So sad.  Tonight I picked my very first green fig from an unknown fig tree that I purchased in late May or early June.  It was very soft when I touched it and there was a storm coming so I decided to pick it.  Well it definitely wasn't ripe!!  How do you know when a green fig is ready to be picked? By the way this is a breba fig.  Any ideas what it could be?

 

If unripe, it's hard to tell, it could be White Marseilles or Lattarulla.

"You can tell that it is time for harvesting figs when the fruit necks wilt and the fruits hang down."

Full article here:

https://www.gardeningknowhow.com/edible/fruits/figs/how-to-harvest-figs.htm

They are ripe the night before the birds eat them

Hi,
Normally the green turns yellowish.
But you'll have to experience and learn by yourself. Take pics of that one and keep them for future reference.
From the look you were at least 10 days ahead of the fruit being ripe.
Brebas are sometimes hard to get perfectly ready and some don't ripen properly - whatever you do . That's the reason why people mostly rave about the main crop figs ...

Please look the following pics for comparison purposes...

A few signs for picking ripened figs:

1. it droops down.
2. it is soft when applying little pressure
3. the skin turns light green/yellowish, and show some brown spots
4. the birds peck on it
5. the ants circling around it
6. the honey seeps out of the eye for certain cultivars
7. when twisting it, it comes off the tree easily.

You should put an organza bag on it when it starts to swell.  Otherwise, you do not get to eat it, or eat part of it.  Your choice. :-) 

The pics were taken from my Ischia fig a couple of weeks ago, similar type of fig as yours. Enjoy it the next time around.

I can't say I have experience with a lot of varieties but mine definitely droop as they ripen and it's very noticeable. I notice a change in how they feel on the surface that's hard to describe - like the difference between how the skin on your outer arm feels compared to the skin on your eyelids.

When it's hanging a full 90 degrees is the only time I pick my figs. 

Hi Angela

hope all is well. Is this the "ribbed white" from karl? If so, mine are ripening up too, i pick them when the skin is very soft, easily damaged and there is a bit of brown on the skin. I believe the fig is white marseilles, here is a topic i started about it here.

https://figs4funforum.websitetoolbox.com/post/mystery-fig-id-please-8639618?pid=1296826232

Thank you everyone for your comments/suggestions.

Aaron - yes, it is the 'ribbed white' from Karl.  Next time you get one that is ready from your tree can you please post a picture so I can see what it should look like on the outside and inside.  I was so sure that mine was ripe since it was drooping and very soft.

Just looked at your link Aaron after sending the post.

The fig in that link is a bit underripe too, i think there are some that are ready, ill hceck when i go home today.

When they are ready, you barely need to touch them and they come off the tree... you'll also see ants on the fig too!

I have a green unknown similar to yours and it was thirty five years before I figured out when it was ripe.
Mine goes through five stages:
1. It's soft.
2. It nods.
3. It gets light white cracks.
4. It gets deep white cracks. (Mom liked the figs at this stage.)
5. It gets brown spots. =*Ripe*! (My favorite.)
If the critters will let you hold off until that final stage, you'll be surprised at the transformation in taste. When you open it, you'll notice that the inside has turned color from white to translucent. Then the fig goes from blah and tasteless to sugar jelly. Not everyone likes them that ripe but it's given me a whole new appreciation for this old fig tree I never liked before. Best of luck with it.  

This is a video on fig ripeness for dark figs but should still be helpful: 

Peter's Honey is an exception. I almost composted mine, until someone posted that it needs to be picked before the 'droop'. I kept waiting longer and longer, thinking they'd get to the perfect stage, but they got worse. Now, it is a fig I really like!

My first ripe Italian Honey breba fig on 6-20-17.  

Well I just couldn't resist picking another fig eventhough I knew it wasn't quite ready.  It was more ripe than the first one but still not ripe enough.  I still ate it!

Mara, thanks for the attached video.  I do not know if I want to pick fig when it is wrinkled or dried.  My white Ischia has very tender skin that is easily bruised.  The ants are circling around the organza bag, an indication that they detect the sugar smell from the bruised skin.  Even though July and August are hot here, I'd not wait any longer.  There is a chance that the fig may go bad.  Maybe  some varieties having thicker/stronger skin can be picked that late, still the flavor is very subjective to each individual.  For me ripe fruits are when they have the right smell, sweetness, and texture.  I actually like figs that are on the juicy side, not too watery, yet not too sweet/jammy.  Commercially dried/preserved figs are fine for a few as desert, great if you also wash down along with some cold beverage.  But I'd not consider them as "fresh fruits". Sometime, drying can intensify the "flavor" of a fig, but to some with keen taste buds, the flavor is there to be detected.