Fig taste test
I might have plucked the first fig too early, but the ants were
starting to carve gullies in the skin, so I figured I should beat them
to it. No drops of nectar, though, and the hole at the end didn't
look as open as in the photos I've perused online.
Perhaps that's why our first
fig was tasty, but not the flavor explosion I'd hoped for. What
do you seasoned fig-growers think --- is this fig ripe, or should I
have waited a few more days?
This didn't turn out to
be our first
real fig taste,
though, because Mark and I were treated to lightly roasted figs at my
brother's wedding.
Wow!
From a search of the
internet, roasting a fig sounds as simple as
cutting it in half, drizzling on a bit of olive oil, and roasting at
425 for 10 to 12 minutes. That's a recipe I'll definitely be
trying as more of our figs ripen up.
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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That fresh fig looks very tasty! Over here you can usually only find dried figs, which are quite nice too.
Some fruits just taste better when they are dried, I think. One of my favorite snacks is dried apricots. IMO they taste better than fresh ones, even if you let the fresh ones ripen until they fall off the tree. Possibly because the flavor is more concentrated?
Eric --- I know what you mean --- I'm a fan of fig newtons too. On the other hand, if given a choice between a good dried fig and a fig newton, I'd usually choose the former, so I guess I just like dried figs.
Roland --- I totally agree with you. I've tried fresh apricots and had about the same feeling I did with these figs --- the flavors needed to be concentrated.