Bulbous shape with pulpy sweet soft flesh, speckled with edible seeds. Serve whole, sliced or  quartered, fruit and cheese platters, salads, desserts.

Varieties include:
Black Genoa: A large purple skinned variety with crimson flesh
Brown Turkey: A purple to brown with pink – brown flesh
White Adriatic and Genoa: white flesh varieties with green skins.

Selection:
Figs should be plump and blemish free. Avoid shrivelled or over sticky skins on fruit. 

Storage:
Highly perishable. Store in single layer under refrigeration for short time only.

Cooking:
Figs may be poached, grilled, baked or made into jams and chutneys.  Can be used to top flans and tarts.

Serving suggestion:
Add sliced figs to baby spinach leaves or rocket and feta cheese for a great salad.
Serve fresh quarters of purple figs with tasty cheeses and walnuts at the end of a meal.