Having had some divine figs–right off a ginormous old tree–on vacation, I was debating whether or to write about the arrival of this fall’s fresh figs back here at home–totally worthwhile, yes–but necessary? And then I remembered that I’d never had a fresh fig until Mr. T brought some home one day not so many years ago. They were so novel and delicious I ate the whole pint myself… and spent the next two days in very close proximity to the potty. But the less said about that, the better.
So yes, anyway. On the off chance that anyone else is, like I was, not clued in to the manifest delights of fall’s fresh figs, let’s dish. A yielding, velvety skin surrounding lush, honeyed flesh? Yes indeed. While there are tons and tons of fig varieties, we’re most likely to see Black Mission, Brown Turkey, or green Calimyrna in markets here in DC. And, providing that you don’t eat them all at once, they’re as healthy as they are tasty; full of all sorts of needful vitamins and nutrients in addition to, *hem*, lots of fiber.
Regardless of variety, key to picking good figs–is to look for soft, yielding, fruit. If they’re a bit beat-up looking, that’s often a good indicator that they’re ripe. Also an excellent indicator is if they’re oozing a bit of sticky juice from their bottoms. This makes the best tasting figs frequently not the best LOOKING figs, particularly if you’re not plucking them, sun-warmed, from the tree yourself. Get over this, as I had to, and you will be rewarded.