As the summer winds down, one of the most anticipated crops begins to appear in farmers' markets and grocery stores: figs. With a season that is fleeting, food enthusiasts must act quickly to savor their delicious, caramel-like taste at its peak. The sweetness of figs is a key element in their culinary usage. This richness can be highlighted in scrumptious desserts such as fig-infused chocolate cake, a delightful fig and honey tart, and the classic fig clafoutis. Alternatively, they can be paired with contrasting flavors like salt, acidity, and spice for a captivating taste experience.

These versatile fruits shine in savory dishes like enriching salads and hearty stews, or pickled to add a sweet touch to cheese boards or appetizers. Fig and prosciutto pairings work seamlessly, with the saltiness of the meat contrasting perfectly against the sweetness of the fruit. Simply slice fresh figs in half and adorn them with thinly sliced prosciutto. For a unique culinary touch, scatter halved or quartered figs atop pizzas, pastries, or toasts prior to baking. Grilled figs offer a smoky delight; skewer halved figs and place them cut side down on the grill, cooking until slightly softened. Baking figs topped with goat cheese until warm is yet another exquisite way to savor this seasonal delight.

Looking beyond their culinary uses, the sheer diversity of figs is astounding. There are hundreds of fig varieties available globally, each with unique skin characteristics, pulp texture, and overall flavor profile dictated by the unique region and terroir where they grow. Notably, there are four that stand out.

Mission figs, one of the most widely known varieties, originate from the Balearic Islands off Spain's coast. Their rich purple-black skin envelopes a subtly sweet flavor that hints at tastes of strawberry and melon.

Distinctly striped green figs, also known as Panache figs, are harvested later in the season to maximize their sugar content, making them perfect for creating fig jams or preserves.

Personifying dessert-like sweetness, the wonderfully named Brown Turkey figs, originally bred in France, possess a purple-and-yellow skin and a flavor reminiscent of baking spices.

Finally, the green-skinned figs, a relatively new variety developed in California, are known for their light pink interiors and flavor profile that mirrors apricots and Riesling.