Fresh Figs: Recipe Links and Nutritional Information

I went to my local grocer, East Side Market, this week and was so happy to see a large table filled with pints of fresh figs. I love figs, especially fresh, and it's summer so they are in-season. Their season is roughly June to September, but in the Northeast where I live, they won't be available that entire time or every market for that matter. Generally shipped from California, figs are a pretty delicate fruit that is quite perishable and requires careful handling, likely why we don't see them as much as I'd like.Anyway, I bought a box and gobbled down 6 of them last night. If you haven't had them before and are a fruit lover, you must! They are hard to describe, its flesh is a little like peach, strawberry and maybe a tad of banana, the skin a little like a plum or nectarine but very thin. But they are on they're own in uniqueness and succulence. I had them at a restaurant once grilled and on a salad accompanied by goat cheese, absolutely delicious! On a trip to England, I fell in love with Activia's fig yogurt, of course not available in the States. I like them just as they are but it got me thinking about what to do with them- as I am aiming to go back for more. I have hit the Internet and will list some of the recipes that I think sound delicious. Here's a few ideas:Goat Cheese with Figs and WalnutsFresh Fig TartFruit Salad with FigRoasted Fresh Figs with GorgonzolaMore info on Figs:Recipes from Cal Fresh FigsNutritional Info for FigsBon appetito!*image courtesy of awhiskandaspoon at flickr