How to select for best flavor:

The best way to judge the ripeness of figs is from their softness and the richness of their scent. Figs that have shriveled slightly from the sun can be extra good. Avoid bruised fruit, which will decay quickly, and excessively overripe fruit, which will have a slightly sour scent caused by fermentation. The color will vary from deep purple, almost black in the Mission variety; to light green (Adriatic); to yellowish-green, possibly with a purplish blush (Calmyrna).

Peak of the season:

Figs are usually available dried, so they are available all year round. Fresh figs are available from June through October, with the largest selection late in August. Fresh figs are usually fairly high-priced, but they are quite a treat.

Nutritional value:

Figs, especially dried figs, are a nutritional heavyweight. They are a great source of protein, calcium, phosphorus, iron, potassium and vitamin B complex, as well as dietary fiber. Their fiber content is so high that they have been used as a natural laxative for centuries. Ten dried figs provide about 450 calories, 2 grams of fat and 21 mgs. of sodium.

General information:

Most people in the United States know only the dried fig, which is good, but supplies very little of the pleasure associated with eating fresh figs. Either way, they are a natural and effective cure for constipation. In the proper climate, a fig tree supplies wonderful shade, plenty of birds, an aroma that cannot be beat and (when the fruit is ripe) the best breakfast there is.