It’s late summer, and that means one thing to me: figs.
Figs are my favorite fresh fruit. Two weekends ago, a friend invited me over to pick figs from her trees, and I happily took her up on her offer. She has no idea what kind they are; she inherited the trees when she bought her house. After a bit of research, I identified them as Celeste figs. They are a small fig but quite sweet when you let them ripen sufficiently.
My favorites – and the sweetest to my palate -- are black mission. I wish I could grow that variety, but they don’t do well here in the American South.
People ask me what I do with figs, and I tend to reply, “Eat them.” Duh. Figs are so seriously good that eating them out of hand is the absolute best way to enjoy their flavor. But you have to wait until they are perfectly ripe, bordering on overripe. Sitting out on the counter, they get that way fairly quickly.
I also enjoy figs for breakfast. A few sliced figs, a dollop of plain Greek yogurt, and a swirl of honey creates a bowl full of joy.
I also adore fig preserves. Aforementioned friend and her mother put up several pints of homemade fig preserves, and I was the happy recipient of a jar. Scrumptious on a spoon!
However, in case you are the type to want more options, here’s a link to a Pinterest search page in which I looked for fig recipes. Just for you. http://bit.ly/1EFygIT
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