This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Grilled Fresh Figs on Rosemary Skewers

4 stems fresh rosemary, each about 6" long
4 large firm ripe figs, any variety, stems trimmed, halved lengthwise
1 tablespoon fresh lemon juice
¼ cup honey
freshly ground black pepper

Preheat the broiler or grill.

Strip the leaves from the bottom of the rosemary stems, leaving about 1" of leaves at the tip. Finely chop 2 teaspoons of the stripped rosemary leaves, and set them aside.

Place the stems in a bowl, and add cold water to cover; soak for at least 30 minutes. Drain the stems, and blot them dry.

Stab each fig half crosswise with a wooden skewer, then insert a rosemary stem into each fig half. In a small bowl, whisk together the lemon and honey. Brush the honey mixture over the cut sides of the figs.

Grill the figs until lightly browned and softened, 1-2 minutes per side. Sprinkle evenly with the reserved rosemary leaves and some black pepper. Serve on skewers while still warm.

—Courtesy of Marie Simmons, Fig Heaven

Fresh Fig Salad

4 large firm ripe figs, any variety, stems trimmed
1 tablespoon fresh lime juice
½ teaspoon grated lime zest
1 tablespoon minced red or white onion
salt and ground pepper to taste

Carefully cut the figs with a sharp knife into ½" wedges. Cut each wedge across into three or more ½" pieces. Place in a medium bowl.

Sprinkle with lime juice, zest and onion, and fold together. Sprinkle with salt and pepper. Set aside at room temperature until ready to serve.

—Courtesy of Marie Simmons, Fig Heaven