Been eating fresh figs my whole life and never heard of peeling off the skin first 😅. That would be like eating a pastry but "peeling off" the bread part and just eating the filling. Who does that? Very pleasant video, thank you.
Lol. We are all different, taste buds included. I agree with you that eating whole figs creates the more complete flavor. At the end of last season, cool weather prohibited proper ripening of some of my figs, and the skin was too bitter (Adriatic types especially). I would imagine that if someone didn't know the reason why that happened, and tasted such fruit, they would be more inclined to avoid fig skin in the future. I am also inclined to think that if those people are offered a properly ripened Black Madeira or similarly highly rated fig variety, their habit of eating skinless figs could be reversed.
To me campaniere has an apple pie kind of taste. Sweeter than smith but not the berry taste; more like a caramel taste. I often have a problem with ants going in the eye so I have to bag them. 👍
Yes, I agree with that caramelly flavor, especially on my later tasting review with very ripe campaniere. It was quite a challenge for me to balance perfect media moisture for this variety. As Chris from Oregon Figs mentioned it on his channel, that this variety tastes better in ground, I would have to agree without trying.
Been eating fresh figs my whole life and never heard of peeling off the skin first 😅. That would be like eating a pastry but "peeling off" the bread part and just eating the filling. Who does that?
Very pleasant video, thank you.
Lol. We are all different, taste buds included. I agree with you that eating whole figs creates the more complete flavor.
At the end of last season, cool weather prohibited proper ripening of some of my figs, and the skin was too bitter (Adriatic types especially). I would imagine that if someone didn't know the reason why that happened, and tasted such fruit, they would be more inclined to avoid fig skin in the future.
I am also inclined to think that if those people are offered a properly ripened Black Madeira or similarly highly rated fig variety, their habit of eating skinless figs could be reversed.
To me campaniere has an apple pie kind of taste. Sweeter than smith but not the berry taste; more like a caramel taste. I often have a problem with ants going in the eye so I have to bag them. 👍
Yes, I agree with that caramelly flavor, especially on my later tasting review with very ripe campaniere. It was quite a challenge for me to balance perfect media moisture for this variety. As Chris from Oregon Figs mentioned it on his channel, that this variety tastes better in ground, I would have to agree without trying.