The second season of figs is in full swing .

The second or “new wood” season typically runs from August through October. The most common variety is the Black Mission fig followed by the Brown Turkey fig and the Green Kadota fig.

The larger harvest in late summer to early fall. Figs harvested in the second season have thicker skins but have a more concentrated sweetness.

The history of the fig tree dates back to and Figs are one of the oldest fruits recognized by man, and are believed to be the first plant ever cultivated by humans.  In fact the fact that Adam & Eve’s forbidden fruit was an apple not a fig is mind-blowing.

They are high in potassium, iron, fiber, calcium and contain many antioxidants and flavonoids.  They even contain protein and are just as nutritious, fresh or dried Did you know that ½ cup of dried figs has as much calcium as ½ cup of milk? Figs also contain potassium, which is a mineral that supports blood pressure maintenance by blunting sodium’s effects.

Here is a wonderful twist on the melon/prosciutto appetizer


Ingredients:makes 4 time 10 minutes

Cut the figs in half and place a piece of mint leaf on each fig half. Wrap the prosciutto around each fig half, covering the leaf. The ends of the prosciutto should overlap.
Lightly drizzle with extra virgin olive oil and season with sea salt and pepper. Serve cold.