Figs are grown throughout the Mediterranean and are in season from June to October. They can range in colour from pale green, to gold, red and plummy black. Turkish figs are available from August to October. You can also get figs from other parts of the world most months of the year.

Buying & storing

Choose figs that give gently to pressure – too soft and they will be over ripe, too firm and they'll have little flavour. A drop of honey-like moisture on the surface is a good sign they are ready to eat. Ripe figs should be handled carefully, as they bruise easily. Store in the fridge for up to two days, but bring to room temperature to enjoy their delicate flavour fully.

Cooking

Good fresh figs are jammy in the centre and delicious with Greek yogurt, honey and a few toasted walnuts or almonds. If they are a little under ripe grill or bake them with maple syrup or honey.

Eating

Fresh figs are great served simply as a dessert. Or they are tasty as a starter. Serve with parma ham, salad leaves and a balsamic dressing. Or try grilling them and serve with crumbled goats' cheese or even a blue cheese.