It Is Time To Fig Out

Combine raw figs with peppery arugula and Point Reyes Original Blue Cheese for a salad.

Alternatively, cut figs in half, then add goat cheese, olive oil, and a chiffonade of either basil or mint.

Preserve figs (and other fruits) using piloncillo (unrefined sugar).

Cook Black Mission figs with piloncillo, cinnamon, and orange peel.

Serve the cooked fig mixture over vanilla ice cream.

Utilize fig wood for fires when spit-roasting or grilling meats; note it burns quickly and hot without imparting fig flavor.

Roast figs and serve them with duck or quail.

Pound ripe figs into a red wine vinaigrette to create a salad dressing.

Use fig leaves as a flavor-enhancing cooking wrapper for cheese and fish, to impart a sultry, tropical taste of almonds and coconuts.

When purchasing, select firm figs if you plan to store them, as they ripen quickly.

For immediate consumption, choose softer figs.

Avoid figs that have been on grocery shelves for too long to prevent sweating and mold.

Dry excess ripe figs by placing them in a dry, sunny spot.

Alternatively, dry excess ripe figs in a dehydrator.

Store overripe Black Mission figs in the freezer for a sherbet-like consistency due to their high sugar content.