Cookies, fried pies, pierogies, pickled sweet relish, canned chopped or whole, or freeze them.

Dave

Here is a link that might be useful: NCHFP - What to do with figs (search)

Fig squares. Two years ago, I had a lot from my little tree, and dried them. I grow the brown turkey type. Last summer, I was in the hospital and the next door neighbor was not watering well, so all the figs dropped off before maturing. Once I get enough of them dried, I plant to rehydrate and mix with a little lemon juice and make a big batch of fig squares. Mine are so sweet, when dried!

I made a peach and fig chutney last year that was sensational. Used a mango chutney recipe, substituting peach for mango and fresh figs for raisins.

Fresh fig nut bread - same recipe as a date nut bread. Heavenly. Freezes great too. There is also a recipe (Emeril I think) using fresh figs and red wine vinegar for a chutney that is terrific. I make fig jam with as many as I can keep out of the mouth of my daughter.

Figs do not keep over a couple of days before they "sour" so I would recommend that you do something with them right away. Figs are the only fruit that I know of that must be picked perfectly ripe, do not ripen once picked, and spoils quickly off the tree. But I love them more than any other fruit and, since mine are just green marbles and at least 3 weeks to harvest, am slavering over your bounty.

Nancy

I dried mine and they have been stored in the fridge for a long time now. Quite chewy, but still very sweet. No spoilage here. Right now, my tree has smaller than pea sized figs. I had a few fully formed when the tree was stored in my garage all winter, but once it was brought outside, they all dropped off. Its got lots of big leaves now, and I spray the leaves every two weeks with a liquid kelp.

I kept figs in a plastic container with a lid for at least a week, or longer, last year, waiting on enough to do something with and they kept fine. If y'all would like to share the recipes for the peach and fig chutney and the fig nut bread I would appreciate it. I have never made chutney at all. Also wouldn't mind another fig jam recipe. My figs are almost as big as a cherry tomato but they take forever to ripen, I'm guessing it will be Sept. Dave, when you freeze them do you do anything to them or just put them in a ziplock bag?
Thanks a bunch,
jude

Peach/Fig/Dried Cherry Chutney

4 cups peeled, chopped peaches
2 cups chopped figs
1 c dried cherries
2 (1-inch) piece peeled fresh ginger, sliced thin
1-2 Scotch bonnet pepper, minced (I like it very hot - if you don't like hot, use jalapeno or serrano)
2 clove garlic, minced
1/2 teaspoon kosher salt
1 cup cider vinegar
1 cup firmly packed light brown sugar

Place all ingredients in a nonreactive pot. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking. Process half pints in BWB 10 min. Makes 5 half pints.

Enjoy! - Cathy

My figs may take a while to ripen and get big but once big and green, they turn a brownish color in only a couple of days. Then I pick them.

Thanks Cathy and now the next question....what do you usually serve it with? I want to get to know chutney :-).

Chutney makes leftovers great. :)
I serve it with chicken, turkey and cheese, primarily. Also, make a lot of curries, and it's a perfect compliment. It makes a yummy sandwich spread. served with goat cheese, it's a nice appetizer.
Hope this helps!
Cathy

Yes Ma'am, it sure does!

Thanks.
Jude

Thanks.

google valley fig growers for a web site all about figs - and lots of recipes for fresh and dried

When I was young (1) split four figs in half but leave each intact at the stem, lay two facing up to make a cross, put pecans on each half, cover them with the other two half split figs and press down firmly, bake the cross. After baking, it can be stored at room temperature several months or more; and

2) hand sweeze a bunch of the dried figs in a ball about the size of a baseball (softball), wrap fig leaves around them and bake the ball. I don't remember how the fig leaves were made to stay around the ball; I just remember peeling the leaves and eating the figs in the middle of the winter!