Fresh figs have a relatively short window. Depending on the variety, they can produce a small crop in early summer, followed by a larger one in late summer and into fall. And because figs don’t continue to ripen once they’re picked, they have to be harvested at just the right moment.  

That's part of what makes them special, but also what you can do with them once they’re here. Pastry chef and longtime Food52 contributor Alice Medrich once shared her own notes on the fruit, from pairing figs with salty meats and sharp cheeses to dipping them in dark chocolate. So, as fig season gets underway, here's how we're putting them to use, including their leaves.

When it comes to figs, there's more versatility than meets the eye. Enjoy them fresh—they can be eaten simply sliced open with the skin on—bake them down, or turn them into a cardamom-spiced Jam.

They’re also a natural fit for a cheese board. Serve figs alongside soft, buttery cheeses like Brie, or tangier ones like goat cheese. Case in point: this Goat Cheese Ice Cream with Honey and Fig Jam.

Here’s four more recipes to add to your rotation: 

Sheet-Pan Chicken With Figs & Bread Arugula Salad

Ricotta-Rosemary Cake With Fresh Figs

Crostini With Figs, Prosciutto & Honey

Fig & Chicken Sandwich

Set the Table

In addition to these recipes, we’re setting the table accordingly. Our editors picked pieces inspired by the fig’s earthy, deep purple hues, from warm wood serving pieces to a fig-scented candle to fill the space.

1. Molly Yeh Wood Cake Stand

2. Marin Botanical Stoneware Platter

3. Plum Linen Napkins, Set of 4

4. Black Fig & Olive Porcelain Candle

5. Casafina Ceramic Stoneware Cruet

The fruit may get most of the attention, but fig leaves are worth seeking out, too. They’re harder to come by unless you’re lucky enough to have a fig tree nearby, though a specialty grocery store or local florist may be able to help. Their flavor is nutty and herbaceous, making them especially good for wrapping fish or cheese before grilling, or infusing into syrups.

Natasha Pickowicz once showed us how to wrap dumplings in them for the grill. For an easier application, take a cue from one of our Test Kitchen creators, Noah, who used torn fig leaves to infuse gin for this Fig Negroni.

-Food52

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