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I have a fig tree in yard…..it is full and ready to drop in the next month….I need ideas as to what to do with them all…I don’t preserve or can so I would like a simple jam recipe
Hi Stella, I recommend making fig jam in the microwave, it’s easy! http://www.simplyrecipes.com/recipes/spicy_fig_orange_microwave_jam/
I’m happy to have found all of your ideas. Thanks. Puree black figs to make the best bbq sauce ever.
My husband and I are blessed with too many figs . We have the large yellow figs and the tree has been so loaded , I just located your recipe site and am looking forward to trying some of them. Tho I wish I could share them with some of the readers whose posts I’ve read who are not as blessed with figs. We live in a small community have tried to give them away. we live in North East Texas and it is good fig growing area. Thanks for the recipes.
You’re welcome Vonda! When our fig tree is producing, they all get ripe a the same time and my mother won’t let anyone leave the house unless they leave with a bag of figs.
I love fig and always keep on trying the different ways to include this healthy food in my diet:)
Here in SC we have one tree that supplies us and many neighbors. Our chickens can’t wait for one to get too ripe and hit the ground. They are like kids in a candy store.
As a child growing up in NYC, we had fig trees in our backyard, and enjoyed the figs during the growing period. Then before the weather started getting cold, my father and grandfather would wrap the trees with whatever was available in order to protect the trees from the frigid winter weather. When the weather permitted it, they were unwrapped to produce more fruit. Now that I think about it, what a treasure those trees were. Here in Florida, we have a tree, but are not as successful. We must be doing something wrong.
Same problem. dropped a few at the neighbors, like too many kittens. I tried fig newtons last year, but just not the same. Oh well. keep eating them.
One of my favorite things at a restaurant here in NYC is a dessert empanada, made with green figs (two of them), caramel, and cheese. They have a wheat crust, are fried and dusted with some powdered sugar. Absolutely delicious.
About four years ago I got three Brown Turkey Fig trees from WalMart. They are producing lots and lots of big juicy figs. I’m going to try out some preserve recipes but was wondering if they’ll make a good pie or cobbler.
Here’s a simple recipe I made with from my Maryland figs (I think they’re brown Turkey#.
two large pealed peaches sliced into bite size pieces
8 ripe figs
1/4 cup half wallnuts chopped
2-3 tablespoons of honey #wild honey is really good)
Here in Western NC, Aunt Mary had an abundance of green figs every Summer. She treated the after school kids & neighbors with candied figs – 3 parts sugar to 1 part water- boiled, simmer figs (to cover) in syrup 1 hour, cool, cover, repeat the next day with same figs, repeat third day, drain and sun dry for 3 days. Voila – fig candy. I love them with prosciuto too. Fig preserves are a tie with my favorite Meyer lemon marmalade. Can’t ever have too many.
My parents had the same problem last year, so they dried whatever they couldnt give away. I’ve used dried figs for soup (just cut a little x on the bottom and it gives a natural sweetness to soup. You have to use a good amount though.) I’ve also just thrown them in as I’m cooking.
MMM…figgies :) My sister and her husband are renting this house in Midtown in Memphis and have several fig trees in their yard. My sis lets my mom come over to take as many as she wants. We have a pecan tree in our backyard and I am sure there is some great recipe out there that uses these 2 ingredients together. Fig and pecan pie anyone?? I didn’t know you could do too much to figs beside market Fig Newtons :/ Go figure!
Mmmm… figs. My Aunt has a HUGE fig tree beside her house. She and I will eat them straight off the tree. One year I helped her preserve quite a few of them. As I recall, she just put the whole figs in a bowl, covered with sugar, and let them form their own juice. She then heated them up and poured them into jars. The heat from the figs coming off the stove was enough to get the jars to seal. We then had fig preserves on toast, pancakes, waffles… and just straight out of the jar too. I miss those days… I gotta go call her and see if they’re ripe right now too…
I like to slice the figs into rounds, and lay them on small pieces of toast or a firm fruit bread then top with a small chunk of good blue cheese and drizzle with reduced balsamic vinegar. That is of course, when I can find them here in St Louis.
We have already had fig season in Louisiana. I sure wish I had seen these recipes then because they look delectable.
We have a neighbor across the street who is quite a bit older and offered his figs to us. He said “If you’ll come pick ’em you can have ’em cuz I don’t wont’em to go to waste but I just cain’t get out there to pick ’em.” We had a lot of rain during that time so we were picking ours and his everyday for about a week and a half. Even picking so often we lost alot because they would sour before we could get to them. The ones we kept were all turned into preserves. Mighty good preserves too!
I’m printing this out and stickin’ it back for next years fig season!
We eat them sliced in half, topped with crumbled goat cheese, with a generous drizzling of good balsamic vinegar. Here in Rome, they are eaten plain as dessert or with prosciutto as a starter. We had the same problem with the tree that hangs over our balcony–there are just too many and they are incredibly delicate.
I left several in a bowl in the fridge too long and they started to ferment. That’s something that might just work–fig wine. Do you know anything about wine over there in California? ;-)
I was inspired to try my hand at a making up a fig salad – it was not bad if I do say so myself.
Take some cos (romaine) lettuce tossed with a dressing made from creme fraiche, walnut oil and dijon mustard. Add some toasted walnuts, grilled bacon and crutons made from walnut bread, scatter over a few figs cut into eighths, and grate over a little peccorino cheese and serve.
Inspired by left over walnut bread, fresh figs and a wish for ceasar salad :)
I once had a thin-crust pizza with figs, tomatoes, mozzarella, gorgonzola, and a dusting of parmesan, drizzled with a touch of rosemary-infused olive oil. It might not use up tons of figs, but it’s delicious. It makes me wonder what kind of fig bruschetta or tapenade you might be able to put together. If only I had the figs to try…
What wonderful ideas, thank you everyone!