Fresh late-summer figs make hounds dance with delight. New fig eaters should know that you don’t have to peel them: just “eat them whole when they’re really squishy—they’d feel rotten if they were any other fruit,” says blkery. “Push them to the limit, but not until they’re dry.” In particular, seek out the Adriatic variety of figs, advises blkery. “It’s a kind of green fig that tastes like raspberries, vanilla, and a bit of tobacco.” Turkish, Kadota, and Desert King are the least flavorful varieties, says blkery; Mission figs have stronger caramel and vanilla notes.

What do you do with those ripe beauties? “Figs are … one of those things that when they’re good, they’re great. Kind of like olive oil or great fish … they really stand alone,” says blkery. “That said, I like them with mascarpone for breakfast, and you can never go wrong with a salty cheese.”

lynnlato likes them sliced and served over a sweetened ricotta cheese with a drizzle of honey and a sprinkle of toasted almonds. Or “stuff them with some Gorgonzola, wrap in prosciutto, and pop under the broiler for a minute or two,” she says. And HillJ makes a savory cheesecake by substituting half the cream cheese for Manchego, making a crust from water crackers, and topping the whole thing with fig jam. Chowhounds report fainting from fig delight.

And you can find plenty more fig ideas here.

Board Link: Figs: No longer just for Newtons?

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