Succulent and sweet, fresh California figs are plentiful in the summer just like many other fruits.

Bite-size – nothing is as delicious for out-of-hand eating or has the robust flavors of Black Mission and Brown Turkey figs or the sweet nuttiness of the Calimyrna or the delicate sweetness of the Kadota.

Fresh figs are so delicious, no cooking is necessary Just enjoy their naturally sweet goodness by itself, pair with your favorite cheeses, drizzle with a delicious dipping sauce, or simply add balance to your savory salsas and chutneys.

For a late summer salad, arrange a good amount of arugula on a large platter and layer melon slices and fig halves or quarters on top. Then, sprinkle toasted pine nuts over all and drizzle with a vinaigrette made by whisking 2 tablespoons fresh orange juice with 1-1/2 teaspoons champagne or white wine vinegar, 1/4 teaspoon salt and 3 tablespoons extra virgin olive oil.

Make an attractive appetizer platter arranged with prosciutto slices folded like napkins or rosettes, halved figs, clusters of raspberries, and lime wedges. Sprinkle with lime juice and basil chiffonade and dust with freshly ground black pepper. Serve with crostini or other good crusty bread and wine.

Simmer 12 Fresh California Figs, peeled if you like, in 3/4 cup sugar dissolved in 1-1/4 cups water for 10 minutes and serve with cream to make 4 people very happy at breakfast time.

California Fresh Figs are so delicious, they can be integrated into almost every course for family meals or used to add flare and elegance to any party or guest meal, too. They not only add taste and excitement to almost every course of a meal, but they can come to the table at breakfast, lunch, dinner, and in between times, too.