Fresh, ripe figs are luscious and delicate. Their flavors are varied and nuanced, depending on the type of fig. For instance, small Black Mission figs are dark, sweet, and jammy, with tiny seeds that lend a slightly grainy texture. Plump, soft Calimyrna figs are large and golden-green, with a mildly sweet, nutty, and vegetal flavor. Brown Turkey figs strike a middle ground. Streaked in purples and yellow with a soft pink interior, their flavor is mild and honeyed, which makes them compatible with both sweet and savory dishes.
It’s easy to eat ripe figs as they are, straight up from the market. However, if you are lucky to have an abundance, try adding them to salads, layering them into sandwiches, or perching them on top of pizzas and bruschetta. This salad is a tumble of arugula and farro, studded with figs. Crumbled goat cheese and pistachios lend extra heft and protein, allowing you to call this a light meal.
