Fresh figs...

Lately I have held a fascination with fresh figs. The reason for this is that an old Greek woman I once knew told me “I should be happy to die eating fresh figs”. She was most sincere and went on to tell me, emphatically, “You have not truly lived until you have had fresh figs”. Since then, I have wondered what they looked like, how they felt, how they smelled, and most of all, how they tasted.

And then one day I was given the gift of three fresh figs from the man that I love. He brought them home to me in his coat pocket. They were beautiful. Each was a dark purple, shaped like a small bell. These particular figs had a beautiful pattern on their delicate skin. From the stem there appeared a pale whisper of yellow-purple star-stripes that fanned out and curved around the most broad part of the fig. They were not very heavy, weighing less than a boiled egg.

When I sliced open the fig, the heart-centre was filled with a muted crimson flesh, filled with a thousand (or more) tiny seeds. It was surrounded by a smooth, white flesh, providing a sharp contrast to the dark purple skin that held this most delectable treasure. The fig tasted mild and sweet, and felt wonderful in my mouth. The seeds added an interesting texture and there seemed to be a bit of creaminess to it all. And then, surprisingly, there seemed to be a bit of a coconut taste that came through at the end. This seemed to me to be very interesting.

So now that I have tasted fresh figs, I want more. They are phenomenal. I have been collecting fig recipes and look forward to including figs in my life. It is as if a whole new portal to fruit has been opened, and I am blessed to have been able to experience such a simple, sweet little treat.