Fig season is in full swing.
If your exposure to figs is limited what you’ve had in Fig Newtons, then you’re in for a treat. The difference is about the same as Log Cabin maple-inspired syrup to real, actual Maple Syrup. No, it’s worst than that. It’s like Post Raisin Bran to fresh, globe grapes. Baco-bits to home cured bacon.
Get thee to a market.
I’d type more, but there are delicious, delicious figs I must cram in my mouth and I need both hands.
There is a fig tree in my back yard but I have never known what to do with them. Do they have to be peeled? Can they be eaten raw or do they have to be cooked? What do I do with these things?
THIS is what you do with those yummy figs!
http://www.myrecipes.com/recipe/prosciutto-wrapped-figs-stuffed-with-blue-cheese-10000001197143/
You have a fig tree and you’ve never eaten them?!? Holy crap, am I jealous!
They don’t have to be peeled, they don’t have to be cooked. Just make sure they’re ripe - some figs are purple, some stay green, some are other colors altogether, but overall, if it’s soft but not mushy, it’s ripe and you can eat it.
The bar I was at last night had a fig tree hanging over its rear patio by the fence. There was a great deal of fig-eating going on amongst the hashers–it verged on the ridiculous. (Actually, it crossed over into the ridiculous, eventually.)
I had one and wasn’t impressed, but I think it maybe wasn’t fully ripe.
Are those the ones that fall from a tree?
I’ve seen them in the store before but didn’t know they’re that delicious. Guess I’ll just have to stop on the way home and check 'em out. I found this…
“Figs are fragile. Rare is the fig shopper who finds perfect, unmarred fresh figs. Lucky for the rest of us, slightly wrinkled (but still plump) and even split figs (as long as they are not weeping or leaking), are what you want. A bit of bend at the stem and a slight weariness to the skin both indicate better ripeness and flavor than taunt, shiny skin and stems that look like they’re still grasping for the tree.”
I first discovered fresh figs at Publix in Florida several years ago. Then I moved away and never saw them at the stores I went to in my new location. Two years ago, I rediscovered them on a vacation in Paris. I couldn’t stop talking about them afterwards and said how much I miss having them where I live. Then, somebody told me that the Whole Foods two blocks away from me had them! My boycott of Whole Foods (over their opposition to universal health care) is still in effect, with just one exception: figs.
I once had a fig stuffed with gorgonzola, wrapped with prosciutto, then seared in a balsamic reduction.
I wish I had about 10 of those right now.
We are now out of figs 
…until tomorrow.
Until I was 14, I lived in a house with a fig tree in the back yard. I didn’t know how very, very fortunate I was.
Now I must go to Central Market and pay an arm and a leg for figs. But they are worth it. Oh, they are so worth it. I’ve never bothered to cook them. A ripe fig needs nothing, except to be washed.
Nearly every year my husband has planted a fig tree for me. Every time, it dies. We call it the annual sacrifice to the Fig Fairies. I think that next year, I’m going to ask him to try planting a bigger tree.
My wife peels figs; I think something about the skin burns her lips a bit if she eats too many of them so she thinks it’s bad to eat the peel. I usually just slurp up the insides in order to make her happy; the skin isn’t the tastiest part, anyways.
One of the best desserts I ever had was a bowl of vanilla ice-cream with perfect figs and red raspberries. The ice cream was some outstanding homemade creation from Chez Panisse perfumed with rose or something, but it was the combination of figs and berries that really made it.
Propitious thread timing! I saw a small plastic container of figs in the produce section at Meijer the other day, but I wavered and ended up not buying them. Because I’ve never tried them before, and $5 for that amount of fruit seemed like more of a gamble than I was willing to take. Maybe I’ll go back and get some now. 
My coworker with a fig tree gave me a quart container full, just because I mentioned I liked them. How nice is that!?
I’ve been coveting a dwarf fig they sell at Park Seed. Never mind I don’t have a yard, balcony, or even any place in my apartment with good natural light…
There’s a bike trail near our house that has a strip of ‘woodland’ surrounding it, within which you can find walnuts, currants, blackberries, and figs. We will from time to time pick some figs and take them home (or, often as not, eat them before we get there)…yum!
Our local stone-fruit orchard also sells figs in season. One of the varieties they sell is the panache fig, and it’s the best-tasting (as well as the prettiest) of all the figs, IMO. I never cook or otherwise alter the figs in any way, because I love them fresh and eaten out of hand best.
I’m told they’ll start selling them this weekend. Yum!
I had only ever been exposed to Fig Newtons and those yukky dried figs in dried fruit assortments, and the first time I bit into a fresh fig I thought I had died and gone to heaven. I couldn’t believe it was the same fruit. If you are fortunate enough to have a fig bush, just pick those babies off and eat them.
Raw is good. Halved, briefly grilled and dressed a wee bit of good balsamic vinegar is wonderful though!
I have a fig tree and I’m getting a few every couple of days. I planted the tree two years ago as a sapling. Soon my summers will be summers of figs. Figs, sherry vinegar and honey. Wash them off, cut them up and cover as desired. Yum.
THAT’S the kind we had in our back yard! And they were indeed the yum. Now I know what I need to order. Thanks.
