Flirting with Figs: a July recipe
Warren Bugeja shares his new recipe for grilled figs with Roquefort, walnuts, thyme and honey as he looks back at the history of this popular fruit
On these sun-drenched isles, high summer brings not just shimmering sea days and languid golden evenings, but also a second season of figs. Although over 30 varieties of fig can be found across Malta and Gozo, most are familiar with the early green figs, known as bajtar ta’ San Ġwann, which ripen in June, coinciding with the Xewkija feast of St John the Baptist, hence the name. The same trees later produce dusky purple figs (farkizzan), which are harvested in August. This variety, referred to locally as tin, is typically dried and pressed together with bay leaves and aniseed to last through the lean winter months.
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