I couldn't wait on eating fresh figs any longer, so I practiced an old method for ripening figs earlier.

That is amazing Bass!  And great pictures.

I had never heard of this technique.

And this technique might also prove very useful at the end of the season when there are still some very good figs that may not otherwise ripen and the first frost date is approaching.

Hope all is well with you.

Best wishes.

John
North Georgia Piedmont
Zone 7b

Bass,

Last year, it was so cold here that I had loads of unripened figs the end of September.  I oiled them and had similar results...but they were tasteless.  Unfortunately, I don't know if it was the cold weather, the oiling, or both that resulted in the complete absence of flavor.

C.J.

CJ, This method is best when we still have some heat. When it's too cool, the figs will not develop sweetness. 

Does oiling work for all kinds of figs, or just that type?

Thanks,

noss

I don't see why it wouldn't work with all fig varieties. I've done it with 3 or 4 different varieties with great success.

I do not bother with oilling breba or main crop because they loose taste.
If I want breba figs,now early in the Sommer I grow Desert King.
At this Moment the breba on Desert King are half ripe and they will be ready in a couple of days.
When one talk breba figs there is no substitute for Desert King.
It is the King indeed,flavor size,content etc.

actually the oiling technique was done in many middle eastern countries to believe it or not to Dates " Date palm fruit" to get then to ripen. The whole unripened bunch would be diped into oil and put aside. by next morning they are ripe and sweet.
your best bet for fig is a light cot of mineral oil (smell-less/ tasteless) to achieve Bass's results.

if i told you i wouldn't eat that fig, i'd be lying.  thanks for the extensive pictures.  it truly looks like proof that fig oiling actually works.  not sure how...but it looks like it does.

Beach goers use tanning oil to get a nice dark tan, Same thing with figs. 

Bass, nice looking educational pictures. 

Bob,

 This book written by Gustav Eisen "The Fig" which copyright expired ,survived and in public domanin online to read. I like to add it has a wealth of information. Here is a little information on oiling for those who are curious.

OILING THE FIGS.

In southern France—in Argenteuil and in Frette—a process is performed

called '

' appreter les Agues " or hastening the figs. In Argenteuil

and in Frette it is employed on all the figs which are desired to ripen

early, the proper time for this process being of the utmost importance.

If done too early the figs will not ripen at all, but will dry and spoil.

The proper time is when the fig begins to color and the skin begins to

feel soft, or about seventeen days before it w^ould regularly mature if

left alone. Toward evening, if possible, a single drop of good olive

oil is placed on the eye of the fig, care being taken not to spread the

oil. The oil is placed on the eye by means of a wheat straw and in

such a way as to touch only the center of the eye. The next daj' the

fig shows a change and in nine or ten daj's it may be cut, perfectly

ripe, the operation having hastened the ripening of the fig certainly

from six to eight days. Such treated figs are also better, sweeter, and

with smaller seeds than those which have not been oiled.

Martin--thanks for the info. Can you provide a link to Gustav Eisen's book?

Figs 4 Fun Link No. 270

Thanks Jon you made it much easier.

Would you put another link? the one provided does not work since it is hosted in google books I can't even see a single whole page

Did you rub it around the eye or just on all the skin of the fig?

I rubbed it on the skin.