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Any Use for Green (Unripe) Figs ???

14 years ago

Hello, is there any way to use green (unripe, not just green in color) figs? My 4 fig "trees" (really, just dieback bushes in my climate) have a good crop this year, but not a single one is ripe, and, based on our weather and past experience, NONE of them will ripen at all this year.

Is there any way to use them for something, perhaps a pickle or cured and salted like an olive?

Or, are they worthless?

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Comments (10)

sandsquid
14 years ago
My daughter used the "little greenies" as ammunition for her sling-shot.
Dibbit
14 years ago
I've never done it for figs, but I used to make an excellent (if I do say so myself) green tomato chutney - from an "old" Joy of Cooking recipe. I don't know if the newer editions still have it, but old copies are findable, and chutney is infinitely adaptable as to ingredients.... It could be made with either green tomatoes or apples - as I recall it had raisins, lemon, vinegar, the tomatoes and a few other ingredients, all cooked together. I would imagine you could mix in a few apples with figs...?
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Hi mgginva, just yesterday I was looking at Bass' recipe page, which has a recipe for fig preserves Fig preserve This recipe is perfect for those who end up with lots of unripe figs in the fall. Ingredients: 2 pounds unripe figs 1 cup Sugar 1 teaspoon Cloves 1/2 Lemon 1 Pick the unripe figs that are almost full size but still hard. Cut the stems, (If you wish you may also peel the skin off.) Place in a pot, cover it with water and boil them for 5 minutes. 2 After they have been boiling for 5 minutes, drain the water and add new water and boil again. After 5 minutes, drain the water again. 3 Now you will notice that the figs are soft. Add enough water to cover the figs in the pot, then add the equal amount of sugar. So for every cup of water 1 cup of sugar. 4 Allow to boil for 15 minutes, then add a little bit of Cloves. Then allow the syrup to thicken then add the juice of half lemon. Let it cool, then place it in a jar. Author: Bassem Samaan Here is a link that might be useful: Trees of Joy - Fig recipes
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Hello fig friends, I have one Dalmatie (San Piero) trees, which was very promising this year (after 3 years) as it had a lot of breba figs in April. Then suddenly, temperatures started to go down (not below freezing though) and up for a while. Then all figs from different sizes all turned yellow and started to become all spongeous. This fig tree is infected by Mosaic Virus and has small growing irregularly sized leaves. This virus is said to be inoffensive as when the temperature rises, the effects (mottled leaves, small development) become almost invisible. This is true when you live in the hottest places (Italy or Mediterranean area, some of California/Florida,etc). However, for cold region, with low temperature in Spring and Autumn, the virus is more visible and probably affects most sensitive and infected trees. My father also has the same cultivar, in a better situation and has experienced the same problem. Unfortunately, the nursery selling fig trees are often located in hot areas where it is not possible to evaluate the effects of the virus. By the way, at my father's garden, there is a northern fig tree which produces a large amount of brebas. None EVER fell, regardless of temperatures variations, but the tree is not infested with this virus. I also have introduced a cultivar from Lecce (South of Italy), called Cascitello and it is bearing a magnificient breba fig. The plant is very small and is NOT infected by Mosaic (fruit not falling, enormous leaves and HEALTHY). I might be wrong but I honestly don't think so. Bye, Etneo
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Are some falling or just so many that you are curious? Old trees are often called 'wild'. Seed grown years ago for ciders, juice, and baking. Even used as water when in a drought or wells dried up...or a water source became contaminated. I have some oldies and have small tart fruit. Small, having never been pruned for years. (If ever). Overgrown. They will sweeten a bit come fall but usually still on the tart side and not great as a fresh eater. Depending how ambitious you are, many things can be made from them. Cider, vinegars, baked, prepped and frozen or canned, etc. My farm was established around 1813-15 by town records, so fruit trees were most likely planted following the clearing of the fields... Might be good to try and determine the age of your trees. A pic of the whole tree and a close-up of a fruit cluster and your location. Some, if not too old, can be pruned and the fruit culled over a few years to give new life and tasty large fruit. (I've put in grafted trees over the past 20 yrs for fresh fruit.) Googling different key words like 'wild apple tree recipes' might help. As mentioned, the fruit and orchard forum on here can help determine the age of your trees. Some might say 'good for firewood', 'good for nuttin'.... i tend to ignore those comments.
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ottawan_z5a
14 years ago
I throw it on the compost heap or cut it in two pieces and throw it in vacant veges bed. The earth worms will recycle it eventually.
rob5020
14 years ago
Hey Denninmich,
Where in SE Mich ae you from?I'm in Clinton Twp.What type of varity's do you have?Thank's
Robert
gorgi
14 years ago
Sorry for my blunt comment...

Like most (male) caprifigs; the green-unripe (common)
figs (which are still latex-laden) are likely to be
most appreciated by goats that eat almost anything.
P.S. capri ~= goat.
denninmi
Original Author
14 years ago
Robert from Clinton Township, I'm in West Bloomfield.

I have 3 kinds -- 'Hardy Chicago,' 'Brown Turkey', and an unknown, mystery one from a cutting from an Italian-American friend, whose father-in-law grew it in his garden in St. Clair Shores. For all intents and purposes, though, IMO, they're all the same, small, blackish/purplish figs with red on the inside. I don't see much difference between any of them.

Gorgi, you're right about the latex, it is abundant in unripe figs. But, I did find a recipe on a site devoted to Greek cooking called "Mama's Taverna" for candied baby figs. They are slit open and boiled first, and the author recommends using an old pot you don't much care about, because of all of the latex which comes out of them. After that, once the latex is boiled away, they are candied in a sweet, spiced syrup.

I posted this on the Harvest forum with a link to the recipe if anyone is interested.

By the way, I was WRONG -- I got TWO, count 'em, folks, TWO ripe figs! WOWWY -- Living large now, eh, boys and girls? Oh well, better luck next year.
dieseler
14 years ago
Denninmi, i grow mine in containers in full sun on a cement patio, was wondering if your plants are very young or have you ever tried the container method .
Martin
bonsaist
14 years ago
Green unripe figs can be made into a delicious preserve. In Columbia they make the preserve known as Brevas from the green unripe figs.
In Turkey the unripe figs they are used when they are full size. peeled and boiled, the water is drained, then boiled 3 times, this will remove any bitterness. Then the sugar is added.
Here's the recipe, it's in Turkish. but there are some photos.

Here is a link that might be useful: Turkish unripe fig preserve
fignut
14 years ago
Bass, I'd love to try that recipe (lots of green figs), but my Turkish is a little rusty, LOL (and Google doesn't give Turkish as an option).
Any chance you could give us an idea of how it goes?
rob5020
14 years ago
Hey Denninmich,
If you would like any other varieties let me know you can email me at mdusha01@baker.com I have some you might like and they do well in Michigan.Thank's
Robert

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