Instructions: Figs are highly perishable, so get your moneys worth. Buy fruit that is heavy, smells fresh (not musty) and is soft to the touch. Use figs promptly; theyll keep, refrigerated, for only a day or 2. Rinse gently.

The entire fruit is edible, skin and all - just discard the stem.

Varieties:
Adriatic:
Named for the Adriatic Sea, an arm of the Mediterranean, this fig has pale pink flesh and light green skin. Its high sugar content, retained as the fruit dries to a golden shade, makes this a blue-ribbon choice for fig bars and pastry fillings.

Black Mission (or Mission):
Names for the Spanish missionaries who planted fig trees along the fertile CA coast, this fruit has deep purple flesh or black skin and tender, pink flesh. Its popular n recipes calling for dried or fresh figs, such as compotes or chutneys.

Calimyrna:
The Smyrna fig comes from the ancient Turkish city that once went by that name, but the Calimyrna is its descendant, grown in CA. This large, greeenish-yellow fig is know for its sweet crunch (thanks to so many tiny edible seeds) and appealing nutlike flavor; its the best-selling dried variety.

Kadota:
A favorite for canning and preserving, this fig is the American version of the Italian Dattato. Its thick skin is a pretty amber when ripe; the flesh is purple and practically seedless.

2 med fresh or dried figs: about 75 - 100 Cal; Fib 4 g

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