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

i have the same problem on one brown turkey and one celeste. the other trees produce moist, soft and sweet figs. all trees have the same enviornment and treated the same way. i am searching for a reason which i can not find. if i can not rectify the situation i will cut all the branches and use 3 or 4 feet of the trunk as a rootstock and propaginate on it branches from the good trees.

I'd suggest an LSU Gold.....very large and very sweet fruit.....would do well in the ground in your area.

You are welcome Dave and tracydr! I get some concord grapes from my neighbor this way, they climb over my side of the fence! I just make juice out of them and drink it. So I also made Habanero Fig jam. This is what I called it because it is a jam, not a jelly, and it did not come out gold. However, it is inspired by the Habanero gold recipe that several of you kindly posted. To our surprise, this is a "HOT" item, not just taste-wise, but popularity wise. It is pretty different with fresh figs, so I will post how the recipe was modified. HABANERO FIG JAM 2 quarts washed fresh figs, chopped. Used mostly ripe figs, but to increase the pectin amount we included a few under-ripe figs too. 1/2 cup minced red sweet peppers 1/2 cups minced onions 1/2 cup minced Habaneros (I used orange Habs). 1-1/2 cups white vinegar 6 cups sugar 1 tsp salt Boil all ingredients together in large pot. Bring it to just below the candy temperature (measured with a candy thermometer). At this point I chose to take an immersion blender to it because we thought we would prefer it smooth rather than chunky. Pour into clean warm jars. Do the usual with the jars and lids, BWB 10 minutes. This made 7 half pint jars. Consistency of jam, spreadable but thick. No pectin was used and none was needed. Next in line will be Pequin-Fig jam. Lots of pequins and very few habaneros this year. The ones used in this jam were a rare find in the depths of the freezer. Last year was a good habanero year.