la.foodblogging

Several weeks ago, there were fresh figs at the market, but they were…early. And as such, they were a little flavorless, and not very sweet. But it’s high season for figs now, and in both the regular and farmers’ markets, figs are fat, juicy, and summery sweet.

Though they taste awesome simply washed, cut and eaten plain, fresh figs are also pretty damn delicious with accessories or as part of an ensemble. Split them down the center into quarters, leaving the bottom intact, stuff a piece of cheese (many like goat cheese, but I prefer something milder like burrata), and wrap with prosciutto. Or just drizzle cut figs with wildflower honey.

Since summer is the time to take advantage of fruits when they’re fresh (rather than canned, dried, or baked-in), ’tis better to add figs to desserts that don’t require baking, or at least baking of the fruit. A fig tart can be made with a basil and pine nut crust that is baked just to set it, filled with mascarpone cheese that has been lightly sweetened with honey, and layered with figs.

Or any other fruit for that matter. Lychees, however, might be a little weird.

By sarah (see more of her posts). You can find more of sarah's writing at her own website The Delicious Life