Here's what to do with unripe figs
bonsaist
15 years ago
By now many of us will have lots of green unripe figs left on trees. I just finished making this delicious preserve with my unripe figs.
Here's a Turkish recipe I learned.
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.
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.
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.
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.
It's absolutely delicious.
Enjoy
For more recipe, check out my website.
Bass
Here is a link that might be useful: Fig recipes
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Comments (16)
loslunasfarms
15 years ago
dieseler
15 years agoRelated Discussions
Pineapple Guavas - what to do with unripe fruit?
Comments (3)The two lower left halves look typical, the other halves are similar to some of mine that are actually over-ripe, that is, the gel becomes a void and the flesh becomes leathery. Did your tree receive regular water during fruit formation? The brownish areas of the fruit are typical of the leathery syndrome also. Feijoa fruit will ripen when brought indoors, but you do not give a timeline. Some of my hard fruit has taken a week to soften indoors. Perhaps feijoas do not respond to gassing in a bag. If the fruit feels rubbery when squeezed and is solid and gives a juicy sheen when cut, it should be edible. The whole west coast had an odd spring and summer this year, I would wait until next year's crop to doubt the potential quality of your fruit. Fruit up here (Portland) is very late and only a minority of fruits have filled out. Nothing has dropped so far. I would have expected California fruit to be long gone....See MoreCover unripe figs with paper bag?? Yes?? No??
Comments (4)Thanks!! You guys are fantastic!! I've got Reemay and a sewing machine and I made some little 'fig bags' to go over the little figs. I am seriously considering making a bird net cover for the entire tree. Sort of like making a small fish net like the fishermen use only much, much smaller. When these trees get bigger and have hundreds of figs I won't mind sharing with the birds but not this year!! Cheers, DL...See MoreWhat to do with unripe figs?
Comments (3)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...See MoreUnripe figs to reserve
Comments (9)Hi Drew: I just saw someone post a recipe for unripe fig preserve. Mine has alot of similarities to his. Try this. cut stem of figs, place in a bowl and pour boiling water over it. Sprinkle 1/2 tspn of baking soda and let sit for one hour. I also placed a plate on top to make sure no parts of floating figs miss the liquid. Drain and rinse the figs very well in cold water after the hour soaking. I still do not know the purpose of using the baking soda, and hope someone will enlighten me with an answer. Now comes the fun part. I create my own mix of what to add to the cyrup. This can include a sliced orange a tbspn of grated jinger, some chopped walnuts, a handful of raisens,a diced apple. I just finished a bach of some 40 figs that filled 7 pint jars. It contained all the above. As far as the cyrup, I start with 2 to 1 sugar and water. Then I apply the taste test while it is cooking. If too sweet I add more water. Also as an inssurance policy I prepare another small quantity of very hot ready cyrup. Just in case I run short at the stage of filling the 7 jars.Fill the jar up to 1/2 inch from the top of the jar. Always process them in hot water bath for 10 minutes. The timing starts when the water in the kettle starts to bubble.Later I moderate the temp some to prevent overflow.Prior to this, needles to say, all the empty pint jars have been in the oven for at least 20 minutes, at about 200 degree, even the utensiles get the same sterile treatment.The lids, get a 10 minute treatment on the stove in moderately boiling water. This bach just completed took 1 1/2 hours of cooking on medium to medium low heat, depending on your particular stove. Keep stirring regularly and taste the cyrup as you go. Please feel free to shoot back with any questions you may have about this very unorthodox recipe of mine. Good luck and have fun. Janoyan...See Morewild_forager
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15 years agoPTricia
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3 years agoSuzanne Gannon
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bonsaistOriginal Author