Friday, November 6, 2009

the conclusion

Today I stumbled upon a few precious baskets of figs at my local market. It is definitely the tail end of the season for these lovely fruits, so I was happy to see them.
Figs grow best and produce the best quality fruit in Mediterranean and dryer warm-temperate climates, but are also grown in the Northwest as well. In Southern California the Brown Turkey cultivar is most common. Its’ skin is a purplish brown, and the flesh is a pinkish amber. The matured fruit has a tough peel, often cracking upon ripeness, and exposing the pulp beneath. The interior has a white inner rind containing a seed mass bound with jelly-like flesh. The edible seeds are numerous and generally hollow, unless pollinated. Pollinated seeds provide the characteristic nutty taste of dried figs.
Figs must be allowed to ripen fully on the tree before they are picked. They will not ripen if picked when immature. A ripe fruit will be slightly soft and starting to bend at the neck.
Fresh figs do not keep well and can be stored in the refrigerator for only 2 - 3 days, so enjoy them quickly.

1 comment:

  1. It's too cold here for me to have figs; that's because I am too lazy to bury them or properly wrap them up for the cold winter. Too bad, I love them so!