the refrigerator. Rinse right before eating.
Whisk together 1/4 cup olive oil, 3 tablespoons red wine vinegar, and salt and pepper. Add 1 torn small head or romaine, 1/2 pound of fresh figs (halved or quartered), 1 thinly sliced small head fennel, 3 ounces torn prosciutto, and 1 ½ ounces shaved Parmesan and toss.
Breakfast: Toss halved figs with honey and cinnamon. Let sit, stirring occasionally, until juicy. Serve over yogurt, pancakes or french toast.
Lunch: Stack a fried egg, sliced avocado, spinach, a sliced fig, and swiss cheese on an English muffin, Benedict style.
Dinner: Bake pizza dough and top with quartered figs, goat cheese, rosemary, pepper and arugula. Heat until warm.
Snack on figs anytime (skin and all)!