The little green teardrops sit in trays, lost between the piles of apples and pears–easy to overlook if you’re not scrutinizing every aisle. Worse yet, most of us can only relate figs to the Newtons of our youth. Fresh figs, however, are nothing like those doughy, overly-sweet cookies. Look for figs are that are quite soft and are leaking juice from the bottoms–your hands will be sticky from picking up a ripe one. Just cut off the stems and enjoy them plain, or simmer them in a balsamic-vinegar sauce to pair with chicken. The little tiny seeds inside add a delightfully surprising crunch; they’re a superb complement to the smooth, almost creamy outer flesh. Make a very simple yet elegant dessert by quartering a few figs, arranging them around a scoop of sorbet, and drizzling a little bit of honey or chocolate sauce over the top. Bon appetit!
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