How To Ripen Green Figs Off The Tree

To pick good figs, look closely and touch them carefully. A ripe fig feels soft and looks slightly wrinkled. When you pick it up, it should droop a bit.

Color matters a lot. Look for figs that are deep, rich in their hue, whether that is a deep purple, brownish-purple, or a warm brownish-green, depending on the fig type.

Avoid figs with hard, green patches or those that look too firm, as these are underripe and will lack the sweet, honeyed flavor you're looking for.

When you lightly squeeze the fig, it should feel plump and feature a slight give. Not mushy, but soft enough to show it's ready. The skin should look smooth and have a slight shine, with no bruises or mold.

A perfectly ripe fig often has tiny sugar drops on its surface. This is a positive sign. Plus, the fruit should feel heavy for its size indicating it is juicy and full of flavor.

If you’re buying figs in a market, don’t be shy to ask the vendor to point you to the best figs; fruit sellers have practiced identifications many times and they know which are the best.

For the best flavor, plan to eat your figs within a day or two of purchase, storing them in the fridge and letting them come to room temperature before consuming.

Ripening figs can be tricky. After picking, they don't continue to ripen easily, but you can still help them along if they're close to maturity.

Not all is lost when you find yourself with hard, green figs. Nature has provided some clever methods to coax these stubborn fruits into ripeness. The key is understanding the delicate balance of temperature, humidity, and patience.

In the following guide, we’ll discuss practical ways to turn those unripe figs into delectable, soft and sweet treats.

This is perhaps the most gentle and natural approach to helping figs reach their full potential. This method works best with figs that are starting to change color and give a slight hint of softness.

The charm of this technique lies in how simple and hands off it is. By ensuring a warm, consistent atmosphere, you are basically mimicking the natural ripening process the fruit would experience on the tree.

It's a patient procedure that requires careful observation and a light touch.

Instructions

1. Choose a wide, shallow bowl or a flat basket with good air circulation. Avoid deep containers that might cause bruising or trapping of moisture.
2. At the bottom of the container put a smooth kitchen towel or a few layers of paper towels. It will soak extra moisture and give the produce a soft cushion.
3. Place fresh figs in a single layer and make sure not to touch one another. If they are set in too close they will either not ripen properly or develop mold.
4. Position the basket in a warm, dark place in your kitchen, away from direct daylight. A pantry or a corner of your countertop that maintains a consistent room temperature works perfectly.
5. Examine your figs once or twice a day. Gently press them to check for softening. Turn the figs occasionally to help them ripen uniformly. Take out those figs that show spoilage.
6. This will generally take 2-5 days, depending on how close they were to maturity when removed. They will be ready when they have softened, developed a rich deep color, and a sweet, fragrant aroma.

Paper bagging is an age-old technique used for fruit ripening. In this technique, ethylene gas, a by-product and plant hormone promoting the effect of fruit ripening, is utilized.

When you place the figs in a closed space, you’re holding in the ethylene gas they release, making them ripen more quickly.

It's especially effective for figs that are slightly green but show potential for softening. It is all a matter of setting up the ideal conditions - a dark, warm place where it would go through its process of ripening at its own pace.

Instructions

1. Take any neat, brown paper bag, which may come from a grocery store or marketplace. Do not use plastic bags because they retain so much moisture, which can lead to rot. The paper allows for slight breathability while still concentrating the ethylene gas.
2. Place a ripe banana or apple in the bag with your figs. These fruits are ethylene gas powerhouses and will significantly speed up the ripening process. No worries if you don't have these - the figs can still ripen on their own, just at a much slower pace. 
3. Carefully place the unripe figs in the bag, ensuring they're not crushed or stacked too heavily. Ideally, create a single layer or very gentle layer of figs to prevent bruising.
4. Fold the top of the paper bag loosely - you want to trap the ethylene gas but still allow some air circulation. Place the bag in a warm, dark area of your kitchen, away from direct sunlight and heat sources.
5. Inspect the figs regularly. Press them gently to check how soft they are. They are done when they get soft and the color deepens to a richer hue.

Note: You can apply this method to ripen mangoes, along with other produce like peaches, bananas, and avocados.

The method is a precision technique for ripening figs that focuses on a specific part of the fruit - its eye or bottom opening. It targets the fig's natural ripening mechanism by carefully sealing the eye with a tiny amount of olive oil.

By trapping ethylene gas inside the fruit, this technique can help speed up ripening. Still, it's essential to understand that it’s not a magic solution.

