PURCHASE

Choose soft figs with smooth skin. Check that it smells fresh. Avoid squishy figs and broken skin.

KEEP

Store figs in a plastic bag in the refrigerator for up to 2 days. TIP: Spread figs out. Do not pile them up as it will increase the chances of them spoiling.

PREPARE

Rinse figs under cool water before eating or using in a recipe. Don't forget to remove the stem.

RECIPE

Try this recipe from the California Figs.

Grilled Pork Kebabs with Fresh Figs

1/4 cup honey

1/4 cup Dijon mustard

1/4 cup seasoned rice vinegar

1/4 cup fresh orange juice

1 clove garlic, minced

1 pound pork tenderloin

8 large fresh figs, halved lengthwise (about 3/4 pound)

1 large orange bell pepper, seeded and cut into 1-inch squares

1 large green bell pepper, seeded and cut into 1-inch squares

1 red onion; peeled, quartered, separated and cut into large squares

Vegetable cooking spray

1. For marinade, combine first five ingredients in a shallow, nonreactive dish; stir together. Trim fat from pork and cut crosswise into 16 slices; add to marinade turning to coat well. Cover and let stand in refrigerator for at least 30 minutes. 

2. Remove and drain pork, reserving marinade. Alternating pepper and onion squares, pork slices, and fig halves, thread onto four 10-inch or 12-inch skewers. Coat grill or barbeque rack with cooking spray; place over medium-hot coals. Arrange skewers on rack and cook 4 minutes, basting occasionally with reserved marinade. Turn, cook and baste 4 minutes ore or until pork is done (165°F) and figs are thoroughly heated through.

View more recipes at the California Figs California Figs website.