Moreover, since figs ripen from the bottom up, turn each fig upside down and check for wet spots. A single drop of liquid from a fresh fig points to a good ripeness, but if they are oozing juice ...

Touch the fruit. Not all figs show obvious signs of ripening. Some, including the popular LSU Gold cultivar, remain green ...

Fresh, ripe figs are luscious and delicate. Their flavors are varied and nuanced, depending on the type of fig.

Yes, it’s fig harvest season in Louisiana, and time to use the delicious, nutritious fruit in preserves, baked treats and other goodies. Here's how to do it best.

If your figs have softened to a fragility level that needs a burst warning, ... Snip off the stems of 4–8 ripe figs. (Any variety will do. Black Mission, to me, ...

Heat the oven to 350 degrees. Remove the plastic wrap or parchment from the top of dough. Turn the dough over and place it in the tart mold. Gently remove the second piece of plastic wrap.

It’s easy to eat ripe figs as they are, straight up from the market. However, if you are lucky to have an abundance, try adding them to salads, layering them into sandwiches or perching them … ...

In fact, if ripe figs are bruised, they will be unmarketable within minutes. There are two crops of figs. The spring crop, called breba, grows on last year’s wood.

Ripe Figs: The Real Fruit Of Eden? Farmer Rick Knoll says it wasn't an apple that got Adam and Eve kicked out of the garden; it was figs. They're the sexiest thing there is, says Knoll, who grows ...

A ripe fig is a joyous thing. The multitude of tiny seeds in its interior make a jolly crunch when molars grind the tiny gems. Each noisy bit blends with the honeyed notes of the surrounding flesh ...