What to do with Unripe Figs

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thunderbird1956

Registered:1314220278
Posts: 29

Posted 1348691377	Reply with quote #1

I was just wondering if anyone did anything interesting with their unripe figs. I know with my tomatoes there are a number of foods I still make that really can only be done with an unripe green tomato. When a fig gets knocked off my tree and it isn't ripe it really just seems unfair to compost it. Anyone do a special jam or brew or well just about anything? __________________ Matt Northern VA - zone 7a

SEGeo

Registered:1343244935
Posts: 517

Posted 1348692011	Reply with quote #2

Matt, Depends on how unripe the figs are. I pick mine a day or few ahead of most f4f members. As for a truly "green" fig I have no real experience with them. __________________ Chris Fairchild Virginia Beach, Va. USDA Hardiness Zone 8a Graduate Student - Engineering and GeoScience *I assume all my figs carry FMV* Wish List:

Chivas

Registered:1283819505
Posts: 1,675

Posted 1348692810	Reply with quote #3

GREEK FIG JAM Makes roughly 5 cups of jam Preparation time: 5-10 minutes Cooking time: 30 minutes 1 pound small, immature green figs, washed and patted dry 2 cups sugar 1 1/4 cup water juice of 1/2 lemon Things I added: 2 tablespoons fresh rose petals 1 teaspoon orange flower extract pinch of sea salt (Can reduce sugar to 1/2 to 2 cups for a less sweet product.) Trim the knobby stalks off the figs and cut off any imperfections on the skins. Cut slits in the fig skins and allow to soak in water for 24hr, changing water twice (this helps the latex ooze away) Put the water and the sugar (and the orange flower extract) in a heavy based pan and bring to a boil, stirring all the time. Stir in the lemon juice and figs and boil rapidly for about 5 minutes. Reduce the heat and simmer for about 20 minutes (add rose petals), until the syrup thickens and the figs are tender. Leave the figs to cool in the syrup, then spoon them into scalded jars. Leave them to stand for a few days before eating them. You may wish to mash them for more of a jam consistency or keep them whole. I have not used this recipe before and I don't know how immature they are talking about but it's the best I could find. __________________ Canada Zone 6B

leon_edmond

Registered:1188903453
Posts: 923

Posted 1348720874	Reply with quote #4

http://tmagazine.blogs.nytimes.com/2011/10/06/ravenous-preserved-unripe-figs/

SEGeo

Registered:1343244935
Posts: 517

Posted 1348724273	Reply with quote #5

Those look absolutely Devine. Going to go and pick a few pounds from the wild trees and see how it comes out. __________________ Chris Fairchild Virginia Beach, Va. USDA Hardiness Zone 8a Graduate Student - Engineering and GeoScience *I assume all my figs carry FMV* Wish List:

jenniferarino83

Registered:1335709464
Posts: 1,076

Posted 1348724796	Reply with quote #6

Interesting __________________ Jennifer A. Brown Wishlist: NONE Boise ID ZONE 5

AaronT

Registered:1332859238
Posts: 185

Posted 1348745796	Reply with quote #7

Thanks for these recipes. My mother-in-law's tree is sporting a third(!!) crop this year and I doubt they will ripen before it gets too chilly here. These will be a great treat for the family Christmas Eve dinner! __________________ Pittsburgh, Pennsyltucky Zone 6b give or take

bullet08

Registered:1284496248
Posts: 6,920

Posted 1348747345	Reply with quote #8

i typically just pick them off and throw at the nearest bird. __________________ Pete Durham, NC Zone 7b "don't talk to me about naval tradition. It's nothing but rum, sodomy and the lash." - sir winston churchill "the problem with socialism is that eventually you run out of other people's money." - the baroness thatcher *** all my figs have FMV/FMD, in case you're wondering. * * and... i don't sell things. what little i have will be posted here in winter for first come first serve base to be shared. no, i'm not a socialist...***

johnf93

Registered:1346251247
Posts: 28

Posted 1348761755	Reply with quote #9

Great article, thanks for sharing! __________________ Zone 6a. WISH LIST: Macool, Palermo Red, Panevino Dark, Aldo and anything striped. WHAT'S GROWING: Ronde de Bordeaux, Skardu Black, Sal's GS, Celeste, Excel, Celeste Imp., Monstrueuse, Lyndehurst White, Native de Argentile, Marseilles Black vs, Latarolla, Viotette de Bordeaux, Sal's Corleone, Weeping Black, Sicilian Red, and a few others that I can't think of.

Figluvah

Registered:1297432492
Posts: 1,111

Posted 1348762597	Reply with quote #10

Here is one Bass posted a year or so ago! http://figs4funforum.websitetoolbox.com/post/Fig-preserve-with-under-ripe-figs-4938501?highlight=unripe+preserves __________________ Cecil (Z 8b?) in the sticks of E.Tx (Elkhart/Palestine TX)

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