{"id":134700,"date":"2016-02-12T17:54:47","date_gmt":"2016-02-12T07:54:47","guid":{"rendered":"http:\/\/southburnett.com.au\/news2\/?p=134700"},"modified":"2016-02-12T17:54:47","modified_gmt":"2016-02-12T07:54:47","slug":"an-historic-fruit","status":"publish","type":"post","link":"https:\/\/southburnett.com.au\/news2\/2016\/02\/12\/an-historic-fruit\/","title":{"rendered":"An Historic Fruit"},"content":{"rendered":"

\"\"<\/a>February 12, 2016<\/strong><\/p>\n

by Jason Ford<\/strong>
\nFord on Food<\/a><\/strong><\/p>\n

Figs have a long and colourful history. The Greeks considered the fruit a symbol of fertility, and it\u2019s said fig trees grew in the Hanging Gardens of Babylon.<\/p>\n

In the book of Genesis, Adam and Eve began wearing aprons of fig leaves after eating forbidden fruit from the Tree Of Knowledge (naughty kids!). <\/p>\n

While I remain unsure about wearing foliage underpants, I\u2019ll eat figs any day.<\/p>\n

Figs are a flower turned inside out and the seeds are actually the fruit.<\/p>\n

They\u2019re generally golfball sized and pear shaped, with tender skin that varies in colour from green to dark red, purple or black. The sweet pulpy flesh can be pink or even yellow.<\/p>\n

They are one of the only fruits in the world that can begin to ripen and sun dry on the tree, and dried figs are almost twice as sweet as fresh ones.<\/p>\n

When buying figs, look for plump and unblemished fruit with a sweet perfume. <\/p>\n

Don\u2019t worry if they have started to split and reveal the inner flesh, as this is a sign of ripeness.<\/p>\n

They are highly perishable after picking and should be stored in the refrigerator wrapped in wax paper, and are best eaten within a few days.<\/p>\n

They are wonderful in baked cakes, puddings and biscuits.<\/p>\n

* * *<\/strong><\/h2>\n

Sally\u2019s Favourite Figs<\/strong><\/h2>\n

\"\"<\/a>I once had coffee with a food and travel writer from Sydney, who told me a great and simple recipe for a fig appetiser.<\/p>\n

Method:<\/strong><\/p>\n