Preparing Figs for a Raw Pie

"Hello everyone. My name is Matt Fuller. This is Denise Bennet, my partner. We are the proud facilitators of the Light and Love Cafe. We are here on behalf of the Expert Village. That's a nice color addition. Isn't it? That's kind of what I was going for. It's nice. Kind of what I was going for. Okay, these are the figs. As I said before, we're going to go ahead and dress this plate, we're going to mix the fruit. Can you cut one of those open so they can see what the inside of a fig looks like? Yes, I can. Look at how beautiful these are. As they become a little older they're going to become sweeter. So, when they look absolutely perfect and all the seeds are very uniform, it's probably not at it's sweetest. These are going to be a little sweeter. It's kind of a balance, the way it looks. You want to help me with this? This is your thing. I'd like you to do it. You want me to? Well, okay. Well, I've got two things I'm doing here. I'm going to go ahead and finish this pie. Again, we're going to take this part off and make sure we didn't miss anything. It's hard to see it really and I apologize for that but this is a beautiful strawberry cream that came through. One thing that is important with this machine and other machines that have fine mesh screens in them is that if you're not going to wash them right away, that, as you can see I just stepped back here and I put them into some hot water so as to keep the things that are in the pores of the screen moist so as later when you are ready to wash it that you're able to do that more effectively. If you just let this food dry on here and try to clean it later, well let me tell you, you're going to be in there for a while, trying to clean it. So, just be aware of that, that you want to keep things moist so that you can clean them more effectively whenever you're ready. That's important."