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  • Writer's pictureAlex Subrizi

Figs (fresh)

Updated: Aug 5, 2022

At Poggiosole we grow grapes, pears, olives, apricots, plums, and figs. Our grapes and pears are quite tart and are best used to cook with, or to make wine (which we don’t do). Our olives are the basis for our oil, about which I’ll post a few weeks from now. Our apricots and plums are delicious, but our figs are divine.

They’re beautiful in their various shades of green and purple. And the taste is as far from dried fig as toro sashimi is from canned tuna. Like sashimi, some folks have a hard time with the texture, and think they’re gross. But I will say you should not write off fresh figs until you’ve tasted ours! They‘re in season now through the 3rd week of September and as with all our fruit, guests are welcome to eat as many as they can get their hands on.

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10 sept 2021

Never tried fresh figs, but this story and the beautiful, crisp pictures have convinced me I should. The picture of the plate with figs reminds me of Helmantel's serene still life paintings (Stilleven ( - but the figs are much more enticing.

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