Benefits
Figs aid digestion by cleansing and soothing the intestine; they also treat constipation and even dysentery. Fresh figs are very high in fiber; dried figs have more dietary fiber than prunes - and ounce for ounce, are higher in calcium than cow's milk! Figs also have a notable amount of protein, and abundant magnesium, phosphorus and potassium - important in helping control blood pressure. Figs are among the most highly alkaline foods, making them useful in supporting proper PH of the body.

Fig leaves have been repeatedly shown in studies to have anti-diabetic (blood-sugar stabilizing) properties, the ability to lower levels of triglycerides in animals, and in test tubes have even inhibited the growth of cancer cells. Researchers have not yet determined exactly which substances in fig leaves are responsible for these health benefits.

How to Pick 'em
Figs can be enjoyed fresh, dried, or canned. The soft juicy texture has a sweet, nut-like flavor. Round, or pear-shaped fresh figs are available in shades of white, green, purple and red. Select plump, soft figs with their skin intact and a fresh aroma. Fresh figs are delicate and perishable, so you'll find them only for a short time, usually in August and September.

When brought home, fresh figs should not be washed until ready to eat. They should be kept covered in the refrigerator on a paper-towel lined plate, where they will remain fresh for approximately two days. If figs are not yet ripe, keep them at room temperature away from direct sunlight. Dried figs will stay fresh for several months, just make sure when you buy them they're free of mold and soft and have a mild, pleasant scent. Keep dried figs in a cool, dark place or in the fridge, wrapped tightly so air doesn't dry them out.

Preparation
Before eating or cooking, wash them under cold water and gently remove the stem. Figs can be consumed peeled or unpeeled, fresh and cooked. Dried figs can e eaten or used in recipes as they are or simmered for several minutes in water or fruit juice to make them more plump and juicy.

Fresh Figs with yogurt and honey
This simple treat has been a favorite of mine in early pregnancy, and it's so simple: Get yourself some greek yogurt (such as FAGE), some fresh figs, and a good local honey. Half the figs, add them to the yogurt, and drizzle honey over it all. For an extra special treat, add nuts, such as pecans or walnuts. Enjoy!

Peppery Salad with Fresh Figs, Parmesan and Prosciutto

For vinaigrette:
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
freshly ground black pepper to taste
6 tablespoons extra-virgin olive oil

2 large bunches arugula (about 1/2 pound total)
6 firm-ripe green or purple figs (about 1/2 pound)
6 to 8 large thin prosciutto slices
a piece Parmigiano-Reggiano (about 1/3 pound)

Whisk together the vinegar, mustard, and pepper, and slowly stream in the oil, still whisking, until it's fully integrated and the vinaigrette is opaque and slightly creamy.

Trim the leaves off the arugula and wash thoroughly. Trim the stems off the figs and cut, lengthwise, into quarters. Cut the prosciutto into long strips, lengthwise. Just before serving, toss arugula with enough dressing to coat (not soak), adding a bit of dressing at a time. You can make a circle on the plate with the prosciutto, filling it with the arugula leaves. Arrange the figs on top, and using a vegetable peeler, peel thin slices of Parmesan on top.