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Recipes To Eat Fresh Figs

When figs are served at the table uncooked hold them by the stem and with a small knife cut the fruit across twice, at right angles, downward as far as the stem. Thus quartered the pulp will open and hang slightly outward but will not become entirely detached. Then with the knife separate the pulp from the skin, gently scraping it toward one, from the centre, or stem-heart, downward. By this method one secures the entire pulp without the skin and in convenient bits for eating.