When: The first crop of these sweet, soft fruits appear in the spring (they develop on the previous year's shoots). The best figs, though, grow on the current year's shoots and are ready to eat in late summer.
Why: Used for millennia in ancient Mediterranean and Middle Eastern cultures, figs are an excellent source of dietary fiber (almost 2 grams each). They're also a good source of calcium and potassium.
How: Figs make a lovely addition to a cheese platter. You can also thread the fruits onto rosemary branches and grill them, or use them to make a sauce for salmon.
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