If you've never eaten a fresh fig, you're not alone. Improved shipping techniques, however, and a changing ethnic climate are transforming fresh figs into a sought-after commodity. Mediterranean heritage Figs are native to Asia Minor and specifically to Turkey. Franciscan monks brought figs to San Diego area missions in the late 1700s. The crop spread to various missions along California's coast and produced the famous dark-purple Mission or black Mission fig.
Most figs consumed in the United States still come from California.
Buying and serving figs Figs don't ripen once picked, so it's important that they be at their peak when harvested. In season, the price should drop considerably. All depends on the harvest, which this summer is expected to be down because of weather problems in California, local distributors say. The fruits are extremely fragile, and the skin bruises and tears easily. Choose figs when they're plump and soft to the touch.