Figs were hanging heavy on trees in several locations on our recent trip to Spain and Morocco. I have seen fig trees before, but never really had a chance to see really healthy trees up close. They are stunning. Huge green leaves and stunning fruit appearing in sort of clusters around certain branches of the tree. I now fully understand why they used fig leaves to cover their unmentionables, they are rather sturdy and larger than the palm of your hand…
In Spain we saw fruiting fig trees in Toledo, while in Morocco we saw them during a countryside tour and in herb/floral gardens towards the Atlas mountains. Cultivated for millenia, figs are luscious, sweet and juicy — one of my favorite fruit of all time. And I rarely get to eat them fresh in Manila so it was an absolute joy to find ripe ones in the markets of Madrid and Marrakech…
There are many, many varieties of figs, and I tend to like the ones with dark skins that are rather elongated and burst at the “seams” when ripe and ready to be eaten. Or do all figs get dark when ripe?
For dinner one evening in Madrid, we purchased several luscious figs, and 120 grams of the finest Jamon Iberico de Bellota and munched on them in our hotel room.
Like prosciutto and melon, the saltiness of the ham pairs beautifully with the sweetness of the fruit. These figs were perfect, soft yet not overripe. Sweet but not cloyingly so. Incredible texture that seems so unique to figs.
No utensils required. :)
P.S. Figs are “igos” in Filipino. Other fruit names translated, here.