Last week, I visited my friend Lina in Washington, D.C. Although her apartment is in the very busy Dupont Circle neighborhood, there are some beautiful plants and trees in the gardens near her building. Her favorite is in the patio adjacent to her entrance – a thriving fig tree. When I arrived, she showed me the plentiful harvest she had collected, over 2 pounds of fresh figs.

For those of you whose only acquaintance with figs is in the familiar childhood Newton cookie, eating a fresh fig is a unique experience. Figs have an unusual combination of taste and texture: smooth, supple skin with sweet, chewy flesh that has a slight crunch from the hundreds of tiny seeds. Since figs are so fragile and perishable, this is the best time of year to find them fresh.

Fig trees, with their easily recognizable lobed leaves, are known botanically as Ficus carica, a member of the mulberry family. Their fruits come in a range of colors, depending upon the variety. Black Mission has deep-purple skin and pink flesh, Kadota has green skin and maroon flesh, and Adriatic is tan-fleshed. The aptly named Brown Turkey is less desirable to some home gardeners due to its cultivation challenges.

Figs have been around for centuries, cultivated first in the area that is now Jordan and Egypt, then spreading into ancient Greece and Rome, and eventually across the Mediterranean region. Spanish missionaries brought the fig to Southern California in the 16th century, around the same time the plant made its way to England and China. Remains of fig trees have been found during archaeological excavations at sites dating to 5,000 BC.

Because of the fast-growing nature of fig trees and the value of their fruit, many food historians believe figs were among the first domesticated crops. From the earliest writings, figs were described as both a staple foodstuff and medicinally useful as a diuretic and laxative. Many religions feature the fig as representative of fertility and prosperity. According to legend, figs were the favorite fruit of Cleopatra, and the asp that ended her life was brought to her in a basket of figs. 

Fresh figs are only found in the market or grocery during the summer months, although they're available in dried form year-round. Look for those with a deep color and barely yielding flesh. Select specimens that are plump and tender without being mushy or marred with wrinkles and splits. There should be a slight bend where the stem joins the fruit and nothing shrunken or leaky. If they’re sold in a container, look at the underside to check for moldy or squashed fruit. 

Purchase figs only one or two days before you plan to eat them (or if you receive them as a gift, rinse and start nibbling). To store figs, arrange them in a single layer in a shallow container or on a towel-lined plate to prevent bruising. Alternatively, nestle them separately in the cups of a cardboard egg carton. Cover them so they won’t dry out (or attract fruit flies), and keep them in the refrigerator. 

The sweet taste of fresh figs makes them the perfect candidate to pair with savory foods such as salty aged cheeses; consider stuffing them with a dollop of blue cheese for a simple appetizer. Scatter sliced figs on your next green salad, especially baby arugula, for a sweet surprise. You can also add fresh figs to your favorite smoothie for a nutritional boost.

Since the outdoor temperatures were so high on my visit to Lina, we opted to stay inside and make fig jam. Because the figs were so fresh, their natural pectin eliminated the need to add anything beyond sugar and lemon to the saucepan. After an hour at a simmer, the simple jam was ready. For breakfast the next morning, we spread the jam on pita bread and topped it with briny Halloumi cheese. 

Fig Jam

2 lb fresh figs
1 C sugar
1/4 t lemon zest
2 T lemon juice

Rinse, drain and remove stems from figs. Cut into quarters and place in a saucepan. Stir in sugar, lemon zest and juice. Bring to a boil over medium heat, stirring often. Reduce heat to low and keep at a simmer, stirring occasionally until thickened, about one hour. Allow to cool and transfer to clean glass jars.

Goat Cheese & Fig Crostini

10 fresh figs
1 T Balsamic vinegar
1/2 t coarse ground pepper
12 thin slices of baguette 
1 T olive oil
4 oz goat cheese 
salt & pepper, to taste

Rinse the figs and pat dry; trim away stems and coarsely chop them. Place figs in a medium bowl and add vinegar, salt and pepper; toss to combine. Set aside for at least 15 minutes for the flavors to meld. Meanwhile, lightly toast the baguette slices and brush sparingly with olive oil. Spread each baguette slice with a thin layer of goat cheese. Top each slice with some of the marinated fig mixture. Sprinkle with salt and pepper, if desired.