If you happen to be the person I accidentally elbowed at the farmer’s market while yelling “OMG! Are those Christmas Figs?” and barreling my way to the table, then this is the fruit for you!
So…yeah. I might have run someone down at the market this week.
In my defense, it was crowded and I was cold. Which doesn’t sound like a good reason to elbow someone I suppose, but it’s been around 60 degrees all week here in San Diego! Yes that’s right. Under 60 degrees at times. If I have to wear socks for one more day, who is going to see my pedicure?!? Who? Warm it up weather man or I am going to have to start posting toe polish pictures on my fruit blog and NO.ONE.WANTS.THAT.
Wait. What were we talking about? Oh right…figs. There should not be figs at the market in December. Should not. And because I was so cold, I thought sure they were some sort of desert mirage style illusion. I had to get up to that table before they disappeared. You can imagine my delight when they turned out to not only be real, but to in fact be the best tasting fig I personally have ever had. Apparently, and this will seem logical once you hear it, they are called Christmas Figs because after their main crop in the late summer, they produce another little bumper crop in early December. Thus the name of course. And thus the crazy, however brief, scene at the market.
Luckily [ahem] the victim next to me heard all the ruckus as I was bombarding the man at the stand with questions and was so intrigued that he bought a bag full for himself. You are welcome dear stranger. You are welcome. Also may I recommend some Arnica for that bruised rib.
Plump little green fig with pale yellow dots and gloriously deep red ruby flesh. Christmas indeed!
Smells like plants. There is something fresh and almost herbal, but not quite.
Gushy and soft with grainy tendrils and crunchy little seeds.
Deeply sweet raspberry flavor.
OVERALL Overall Rating:
Eating this fig is like eating a little pocket of the best raspberry jam you have ever had except without the cloying sugary sweetness of jam and with a complicated base of earthy flavor. I like to spread them on toast or crackers with a drizzle of honey to really glam it up. Then I call it “breakfast” and pat myself on the back for being so healthy.
Late Summer + December