Fresh Figs

igs are a botanical wonder: They are multiple fruits, or clusters of tiny, inverted flowers. Some types, including the , can produce two crops of fruit a year: The first, in early summer, takes well to this unadorned treatment, thanks to its particularly saccharine, rosy pulp. The flavor of the green , on the other hand, is less pronounced, making it a good candidate for canning. The fig was first planted at Franciscan missions along California’s southern coast in the 1700s. The Golden State now produces 98 percent of fresh figs sold commercially in the United States, the Black Mission and larger, paler being among the most popular, but one needn’t live there to grow them: Varieties such as the are cold-hardy and can survive the winter with some care. Dark-green stripes are the calling card of the , or striped tiger, fig, and its interior is striking as well, boasting raspberry and citrus flavors. Many ancient Romans mention figs in their writing, including Pliny the Elder and Cicero—their inspiration may have been a cultivar like the , a strawberry-fleshed fig that originated in central Italy. The on the other hand, originated near Paris; its flavor is a beguiling mix of berry, honey, and light acidity. Another botanical oddity? The most common figs are of the Adriatic type, meaning they self-pollinate, but many figs, such as the and , are of the Smyrna type, meaning they require the assistance of tiny wasps to enter them and pollinate their internal flowers. These figs are considered more desirable, with more tender skin and a robust, jelly-like flavor.