fresh figs, how to select

In the subject of eating/seasons, yourpalwill mentions figs. I remember these tasty treats from when I lived in Madrid. I don't know if they are better there or if I just don't know how to select fresh figs because the ones I've purchased at the grocery store have little in common with the plump, sweet figs I remember. Can anyone one shed light on this? When is fig season? How do you select them and serve them. Thanks for your ideas and to yourpalwill for reminding me that this is a food worth pursuing.

They're better there. But you can still find good ones around Chicago, though you have to rely on serendipity (if that's possible). I've had especially good luck with the figs at Bari, our old friend on Grand. The figs always seem to be ready to eat, just on the verge of overripeness.

Like grapes, apples, tomatoes and mangoes, there seem to be a dizzying number of fig varieties. I'd like to know more myself.

Speaking of seasons and mangoes, Tank on Argyle right now has the most perfect, pristine mangoes -- not the big, bland Mexicans, and not the smaller Marathon brand "Champagnes" you see around, esp. Devon, but an even smaller, uniformly orange one I had not seen outside Florida/the Carribean before; the owner says they're from Haiti.

The season is late June through late July for the most part. Selection is really hit and miss. Most good fruit vendors wll slice one or two open so that you can get an idea of what the flesh looks like.

Growing up in the Carolinas, my mom had a couple of fig trees (really bushes) in the back yard that were always ripe for the picking. I never had to buy them until I moved away from home