Gone are the days of shriveled, dried figs — at least for now. The plump, sweet orbs — actually flowers inverted into themselves — are now lusciously in-season, meaning they’re ready, willing and able to make your table’s acquaintance.
But there’s a catch with figs: Supple, soft and picked when ripe, the fruit is as fragile as a porcelain vase, and the journey home from the grocery store is enough to leave your little figs burst and bruised. Leaving them on the counter for a day or two also reveals the fruit’s intense perishability. The moral of the story: One must act fast when fleeting figs are involved.
With this looming expiration date in mind, FN Dish rounded up the ways to cook and bake figs into our favorite recipes. That way, they’ll disappear as they should.
When the alarm goes off, Food Network Magazine’s Nutty Fig Toasts are your only fighting chance of getting out of bed — yes, Monday too. The multigrain toast, ricotta cheese, roasted nuts and cushy fruit are steps above the cereal bowl.