Hong Kong’s very own organic figs from Zen Farm are back!
Whilst their skin is indeed green, like, well yes, green figs, there is certain crop which is called white. There are more than 700 kinds of figs around the planet and the main ones are green, purple or black. White figs happen to be very rare on the market because of their fragile skin, thus not pleasing our dear globalized supermarket where fruits not staying bright and juicy for a month will not make it to the shelves. White figs wouldn’t be in very good shape if they would be on a 12 hour flight.
With those delicate features, needless to say that everything is edible, including the too-often peeled skin.
Beside of being little nutritious bombs, they contain an unbelievable amount of natural sugar, a delicate fragrance and a perfect fondant texture. Honestly, it is hard to find them negative points. Last year, I cooked them as a delicious chutney, but this year, I thought why would you ever cook white figs? It’ll spoil their texture, their nutritious aspect, their flavor and no one will ba able to see how beautiful they are being mashed beyond recognition.
Figs are a classic baked or poached dessert, for example in blueberry infusion like in my book ‘Never Skip Dessert‘, but I would rather use purple or black figs like those from Sollies when it comes to baking or cooking.
I could only picture white figs being served raw, so I didn’t prepare any dessert; instead I created an appetizer, a salad.
A quick call upstairs to see what cheese we had in our cheese cellar and when the word Charolais came out, that was it. To compliment the organic white figs, I chose fresh cherries, arugula, lemon zest, Charolais cheese, black pepper and virgin olive oil.
Simple and giving full justice to the figs, there was nothing else to add… I didn’t want to have bread, crackers, toast, nuts, and the whole bla bla bla… I just wanted to keep the flavors clean.
…and guess what I did next? I ate it. :)