Figs

[redbird]

I am coming to the conclusion that either these aren't very good figs—are they supposed to be almost all pale-red-pulp-with-seeds?—or it was a fluke that I liked the fresh fig I tried last summer.

Comments

[nancylebov.livejournal.com]

I don't remember what color the flesh is supposed to be--I think anything I remember about fresh figs is getting overlaid by much more numerous memories of Fig newtons, but a fresh fig should be full of seeds and tasty. I recommend a bit more experimentation with other figs.

[pantryslut.livejournal.com]

Maybe you had a different variety of fig last summer. But yeah, red pulp, seeds, but at their best, almost jammy inside.

[papersky.livejournal.com]

They sound under-ripe to me. They should be definitely red and not pink.

Fortunately there's a very good test for how ripe they are. You put your hand under the fig, under the branch where the fig is growing, cup your hand around the fig and just move your hand down a tiny bit -- don't pull, just move a tiny bit. If the fig doesn't drop off into your hand, it isn't ripe.

This only works for figs on trees, obviously, not ones in shops. Figs in shops are almost always under-ripe and disappointing.

(Mood: Want a fig and not going to get one!)

[elusis.livejournal.com]

What color and size was the fig you had?

I like the small black-purple ones. Adore the large long-necked "turkey" ones. Really don't care for the bright chartreuse ones though I'll grill them or put them in a fruit salad.

They are pulpy-seedy-gooey inside, yes. But if underripe, can be bitter or weirdly textured.

[elusis.livejournal.com]

Oh, oh, and if it's not too late - if they are underripe or just not good, here's what to do with them.

Thread them on skewers, alternating with thin slices of lemon. Brush with a mixture of lemon juice and honey. Grill. Die of pleasure.