After I removed the messy, encroaching ficus tree, I decided to replace the empty space with something edible.
I selected a pomegranate, Valencia orange, and a fig. I chose the Diana variety because it looked so adorable, almost like it was decorated for the holidays.
I know you’re supposed to remove any fruit the first year because it’ll encourage stronger root growth, but I’m going to let these guys ripen first and eat them.
This golden fig is soft and ready to eat; incredibly sweet–tropical with hints of banana and pineapple.
What’s funny is that I learned that fig is a member of the ficus family, so to avoid any invasive root damage, I planted it about fifty feet away from the house. The guy at the nursery said that would be far enough away to be safe.
So yummy, not too crunchy with seeds like other figs. It was absolutely delicious and juicy. Dried figs are great, but this one fresh off the tree was such a treat!
This is the end of the month, almost the end of the year, and tomorrow’s full moon will beguile us with a spectacular lunar eclipse.
I love these little matching pots from Daiso. They kinda sorta remind me of Chanel quilting. The plant saucers, also from Daiso, were meant to hold ginger and wasabi for sushi.
Nothing but a round sunny yellow plate with a variety of succulents, but they bring joy.
Enchanted Seashells | Princess Rosebud 