Agriculture Reference
In-Depth Information
toasted chopped walnuts or pecans. Fuyus are good cut into segments and macerated with
a little sugar and some orange-flavored liqueur. Top with toasted sliced almonds.
Figs
W H E R E T H E Y' R E G ROW N: Almost all of the commercial fig harvest -
fresh and dried - comes from California, mainly the Central Valley.
H O W T O C H O O S E: Fresh figs are incredibly fragile when ripe, and since
they don't improve after picking, that's the only way you should consider buying them.
Look for the softest figs you can find. Don't worry if there are some slits and tears in the
skin, as long as the fig smells fresh and fragrant. Figs that are overripe and have begun to
spoil will smell frankly of fermentation.
H O W T O S T 0 R E: Figs are fine in the refrigerator. In fact, they are so delicate
that they really must be chilled - they can begin to spoil after only a couple of hours of
warmth.
HOW T O PREPARE: There are those who peel figs, and this may not be such a bad
idea if they have thick skins or scab spots. In general, however, peeling is not necessary.
About the only preparation needed for a fresh fig is removing the tiny bit of stem.
