Around this time of the year, when the summer is winding
down, and autumn is around the corner, you spot figs in the produce aisle. They’re
delightfully round and plummy, kind of fun to hold. Maybe you wonder if they’re
sweet or are they ripe enough to eat.
I’ve recently returned from Calabria, southern part of Italy,
where figs abound like dandelions. We visited my husband, Enzo’s grandfather’s estate
in a little town called Montalto. The man loved his figs, there are acres to
prove it. He not only grew figs, but other vegetables like onions, cabbage,
squash, and grapes, for wines no doubt. But when he was alive, you can tell by
the quantity and care from his trees, the man loved his figs. We plucked a few
to eat, and a lot more to take home.
That same evening we ventured to a local restaurant, Agriturismo Ebano which is a farm to
table establishment. On the menu was creamy pasta with – you guessed it, figs!
The idea sounded ludicrous to us, so ludicrous we had to try it. It was ambitious, but buttery and sweet
flavored.
This week, our first week back from our trip, I went into my
local Whole Foods and saw figs on sale. I grabbed a few to surprise my husband
for an after dinner treat. I bit into one after dinner and was disappointed
they weren’t sweet. “That’s because they’re not ripped yet” Enzo said. He
showed me how to spot a ripped fig. He explained that you must hold it from its
top stem, if it droops, it’s ready, if stiff or no bend, it still needs time to
mature.
Lastly, I wanted to share some overlooked health tips about figs I just discovered – Did you know that figs hydrate skin and can restore its elasticity and
firmness. They also help prevent cracked lips and premature wrinkling.
Who knew
figs had excellent hydration properties.
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