I recently had the pleasure of enjoying an appetizer flatbread embellished with goat cheese, caramelized onions and figs—an unusual and stunning combination of flavors that preceded a fall harvest luncheon. It reminded me that some varieties of the sweet, delicate fig are still in season, though perhaps not as easy to find as they were a month ago. And while many fig lovers are content to simply pop the fragrant, ripe fruit in their mouths, straight from the tree, it can also be enjoyed in a myriad of ways. These lovely fruits (which, by the way, are a great source of dietary fiber, potassium, calcium and magnesium, as well as vitamins A, E and K) can be wrapped in prosciutto and grilled; added to salads and melted cheese sandwiches; combined with other fruits in pretty dessert tarts; incorporated into meat stews; transformed into sauces, jams and chutneys; and used to enliven rice dishes, casseroles and ice cream. The sky’s the limit with ripe, soft figs, so make sure to get some from your local grocery store or farmers’ market while they’re still available. For more information about figs, check out the California Figs website.
