I bought a brix meter hoping to measure the sugar content (of an aqueous solution) of my various fig varieties, but the measurement requires 2 drops of clean, clear liquid from each fig being measured. So far I have been unable to extract 2 liquid drops from the figs I want to test.
Because of this my brix numbers are all over the place as any solid in the solution will make the readings invalid.

I called Atago - the manufacturer of my meter but they were not able to help. They are very interested, however, and are looking into how some of their customers are claiming accurate numbers for figs. I hope they find out and call me back, but in the meantime I was hoping a member of this forum might have the answer.

Again the question is;
                              What method are you using to produce 2 drops of clear fluid from individual figs so an accurate brix reading can be taken?

Thank you,
mgg

Could you squeeze or press the fig pulp in a something like a garlic press? I don't know if that would be clear though, maybe strain that through a cheese cloth.

Kelby,
I turned to the forum after trying many different methods including a garlic press and cheese cloth. There just doesn't seem like there is enough fluid in a fig to get clear liquid out. Thanks for the suggestions though.

mgg:

I've used a brix meter on all sorts of fruits but have the same issue as you. Unless you have juicy figs I think you are out of luck. But you might try finding cheesecloth, Agribon floating row cover, or another strong, finely woven fabric. Put your cut up fig in there and squeeze as much as possible. I imagine there is an instrument designed to express liquid from things like figs but I've not look for one.

I like my figs shriveled up like a prune. The better ones like Strawberry Verte are at least 30 brix when shriveled. My meter's scale goes to 32 and I can extrapolate to 34-35. I've had several fruits (sweet cherry, nectarine, pluot) read off scale, ie 35+. I think many figs will be the same because they are so dehydrated. Even if you get a reading it may just be 35+ unless your meter runs higher than mine.

In the end for the figs I really like so far brix reading doesn't hold much meaning to me. But if you haven't tested many other fruits you might not feel the same way. I've educated my tongue enough that I only use the meter to have a number to report about a particular variety.

Ummmmmm......................

I wonder if the test strips for Diabetics could be used to measure the sugar levels of a fig.  You could buy these small devices in any drug store chain. I think they are called Glucometers.  The actual numbers would not matter, but you will be able to tell if one fig has a higher sugar ratio compared to another.  These devices could also be calibrated by using a  standard solution. Then, we'd all be on the same page.  Instead of testing a drop of blood, we might be able to test a drop of fig juice for sugar levels.  I do not have a Glucometer, so I can't try this.  It might be worth a try.

For a comparison, one could start with some -(let's say a 10 fig sample group)- very sweet figs, of a known variety, get an average number, lets say 500, and then test another fig variety.  If that number is 400, then that fig was/is less sweet....if 600, then it's sweeter.  If this Glucometer thingy works, then we can communicate "Sweetness/Sugar-Ratings" (SR) by using comparative numbers, instead of saying my fig was "super-sweet", "very sweet"...terms that are meaningless.  So, for example:...Myron from Oshkosh reports...."My (insert variety name, here) had a SR of 550 this year.  Last year it registered only a SR of 450"......yada, yada, yada....and then, Petunia from Paducah, chimes in and adds...Mine had  a SR/600 this year!"...."The figs were so sweet that they blew off my bloomers!"....

Just an idea.


Frank

Steve,
I, too, like the shriveled prune-like, super concentrated, on the border of turning bad, only mother loving "ugly" and looking like certain male only unmentionable anatomy bits type of figs. These are, it seems, impossible to get a brix reading from as getting clear, clean fluid to measure is way beyond doubtful.
But, even the other just ripened very juicy "pretty boy" figs have so far been just as frustrating.

How do the folks - for example the guys that did that big study of which figs would be best to grow in Hawaii - manage to produce the required liquid needed? I agree that there must be some kind of press - most likely developed for a different fruit - that could be used. I just, so far, have not found one.
I have tried your suggestions and appreciate them, I just haven't gotten them to work. I've tried dozens of things to no avail. 

Is their some kind of extrapolation others are using and mixing with distilled water? 

Frank, 
I will pick up new test strips for my glucometer in the next few days (the darn strips are designed with a "no longer valid" date) and give it a try. It may have value for comparing my collection of figs against each other but I'm still left on the porch holding a wet newspaper because these numbers wouldn't be valid to compare with the studies that have published brix numbers. But thanks for an interesting idea to play with. See, I knew that glucometer would eventually come in handy.

Whenever I use a brix meter I just rub the cut fruit over the end, works really well with tomatoes.

Chivas,
According to the manufacturer this will produce unreliable results and my experience has been wildly different readings from the same fig as truly accurate readings require all solids to be removed.
How high a reading can one get from a tomato?

I have seen 15 brix on a cherry tomatoe.  Never had solids left on it, it just gets the juice on it.

Do you filter or just rip a mater open and squeeze?
15 seems impressive. Was it a yellow cherry t?

