By Susan Russo of Food Blogga

Figs are food for the gods. These lovely tear-drop shaped fruit are singular in both appearance and flavor. From their characteristic perfumed fragrance to their fragile skin that is often split from ripeness, revealing droplets of golden honeyed nectar, fresh figs are a treat so luscious that time seems to slow while eating them.

Part of figs’ allure is that they have a heart-breakingly short season (typically from August-October). Though the vast majority of U.S. figs are produced in California because of its Mediterranean climate, they can be found in most supermarkets across the country. Fresh figs are distinct from dried figs, so here are some tips for selecting and storing fresh figs:

* Look for richly colored, plump, unblemished fruits with the stems intact. The skins often have a powdery finish, which is normal. They should be tender to the touch, but not squishy. Fully ripe figs often ooze a clear, syrupy substance which is a good indicator of its sweetness.

*If you’re not too embarrassed, then take a good whiff. Ripe fresh figs usually emit a delicate, sweet aroma.

*Since figs do not ripen once they’re picked, it’s best to eat them as soon as possible. Otherwise, place unwashed figs in an air-tight container and cover with a piece of paper towel; they should last 1-2 days.

*Bring figs to room temperature prior to eating, which will enhance their flavor. Wash them gently, remove the stem, and enjoy.

Now that you know what to look for, you need some inspiring recipes to try, and there are plenty of them around the blogosphere.

Like vine-ripened, succulent strawberries, figs’ sweetness is enhanced when paired with contrasting flavors such as salty prosciutto, bitter arugula, or tangy balsamic vinegar. An ideal pairing is sweet figs with salty cheese. Peter demonstrates figs’ allure in his chic Baked Figs with Mozzarella. Figs and cheese only get better when served atop crisp toast, as Katy well shows in her simple-to-make yet elegant Fig Canapes with Gorgonzola. Bruschetta-lovers will appreciate this boldly flavored Fresh Fig, Arugula, and Mascarpone Bruschetta.

You could also graduate from toast to pizza. Usher in the fall season with Fresh Fig and Fennel Pizza that is made with sauteed fennel bulb and figs, pungent blue cheese, and crunchy toasted walnuts. Or make Jeanne’s classy Brie, Fig, and Prosciutto Pizza, that boasts an enticing medley of textures and flavors.

Julie proves that opposites attract: she pairs tangy balsamic vinegar with sweet figs to create a rich, savory sauce for her Feta Stuffed Chicken Breast with Fig Sauce. Chris also appreciates the pairing of figs and chicken with her unique Cheesy Figgy Chicken Pockets. If pork is more to your liking, then try Laurie’s hearty Mediterranean Sausage and Lentils with Spiced Figs. You could also make a meat of your choice and top it with Half Baked’s wonderfully aromatic Fresh Fig Chutney made from cloves, ginger, brown sugar, and cinnamon.

When it comes to desserts, figs take the cake, literally, in Chris’s amazingly moist, sweet Upside Down Fresh Fig Cake. Figs can also flash a European flair, in the classic French clafouti. Veronica made hers by pairing crisp seasonal grapes and tender figs in her lovely Fig and Concorde Grape Clafouti. Speaking of classic French sweets, Helen’s Fig Almond Tartelettes are filled with a decadent mixture of fresh figs, brandy, and apricot marmalade.

Dessert First’s chic Vanilla Bean Fig Cupcakes with Orange Blossom Honey Frosting may sound kid-friendly because they’re cupcakes, but I assure you, these beauties are meant for a discerning palate. And though Allen’s charmingly pink sorbet will no doubt attract little ones, save it for an adults-only night. This Fresh Fig and Port Sorbet is too luxurious not to truly savor.

So feel like a god for the day by indulging in some seasonal fresh figs. Then try you hand hand at any of these sweet or savory offerings. The experience may just be divine.

You can find more fig recipes fit for the gods on the FoodieView Recipe Search Engine

Susan Russo lives in Southern California where she is addicted to local farmers’ markets. She publishes stories, recipes and photos on her cooking blog, Food Blogga, and is a regular contributor to NPR’s Kitchen Window.

This entry was posted on Monday, September 15th, 2008 at 1:23 pm and is filed under Recipe Roundup. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.