Late Summer and Early Autumn are peak time for figs. Any other time of the year, you will probably be getting fruit from great distances and, as figs don’t ripen after picking, this normally means that they are bland and dry. A great fig should look like it’s just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet. Once you’ve managed to find a fig that meets all these criteria, I guarantee a heavenly experience.
The unctuous sweetness of a fresh fig, combined with its ripe-rich texture, is unbeatable. I have been picking figs from a local estate, to make jam, and can tell you that nothing beats them straight from a tree. This salad was made with the left over, over-ripe figs.
This is an Ottolenghi recipe, from Plenty. Relatively easy, for an Ottolenghi recipe, it can be made at the last minute. Phew! So many of his recipes take an hour or 3 to make.