And they are just delicious. With a green skin and red interior, they are the only ones to ripen after being picked. Just as well too because they are only just coming into season now. We have two trees, one of which doesn't seem to get much sun. It is huge so the net doesn't quite cover it, with the result that birds are invariably having a party inside the net. Anyway we are eating them now. I have made fig jam out of the brown turkeys, and also poached some for two hours with honey and cider vinegar, then dried them out in the oven. They were very popular tonight with Winsome and her guests.
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