Figs have quite a history. They may seem exotic, but they've been a staple in many cultures for thousands of years. They are the most mentioned fruit in the Bible, and they have symbolized fertility and abundance throughout history. Their health benefits have been touted for just as long. The ancient Greeks used them as a medicine to cure all ailments. And Pliny, the Roman writer, claimed they could keep the wrinkles away. There may be other benefits, as well. Some claim they are an aphrodisiac for women. Figs originally came from the Mediterranean and the Near East. They made their way to America when Spanish missionaries planted fig trees in California in 1769. Hence, the name of our most common black fig: the Mission Fig. Although figs are considered a fruit, they're a bit more complicated than that. They are actually a flower, which has inverted into the fruit. Figs are handpicked in summer and early fall. It's not easy work. It can even be a bit dangerous. You see, the fig leaves are covered with microscopic hairs, which are irritating to the skin. And the fig sap is very caustic and can actually burn your skin. That explains why harvesters always wear safety glasses and protective clothing. We visited Maywood Farms in Corning, where owners Karen and Robert Steinacher raise 16 different varieties of figs. They sell most of their fruit fresh, but some are dried and turned into fig paste, the key ingredient in Fig Newtons and other fig bars. Karen says the popularity of the fig is on the rise. She has seen a steady increase in demand over the last ten years. She says the trend started with upscale restaurants and now it has trickled down through all aspects of American society. How to choose a ripe fig: look for a fig that's soft to the touch. Fig aficionados look for a little bit of splitting - a sign the fig is at the peak of its sweetness. For tips on how to prepare figs, we stopped at Ettore's Restaurant and Bakery in Sacramento. Chef Ettore Ravazzolo shared one of his favorites, Fig Tartlettes. Here is the recipe. Fig Tartlettes Ingredients: Fresh figs Mascarpone Cheese Sugar Dough Raspberry Preserves Frangipan (recipe below) Apricot Glaze (recipe below) Raspberries (for garnish) Frangipan: 6 oz. almond paste 1 ¼ cups sugar 6 oz. butter, soft 4 large eggs zest of lemon pinch of salt 1 ¾ cups all-purpose flour 1/3 cup milk Mix almond paste and sugar until crumbly. Add butter and cream until fluffy. Add two eggs, zest of lemon, a pinch of salt and mix together. Add remaining two eggs, then the flour and milk. Mix until smooth. Apricot Glaze: Bring ½ cup of apricot preserves to a boil. Strain to remove apricot pieces. Brush glaze over figs and raspberries. To assemble Fig Tartlettes: Prepare any sugar dough recipe. Roll sugar dough to ¼" thickness and line four 4" tart shells. Spread a small amount of raspberry preserves on bottom. With a ½" round piping tube, pipe frangipan in tart shell. Make sure frangipan fills shell only 1/3 full. Bake in a 375-degree F oven for 20-30 minutes. Don't overbake or frangipan will dry out. Cake is done when center bounces back when lightly pressed. When cool, spread some mascarpone cheese mixed with lemon curd on top. Then slice and layer figs on top in a circular fashion. Put three raspberries in middle. Glaze with apricot preserves. Recipe is courtesy of Chef Ettore Ravazzolo of Ettore's Bakery and Restaurant in Sacramento. If you have questions or comments about this story, please E-mail us at calheart@kvie.org.