[gentle upbeat music] We ferry over to Ocracoke Island, famous, not only for its wild beauty, but also for an amazing variety of figs that flourish in the sand and salty air.

Today, we get to learn from local experts about what makes the history of Ocracoke figs so special.

[upbeat music] - [Paul] Hey, Sheri.

- Paul.

Paul, it's Sheri Castle.

How are you?

- I'm well.

How are you?

- I'm good.

Somebody told me you were picking figs this morning.

Is that true or is that just a rumor?

- Yeah.

Let's go try it.

- Let's go try it.

You know I've never picked a fig, I've never picked an Ocracoke fig.

Are they different from flatland figs?

- Yep, they are.

- All right, go show me one.

Go show me one.

[upbeat music continues] All right, so this thing is covered.

So, tell me what I'm looking for when I need a ripe fig that's ready to pick.

- This one right there.

- [Sheri] Okay.

- These two of both have swelled up just enough and you touch it and it's got just a bit of softness to it.

- All right.

Have a look at that and they start tilting down just the least a little bit, don't they?

- [Paul] Yeah, then just twist it.

- Okay.

All right.

Here we go.

My first fig.

- [Paul] There you go.

- By golly, look at this!

So, you got us a bucket here.

I'm gonna hold the buckes.

So, find me another one.

That was fun.

So, when they're coming in hot and heavy, I mean, are you picking once a day, twice a day?

How often do y'all pick when it's high season?

- When it's prime time, about every day.

- And how like, I know there's different sizes, but like off of one this size here, about how many pounds of figs might you get in a good year?

- I don't know.

This tree right here could probably easily produce 100 pounds.

- 100 pounds of figs.

- Or maybe more.

- So, let's find me another one to pick.

- Well, here's one right here.

- Ken, look at that, how different that is from the one next to it.

I mean, it's like it's trying to help us out.

- They could almost go from like this overnight to like that the next day.

- That's amazing, from a good rain or something.

So, what kind of fig is this?

- I call it watermelon.

- A watermelon.

How come?

- But there's another, 'cause it looks like watermelon when you cut it.

- Oh, that I can do, too.

All right, so this is watermelon.

Let's go talk to Gail, 'cause she can tell us more about what this is called.

- Okay.

- Gail, it's Sheri.

It's so good to see you, my friend.

- Hello, Sheri.

How are you?

- How you doing?

You must've heard me talking about not knowing what different kinds of figs are, 'cause it looks like you've given me a lesson here on a pretty plate.

- I have several.

- Okay.

- I have a pound fig.

- Paul, can you hold my bucket?

I gotta pay attention.

- This is the watermelon.

- That's what we were just picking, the watermelon.

- Right.

This is a lemon.

- For the color?

- Yes and this is a turkey fig.

- Which I've seen before.

Maybe- - And these are Celestes.

- So, these little Celestes, I've heard these are so delicate and tiny.

Now, I need to see the inside of these.

If I hold the plate, will you?

- Sure.

- [Sheri] Oh, wow.

- [Gail] This is the prettiest one.

- [Sheri] This is the... And that's... Look at the inside of that.

- [Gail] Looks like a watermelon.

- It does look like a watermelon with its green and its white.

Yeah, they named that one right.

- This is the lemon.

- I've never heard of it.

Now, it's so much paler.

Okay.

- [Gail] And this is the brown turkey.

- Yeah.

That's the ones that grow near where I live.

Chapel Hill and then- - This is the Celeste.

- Now, I was told, but you guys are the fig experts, that if the stem is tough, you take it off, but other than that, you can use the whole fig.

There's nothing to seed or peel or anything.

You just use 'em straight up.

- No.

- So, which one is your favorite?

- This one is the sweetest to me.

- Okay.

Can I eat this?

Is that... - You sure can.

- I didn't even ask.

Look at me pick it up without manners here.

Oh my Lord.

The best way to keep 'em, 'cause they're just as delicate they can be, that's why everybody makes so many preserves, right?

'Cause you've gotta preserve 'em.

Do y'all ever get tired of figs or... [Paul chuckles] - A little bit.

- Yeah.

- We eat fig preserves almost every morning.

- I hear that they're, I mean, they're full of fiber and iron and stuff, but they're just so sweet.

I mean, that is an amazing thing to me.

- They make a delicious appetizer.

Stuff 'em with the little goat cheese.

Wrap 'em in prosciutto and drizzle 'em with some balsamic glaze.

- Oh, man.

That's good living right there.

That is good living.

How many are y'all gonna pick today?

You don't know.

That's just it.

You don't know when you get up what the day's gonna hold.

- Well, oldest Celeste now is pretty well back done for.

So, only thing we'll get today is the pan fig and the watermelon fig.

- I have never seen a thing like this before.

That is amazing to me.

Can I have one more?

- [Gail] You can have all you want.

- I'm holding the plate, but I'm asking.

- [Gail] You can eat all you want.