It's not just the solids that cause issues if you just go with a thin film of liquid. When there's that little liquid some of the water will evaporate instantly resulting in a high reading.

Micheal trust me the figs we like are often above 35 brix. They taste that way and I'm certain they are. I've seen those teens and twenty brix numbers as well. Most of mine are higher than that. If your instrument like mine won't read above 35 brix save your effort and enjoy the figs.

Test some store bought fruits. Mostly peaches will be 12-16. If you can find something in the 20s compare that to your sweetest figs. My tongue is usually accurate to within about 2 points.

Red cherry tomatoe, have grown a yellow grape that was 16-18 though not consistantly.  Beefstake tend to be 4-6.

Density. If you are comparing one fig to another and don't want to sacrifice flavor just to squeeze a few drops on a brix meter(especially if you like yours "prune like"), you can determine their relative densities. Mass/ volume. Mass is easy, the volume can be based on Archimedes principle- water displacement. Can use grad cylinder or a water spout. Not only could you compare figs regardless of size, variety or stage of ripening, you could calibrate it for glucose/gram of fruit. Think watermelon.

Mike in Ol' Virginny-

Thanks for the comments.  The truth is, I just thought of the Glucometer idea, and typed it down in a quick post.  The concept seems like it might work, but the reality of using the Glucometer to measure fig sweetness/sugar content might not be a viable option. 

I hope you can get some repeatable, and comparative, results.  Glucometers are cheap, convenient to use, are easily available to everyone, and the test strips, and meters are easy to find in any drug store. If these Glucometers do work, a new data base will have to be used.

Good luck.  Let us know your results, etc.


Frank

I wonder if one had access to a small centrifuge, if you could spin down the liquid and get readings, or would the sugars spin out in a layer as welll,,,,,,,,,,,,?

Glucometers are very specific for glucose.  They work based on an enzyme reaction.  They wont measure fructose or any other sugar.

Hi Bob-

Thanks for that information.  Oh well, back to the drawing board. 

Glucometers won't work.  : (((



Frank

Steve, 
I was really hoping brix could be another way to evaluate our figs and compare varieties as well as taste them at brix numbers that match - meaning if I said fig X was excellent and someone else said they didn't think it was we'd be able to see if both were ripened properly. I guess I'm going to be disappointed with this technology. The manufacturer just sent me another email so I think they are interested enough to come up with an answer if one can be found.

Bill,
How are you figuring out the glucose levels? The diabetic's glucometer I own may or may not (most probably) be useful in this regard. Good to hear from you, btw.

Chivas,
Guess I'll stick with the cherry mators. thx.

Frank,
I will let you know as I will give this method a try. thx.

Greg,
I checked and they're kind of pricey and not available to the masses but a good idea. thx.

Bob,
You heartbreaker you. thx though. Any ideas?

I have a fisher scientific refractometer (Japan).  It works great with grapes. 
You just squeeze a drop of grape juice on the lens and look through the eyepiece.  
Never tried it on figs but I have some brebas getting ripe so I will try it in a few days and let you know.

Ripe figs can vary from 12Brix to 40Brix.  Depending on the fig, location grown, how ripe, tree age, soil, water ...
There will be a lot of variation in the brix values.

Pino,
Waiting on your results. thx.

Mike, Interesting topic!
A nice puzzle for engineers.

So you need 2 drops of liquid associated with a fig either a) for a comparison or b) to measure the brix value.

I think a) is easier to achieve.
What if you take a fixed volume of the distilled water and drop into it a peeled fig. Mix it well squeezing out as much juice as possible. Having the same fig mass quantity is essential.

Measuring the brix of the solution for different varieties b) maybe possible to achieve by evaporating the fixed water quantity but that could be difficult to do.

Just my 2 cents !

Steve,

I have never measured sugar levels on a fig.   An article on Brix of different fruits shows figs Brix readings;  
http://www.flavoralchemy.com/journal/the-brix-of-sweet-fruit.html


For this discussion I will try a refractometer reading in a few days with a couple of brebas that are coming ripe and will report back. 
I can see that it may be an issue if I can't get a drop or 2 of clear liquid. 
I am thinking of waiting until the fig is dripping honey.  Cutting the fig open and try smearing some of the liquid to the lens.   The light needs to go through the liquid to get a reading.

12-15 brix is high for a tomatoe, especially considering it is greenhouse grown not field, these are values I have personally measured, what do you consider a good brix level for tomatoes?

Mike,

I just tried to mix a fig with water using this grinder:
http://www.amazon.com/Delfino-Intelligent-Coffee-Spice-Grinder/dp/B002A3GDRO/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1407447028&sr=1-1&keywords=Delfino+Intelligent+Coffee+%26+Spice+Grinder

The inside compartment is removable which makes it easy to carry around. Please see the photo attached.

You can find a number of similar devices that suitable for the mixing job. The mixture at the end is very homogeneous and definitely liquid.
You can try with the skins and without, and the figs of different ripeness.