North American Fruit Explorers mailing list at ibiblio

["Stephen Sadler" <Docshiva@Docshiva.org>]

They’ll begin to droop when ripe.

 

When fully ripe, you may see some honeydew appearing at the ends; they’ll go from ripe tomato/avocado soft to somewhat softer (balloon filled but barely stretched with water, sorta), skins will be easy to split – you can make a little slit with a thumbnail and pull the fruit apart, and later some will split by themselves.

 

Different people like figs at different degrees of ripeness.  I like them a little firmer and tarter; some like softer and sweeter.  Figs too ripe for your tastes will dry exceptionally well.

 

~ Stephen

 

 

From: nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Caren Kirk
Sent: Sunday, August 02, 2009 9:43 AM
To: North American Fruit Explorers
Subject: [NAFEX] Ripe figs

 

As one of my fruit experiments for this year I succumbed to temptation and bought a fig tree from a local nursery, my idea being to keep it potted and over-winter it in the garage or basement.

 

Unfortunately, there was no variety marked on the tree, and the nursery had no idea either. So I didn't even know whether it has brown or green figs.

 

When I got the tree in June it had small figs on it which I presumed were brebas. I waited for them to soften up and when they seemed soft but still green, I cut one off and tried it. Totally unripe.  So I left the others and they started to turn brown.  One rotted on the tree but another I picked and tasted. Obviously a lot closer to being ripe than the green one but wasn't ready either.

 

So now, despite the lack of sun and constant rain, the main crop seems to have come in. My question is, being totally inexperienced with figs, both eating them and growing them, how do I know when they are ripe?

 

As always, any help appreciated.

 

Caren

Quebec