Whenever I remove an unripe fig from a tree, I cut in in half to look at the inside. The figs in your pics are about on par with what I've found from many different varieties. ~james

Yor fig Need Thinning,and trimming in the Spring only. This year is unusual bad for figs here in New Jersey. So you can't get a conclusion about your fig looking of this year. One Other thing you can do,if you want ripe main crop: Brake off the breba,crop as soon as they appear. No fig will produce 2 full crops in New Jersey. The hot season is not enough long. Happy Gardening Happy Gardening

And yet another variation on the theme: Fig Konfyt (Preserved Green Figs) from Preserving, by Oded Schwartz (also originally published in the UK) This recipe comes from South Africa, where making rich preserves has been developed into a fine art. The figs should be fully mature but not ripe, otherwise they will not withstand the cooking process. 2 lb (1 kg) green, unripe figs 4 tablespoons salt 1 tablespoon baking soda (optional) 4 cups (1 kg) granulated sugar 1/2 cup water 1. Trim the stem end off each fig, then, with a small sharp knife, cut a deep cross into the top. 2. Place the figs in a large glass bowl. Cover with cold water and add the salt. Mix well until the salt in dissolved, then weight down with a plate and let stand overnight. 3. The next day, bring a large pan of water to a boil with the baking soda, if using (it helps preserve a good green color). Drain the figs and add to the pan. 4. Return to a boil, then reduce the heat and simmer gently for 25-30 minutes, or the figs are just tender. Have ready a large bowl of very cold water and immediately transfer the figs to it. Let cool, then drain the figs well. Place in a large, noncorrosive saucepan. 5. Place the sugar and water in a separate pan. Bring to a boil, stirring until the sugar dissolves, then skim well. Boil for 5 minutes, then pour over the figs. Weight down and leave overnight. 6. Next day, bring slowly to a boil, then simmer very gently for 2 to 2 1/2hours, or until the figs are translucent. Lift them out of the syrup with a slotted spoon and arrange in the hot sterilized jars. 7. Return the syrup to a boil and boil for 10 minutes, until it has the consistency of liquid honey. Pour into the jars and seal. variations: add a 2 inch (5 cm) piece of ginger, finely shredded, when you make the sugar syrup in step 5.

I know from experience with citrus that citrus growers do often recommend removing fruit from young trees to allow the tree to put its resources into growing wood and leaves. It also keeps the young tree from being weighted down by fruit that would be better suited for a bigger tree. I don't think figs need the same treatment. The fruit are much smaller, mature much quicker, and don't require so much resources to fill out and mature. I would leave the figs and enjoy your first crop! I am not as experienced with jujube and persimmons and will defer to others to provide input on those.