Figs are grown mainly in Greece and Turkey as well as in Australia. Those seen most often have green to purplish-black skins, but they can also be red or yellow, according to the variety. Some figs are much sweeter and more aromatic than others. Ripe figs, with a powdery, white bloom on the surface, have plump, soft flesh and are eaten whole, skin and all. They are perishable and will only keep for a day or two. Do not buy figs that give off a sour odor.
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