Figs are one of the most ancient cultivated fruits, cherished for their intensely sweet flavor and unique texture. The interior is packed with tiny, crunchy seeds, while the flesh can range from deep, dark purple to a lighter amber-gold. The two most common varieties grown in California are the sweet, dark Mission and the amber, slightly nutty-flavored Calimyrna.

Central California, especially the San Joaquin Valley, is the primary growing region in the U.S. for figs. Figs are unique in that they do not continue to ripen once picked, so they must be harvested fully mature.

A ripe fig should be soft to the touch and slightly yielding, but not mushy. Look for a deep, rich color appropriate to the variety. Fresh figs are exquisite when eaten simply out of hand. They also pair exceptionally well with salty items like prosciutto and cheese, and their sweetness makes them ideal for jams, tarts, and baking.