Figs are a large varietal, averaging 4 to 7 centimeters in diameter, and have a round to teardrop shape bulbous appearance. The broad, curved base narrows towards the stem, and the figs are generally firm with a slight give when gently pressed. The fruit?s surface is taut, smooth, and lightly ribbed, ranging in color from red-purple, purple-blue, to dark purple, almost appearing black, and displays a small opening at the base of the fruit covered by brown scales. Underneath the thick skin, the flowers are enveloped in a spongy pale green flesh and have a variegated ruby red to pink hue, speckled with golden-beige seeds. Figs are fleshy, sticky, and tender with an aqueous, crunchy, and melting-like texture. The figs release a fragrant fruity and floral aroma and contain high sugar content mixed with acidity, contributing to the fruit?s sweet, balanced flavor. Figs have a distinct jammy, sugary, tangy, and honeyed taste.
Figs have a honey-sweet flavor well suited for fresh and cooked preparations. Figs are popularly simmered into jams, jellies, and preserves or cooked into sauces for roasted meats. The fruits can also be transformed into a paste as filling for pudding, pies, other pastries, ice cream, tarts, and cakes. Figs pair well with nuts such as walnuts, hazelnuts, almonds, and pistachios, fruits including blueberries, raspberries, pears, and oranges, herbs such as thyme, rosemary, and cilantro, cheeses including goat, and blue, and spices such as nutmeg, cardamom, cloves, and cinnamon.
Whole, unwashed figs will keep 1 to 2 days at room temperature and 3 to 5 days when stored in the refrigerator?s crisper drawer.
6 ripe figs
4 tbsps honey
4 tbsps lemon juice
4 tbsps ricotta cheese