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Any Use for Green (Unripe) Figs ???

15 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
15 years ago
My daughter used the "little greenies" as ammunition for her sling-shot.
Dibbit
15 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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this has been such an education! so what I understand so far is: dark pulp is deeper rich fig taste but the lighter pulps are sweeter - and therein lies the opinion of "taste" of how much a person likes a particular fig... So perhaps if you wanted a fig flavored fruit = go light; if you want a good rich fig flavor = go dark. You have all been wonderful, thank you so very much. I think I will start with dark, rich, and then grow into finding more room for more fig trees after I learn to successfully "winter/wrap/care" for my first one.
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dangsr2- All you need to do is: - highlight the string of characters (place pointer on one end, left click and go towards other end). - while its still highlighted, right click & press copy - then open a new window, right click inside the address bar and press paste - then hit enter or click on GO. Then it will show the picture. Herman the link just worked for me so maybe you're doing something wrong??? Anyway, someone else just posted the pic for me! TY! (how did you do it?)
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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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Any Use for Green (Unripe) Figs ???
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Comments (18)
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.
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ottawan_z5a
15 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
15 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
15 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
15 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
15 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
15 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
15 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
15 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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