When you think of nature’s own, breads, do you think blueberries or figs?
Blueberries and figs are both pretty delicious, but you might think that blueberries and grapes are the only ones to fall into the sweet-tasting category.
Blueberries are made from the juice of the fruit, which is usually made from berries that are more than a month old.
Grapes are a different story.
They’re harvested at a very early age, typically at around 10 days old.
Grapenuts are usually grown in the late summer and early fall, which means they’re ripe for harvest.
The fruit of the fig plant is harvested between July and November.
It is said that the fruit has a bitter taste and will ripen a bit before being ripe.
Figs are more similar to blueberries than blueberries to figs.
There are three main types of figs in Britain.
Figs are found in the northern hemisphere, including the UK.
Figs have a mild taste, and are best eaten as part of a fruit salad or fruit and vegetable dish.
But figs have a bitter flavour and can be very bitter.
While they’re not particularly bitter, they have a slightly nutty taste.
And of course, there are the figs themselves, too.
So why do we eat figs at all?
Fig is a fruit that is found in a wide range of foods, but is most commonly eaten raw.
As the name suggests, figs come in many different colours.
Depending on the region they’re grown in, they can range from white, to green and even black.
Each colour is different.
When a fig is harvested, it’s usually put into a bag, and the fruit is then dried.
For the best taste, it is important to dry the fruit quickly and thoroughly.
After drying, the fruit goes into a container called a jar, where it is stored.
Then, the fig goes through a series of chemical reactions, where the sugars in the fruit become caramelised.
If you’ve ever had a pie or pie crust, you know how the sugar caramelises the flour.
And the sugars from the fig caramelise the flour too.
When the sugar has cooled, the mixture is left to ferment, until it starts to become sugar.
Once the fermentation process has finished, it starts making a sugar-rich dough.
This dough is then covered with flour, and then rolled out into the shape of the fruits, or slices of the same fig.
Sometimes it is rolled out for extra crunch.
Other times it is baked at low temperatures, and baked again at high temperatures to make the crust more firm.
But there’s one other way that figs can be eaten, and that’s in pies.
Pies are made with the fruit inside.
In a pie, the pastry shell is filled with flour and sugar, and a piece of pastry is then cut into strips.
These are called slices, and they are traditionally eaten as a topping.
When you slice a slice of fig, the colour of the slices will change depending on how many slices are on the plate.
Red slices are more tart than orange slices.
Yellow and black are slightly sweet.
For the most delicious fruit, the slices should be kept in the fridge.
Because they are so soft, they’re usually left out of pies.
You might think the fruit will spoil over time, but it usually takes about a year to fully ripen.
So when you have a fresh fig slice, you’ll know that it’s been in the oven for a while.
At the same time, if you eat the fruit raw, the sugar in the sugar will caramelise.
What else are you likely to find in your garden?
There’s plenty of fig in Britain’s gardens, too!
But do you know of any other good recipes for eating figs, pies and slices?