OFF THE SHELF
Fragile figs provide sweet and nutritious flavor

Washington Post

The black Mission fig has a brilliant red interior and a rather robust flavor. Advertiser library photo

Fresh figs migrated from western Asia to the Medi-terranean thousands of years ago and are typically available in the United States between August and September. The remainder of the year they are available in their dried form.

The average fig contains 60 sweet calories and relatively high amounts of potassium, calcium, iron and fiber.

Here's a trivia bit: Those crunchy "seeds" within the fig constitute the fruit. The fig is a flower that has turned itself inside out.

Of the more than 150 fig varieties — ranging from white to pale green, brown to near black — only a few are routinely available in markets, black Mission and Calimyrna being the most common. The Calimyrna is the closest thing to the ancient fig; it's pale green on the outside, paler amber within and slightly sweet and nutty. The black Mission fig originated from the Spanish black fig that migrated to San Diego with the Franciscans. It has a striking dark magenta exterior, a brilliant red interior and a rather robust flavor.

Figs should be plump and full, soft but not mushy and slightly wrinkled if at all.

Figs are exceedingly fragile and pass their prime within a couple of days of purchase. If you must store them, place the figs on a paper towel and refrigerate for up to two days. Firm figs will soften somewhat if left at room temperature but they will not sweeten appreciably.

Though a delight when nibbled raw, figs also take well to a bit of heat. Technically they can be peeled, though that is tedious and unnecessary. Raw figs are commonly eaten alongside a plate of cheeses, smoked or cured meats or nuts. They also bear an affinity for anything sweet, honey in particular. A swipe in honey or melted chocolate and a chaser of salted almonds or pistachios makes a swell last course. So does a fig topped with a dollop of sweetened mascarpone or cream cheese.