First let's talk figs. Do you know much about them? Although dried figs are available throughout the year, there is nothing like the unique taste and texture of fresh figs. They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. Although California figs are available from June through September European varieties are available through autumn.

The fig isn't really one of the everyday fruits that folks bring home from the store. But they ought to be. Take a look at just a few of fig health benefits (the list is long):

• They're loaded with potassium—meaning they are a heart-healthy food.
• They're a great source of calcium—they help promote bone density.
• They're loaded with vitamins A,C, and E and help prevent macular degeneration.
• They help protect against post-menopausal breast cancer.
• They're an outstanding source of dietary fiber—they are a perfect weight-loss food and intestinal tract protector.

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

Since fresh figs are one of the most perishable fruits, they should be purchased only a day or two in advance of when you are planning on eating them. Look for figs that have a rich, deep color and are plump and tender, but not mushy. They should have firm stems and be free of bruises. Smelling figs can also give you clues into their freshness and taste.

They should have a mildly sweet fragrance and should not smell sour, which is an indication that they may be spoiled. For the most antioxidants, choose fully ripened figs.

Ripe figs should be kept in the refrigerator where they will stay fresh for about two days. Since they have a delicate nature and can easily bruise, you should store them either arranged on a paper towel-lined plate or shallow container. They should be covered or wrapped in order to ensure that they do not dry out, get crushed or pick up odors from neighboring foods.

If you have purchased slightly under-ripe figs, you should keep them on a plate, at room temperature, away from direct sunlight.

Dried figs will stay fresh for several months and can either be kept in a cool, dark place or stored in the refrigerator. They should be well wrapped so that they are not over exposed to air that may cause them to become hard or dry. When purchasing dried figs, make sure that they are still relatively soft, free of mold, and have a mellow, pleasant smell. Dried figs are available throughout the year.

Convinced? I plan to incorporate the fig into our diet. I needed a place to start so I went to www.elanaspantry.com, the place for healthy recipes that taste exceptional. Sure enough, Elana has a wonderful recipe for homemade fig Newtons—and that's a good place to start trying fig cookery. Who doesn't love a good fig Newton? Here's what she says on her site about this cookie:

"Fig newtons seem to be everybody's childhood favorite. Especially my husband's. I made a batch of homemade, gluten free fig newtons this weekend and he ate the cookies so quickly that I had to hide some for friends.

"What makes these little fig newtons so special? Well, I'm told they taste like the real thing. And besides, unlike the original, they have no white flour, white sugar or artificial flavors. They're gluten-free, dairy-free, vegan, and naturally sweetened, making them a perfect treat for just about anyone."