Figs that are very green or hard may not respond well to this technique. Additionally, many people claim that figs ripened this way don’t taste as good as naturally ripened ones. But you can still give it a try.

Instructions

1. For this, you’ll require premium extra virgin olive oil, clean Q-tips or a fine paintbrush, and a tidy working area.
2. Look at the bottom of the fig, opposite the stem. You'll notice a small, circular opening - this is the fig's eye or natural opening. This is the precise spot you'll be targeting with a minimal amount of oil.
3. Dip the Q-tip very lightly into the olive oil. The key word here is minimal - you want just a tiny, almost imperceptible amount of oil coating the tip.
4. Gently and carefully dab or brush the olive oil directly onto the fig's eye. Use the lightest touch possible - you're not trying to saturate the fig, just create a microscopic seal.
5. After oiling, place the figs in a warm, consistent temperature area. Choose a spot away from direct sunlight but with gentle ambient warmth. A kitchen counter or pantry shelf works well.
6. Check the figs twice daily. Gently press them to assess softening and observe any color changes. Not all figs will respond equally to this method, so patience and careful observation are crucial.

Turning hard, unripe figs into sweet, soft delights is possible with a simple trick using ripe fruits. This method relies on ethylene gas, a natural plant hormone that helps fruits mature.

Some fruits are exceptional at releasing this ripening gas, making them perfect companions for figs. While not as popular as other ripening techniques, this approach offers a gentle, natural way to transform unripe figs into delicious, juicy treats.

Unlike other methods that require specific containers or additional tools, this approach is remarkably simple and relies on the natural biological processes of fruits.

Instructions

1. Choose fruits known for high ethylene production. Bananas, apples, and ripe pears are your top allies in this ripening journey. These fruits emit very high levels of ethylene gas, almost serving as a natural ripening hormone to other fruits.
2. Find a shallow, wide container or a flat plate that allows for gentle arrangement. The goal is to create a loosely organized space where fruits can breathe and interact without crushing each other.
3. Arrange your unripe figs carefully around the ripe fruits. Ensure there's enough space between each fig to allow ethylene gas to circulate.
4. Choose a warm, consistent temperature area in your kitchen. A countertop away from direct sunlight but with gentle ambient warmth works perfectly. Avoid refrigerator temperatures, as cold slows down the ripening process.
5. Make it a habit to check your figs twice daily. Give them a gentle squeeze to see if they're getting softer. Move them around a bit so they all get a chance to soak up those ripening gases.
6. Remember some figs will respond quickly, while others might need more time and patience.

Based on the ripening technique you use, the duration might take anywhere between 1 to 5 days. Figs are delicate fruits that transform from firm to lusciously soft during ripening.

Unlike many fruits that are picked unripe and then ripened, figs are sensitive and require careful attention to reach their perfect, juicy state.

Ripening Timelines for Figs:

• Room Temperature Ripening: 2-5 days
• Paper Bag Method: 1-3 days
• Olive Oil Trick: 1-2 days
• Near Ripe Fruits Method: 2-4 days

You should note that ripening is not an exact science. Temperature, humidity, fig variety, and initial ripeness all play crucial roles. Warmer rooms speed up ripening, while cooler spaces slow it down.

Humidity can impact how quickly figs soften. Some fig varieties naturally ripen faster than others. The fruit's initial state - how close it was to ripening when picked - also matters a lot.

Remember, these are estimated times. Each fig is unique, and ripening can vary. The key is patience and regular checking. Gently press the fig - if it gives slightly and has a sweet aroma, it's ready to enjoy!

Figs are like nature's hidden gems, bursting with sweetness and texture. Knowing how to tell when a fig is perfectly ripe will take the eating experience from almost bland to really brilliant.

Unlike most fruits, once plucked, figs do not ripen much; hence, the timing of plucking means everything in order for them to have a full, rich flavor.

Visual Clues

Colors tell a story with figs. A ripe fig will be in deep, rich color dark purple to brown or deep green, depending on its variety. The skin should look smooth and full, almost as if it were bursting with sweetness.

Avoid figs with visible cracks, bruises, or patches that look dry or discolored. A perfect fig appears plump and uniform in color, with a slight shine that hints at its juicy interior.

Touch Test

You need to gently squeeze the fruit between your fingers. A ripe fig will yield slightly under pressure, feeling soft but not mushy. If it's rock hard, it needs more time.

If your fingers sink too easily and the fig feels overly soft or squishy, it's past its prime. The ideal fig should have a gentle give that promises delicious sweetness inside.

