Before you bite, give your fig a little look-see. You want it to be plump, soft but not mushy, and maybe even have a tiny crack in the skin. That crack is a fig’s way of whispering, “I am perfectly ripe; eat me now.”
Give it a gentle squeeze. If it feels like a deflated water balloon, it’s past its prime. If it’s hard as a rock, it needs a day or two on the counter. But if it gives just slightly—like a firm handshake from a friend—you’re golden.
Pro tip: If your fig has a bit of white bloom on the skin, that’s natural yeast. It’s not mold. It’s basically fig glitter. Eat it.
