Black figs are the richer, more intensely flavoured variety. Darker skinned with a deeper ruby-red flesh, they have a jammy sweetness and an earthy complexity that the green fig does not quite reach. For anyone who takes their figs seriously, the black fig is the one to buy when it is available.Black figs are at their best in late summer and early autumn when Australian crops are at peak ripeness. Their season overlaps with the green fig but tends to peak slightly later, making them worth looking for from February through April.Look for figs that are plump, deeply coloured, and yield gently to pressure. A slight split at the base is a sign of full ripeness, not damage. Avoid any that smell fermented or feel very mushy. Figs do not keep long, so buy only what you will eat within a day or two.Eat fresh halved with honey and ricotta or goats cheese, wrap with prosciutto, roast with balsamic and thyme, or fold into a salad with rocket and walnuts.
