Figs

With delicate skin, floral sweetness, and luscious texture, fresh figs are worlds away from dried. Varieties include purple-black Mission and pale-green Calimyrna.

Nutrition:  Figs are a souce of fibre, potassium, calcium and iron

In Season:  Fresh figs appear from June to early fall.

What to Look For:  Figs soften if left at room temperature, but they will not sweeten, so seek out ripe ones; they'll feel plump, tender, and heavy for their size, and smell like honey at the stem. Any sign of a stickiness indicates overripeness.

How to Store:  Ripe figs are perishable and easily bruised. Cover and refrigerate in a single layer for up to two days.

Did you know?  Puréed figs make an excellent substitute for fat (like butter or oil) in baked goods. Simply purée 1 cup (250 mL) of dried figs with 1/4 cup (50 mL) of water, then replace half of the fat called for in the recipe with an equal amount of the fig mixture.