by Erin Elaine
Upon moving to Madrid in September 2012 and trying fresh figs for the first time, I was in love. I never knew what I was missing out on before!
Now, between mid June and mid October, I want to eat figs every day.
They thrive in the Mediterranean region. Since ripe figs are fragile and don’t transport well, it’s very difficult to find good figs outside of the Mediterranean. I think there are a couple farmers markets in Washington that sell figs, but I can’t imagine the quality is anything like what I can find in Madrid.
They’re such an easy and versatile fruit! You don’t have to peel them, there are no seeds to worry about, they taste great slightly under-ripe or extremely over-ripe, whichever suits your fancy. You can eat them raw or put them in recipes. I love them.
On this particular day in September, I sliced them up and put them on bread and toasted them in the oven with some brie cheese on top. They turned out so warm and gooey and delicious!
I can’t wait for fig season to come back!!