Today was a particularly bad day for the figs here, its already rained twice, and at least a few dozen pounds of them have split... But, on the other hand...
Today I ate my first Hardy Chicagos and an LSU Gold fig. Delicious! I'm more partial to this years Chicagos... Celeste has come in last this year, I'm afraid. Still anxiously waiting for Mission, Smith, Hunt, LSU Purple, O'Rourke, Tyger, Honey, Native Black, and a quite few others to ripen...
Now, the question I have: Has anyone ever attempted to eat a bug-free, fermented fig that is still on the tree? I found one today, and I didn't even realize it until I had it up to my nose (it wasn't wrinkled or deformed). I tasted it... and I am sorely, sorely tempted to make fig wine this year. (We make orange wine from the orchard here, and I'm assuming I could do it the same way, seeing how easily these figs fermented.)
Experiences with fermented figs or fig wine, anyone?
Thanks! And... I hope everyone's figs are coming along well!