Dry figs

Figs are not only the main ingredient in a very popular cookie, the fig bar, but are a culinary delicacy par excellence. Part of the wonder of the fig comes from its unique taste and texture. Figs are lusciously sweet and feature a complex texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. In addition, since fresh figs are so delicate and perishable, some of their mystique comes from their relative rarity. Because of this, the majority of figs are dried, either by exposure to sunlight or through an artificial process, creating a sweet and nutritious dried fruit that can be enjoyed throughout the year. Figs grow on the Ficus tree (Ficus carica), which is a member of the Mulberry family. They are unique in that they have an opening, called the "ostiole" or "eye," which is not connected to the tree, but which helps the fruit's development, aiding it in communication with the environment. Figs range dramatically in color and subtly in texture depending upon the variety, of which there are more than one hundred and fifty.

Some of the most popular varieties are :

• Black Mission - blackish-purple skin and pink colored flesh Kadota: green skin and purplish flesh
• Calimyrna - greenish-yellow skin and amber flesh Brown Turkey - purple skin and red flesh Adriatic: the variety most often used to make fig bars, which has a light green skin and pink-tan flesh