The fig is a small, sweet tasting, delicately flavoured pear-shaped fruit with a juicy flesh, jam-like textured pulp, leathery rind and contains many seeds. Native throughout the Mediterranean and in season from June to October. Often available dried or pickled but always best fresh. Figs come in a range of colours, from a pale green through to gold, red or a plumy black. When ripe they are soft textured but with a slightly firm and springy feel. They will usually have a slight honey-like moisture on the skin when ripe. Figs should be handled gently as they bruise easily. Store in a fridge but always eat at room temperature. Serve simply. Delicious with Greek yoghurt, honey and toasted almonds. If still a little under ripe then bake with maple syrup, or grill with crumbled goats cheese and serve with Parma ham and rocket. Try roasting whole fresh figs together with fresh orange halves, butter, a sprinkle of brown sugar, cinnamon and a vanilla pod.