Smell Check

Your nose is a powerful tool in fig selection. A ripe fig releases a sweet, honey-like fragrance that's hard to miss. Take a quick sniff near the stem - a strong, pleasant aroma means the fig is ready to eat.

No smell usually indicates the fig isn't fully ripe. The scent should be inviting, almost drawing you in with its natural sweetness.

Skin Texture and Additional Hints

Look beyond color and softness. A ripe fig's skin should be smooth and slightly glossy. The bottom of the fig often opens slightly, which is a good sign of ripeness. It might look a bit droopy, and that's perfectly okay.

Some sticky juice near the bottom is normal and actually indicates the fig is at its peak.

Warning Signs to Avoid

Stay away from figs that are completely hard, have no aroma, look shriveled, show moldy spots, or are leaking excessive juice. These are clear indicators that the fig isn't in its prime eating condition.

The simplest and most delightful way to enjoy ripe figs is straight off the hand. Just wash them gently, and bite right in. Their natural sweetness bursts in your mouth, with a soft, jammy texture that feels like a treat.

But this is not the only way to enjoy the fruit. A fig recipe can be a great way to use it in both sweet and savory dishes.

• Breakfast Companion: Slice them onto morning yogurt for a presentation of sweetness oozing out from nature. They pair wonderfully with Greek yogurt. Sprinkle some nuts like almonds or walnuts for extra crunch.
• Salad Enhancer: Ripe figs transform ordinary salads into gourmet experiences. Cut them into quarters and toss with mixed greens, crumbled goat cheese, and a light vinaigrette. They work magic in both green and fruit salads, adding color and a rich taste.
• Baking Delights: Chop and fold them into muffin or cake batters for natural sweetness. They make incredible tarts, pies, and even quick breads. When baked, their sugars caramelize, creating a deeper, more complex flavor. Try fig and almond cake or fig jam-filled pastries.
• Grilling Option:  Surprisingly, figs are great on the grill. Just cut them in half, drizzle with a little olive oil, and grill for 2-3 minutes; the heat caramelizes their natural sugars, giving them this smoky sweetness that is just divine with a scoop of ice cream or served up with your grilled meats.
• Smoothies and Drinks: Blend ripe figs into smoothies for natural sweetness. They add incredible depth to fruit or green smoothies. You can also muddle them in cocktails or create fig-infused water for a refreshing drink.

Can We Use Unripe Figs

Surely, you can. But unripe figs require some special handling. Since unripe figs are firmer and lack the sweetness of ripe ones, they call for some creative kitchen techniques.

• Cooking Methods: Figs simmered in sugar syrup will become soft in texture, exuding the original flavor of the fruit. They can be poached in wine or sweet liquid. Great for preserves, compotes, and sweet sauces.
• Pickling Option: The acidic brine breaks down their firmness and adds a tangy flavor. You can create pickled figs that work perfectly as a condiment or side dish. Combine them with vinegar, spices, and a bit of sugar for that special pickled treat.
• Savory Cooking: In both Mediterranean and Middle Eastern cuisines, fruits are often used in savory dishes when unripened. Fruits can be filled with meat, herbs, and spices, then baked or roasted; their firm texture does hold up reasonably well while cooking it.
• Jam and Preserve Making: Unripe figs have high pectin content, which makes them excellent for jam-making. They help create a thick, rich preserve that sets easily. Mix them with ripe fruits or cook them down with sugar.

Pro Tip: Always cook unripe figs to make them more palatable and digestible. Raw unripe figs can be hard and slightly bitter.

Figs are delicate fruits and a lot of care is required in their handling. The soft and tender nature of the fruits restricts them from staying longer, although appropriate storage methods produce longer freshness.

Refrigerator Storage

Place them in a single layer on a paper towel-lined container. Don't stack them or crowd them together. Cover the container loosely with plastic wrap or a lid that allows some air circulation. This method keeps figs fresh for 2-3 days.

To maintain their quality, figs are best stored in a crisper drawer with optimal humidity.

Store figs in the refrigerator at 32-36°F (0-2°C). This temperature range keeps them fresh without freezing them solid.

Counter Storage

If you’ll consume figs within a day, they can stay at room temperature. Arrange them on a shallow bowl or plate, keeping them apart. Keep it away from the direct sun and sources of heat.

Room temperature storage is best if you want to enjoy their peak flavor and softness.

Freezing Method

Want to keep figs longer? Freezing works great. First, rinse and dry the figs. Lay them on a baking sheet in a single layer so none are touching. Freeze for 2 hours until solid. Then transfer to a freezer bag.

Frozen figs are good for 3 to 4 months. Use them in smoothies, baked goods, and cooking.