You have a fig tree, but your figs are not ripe? Do not let the green fruits rot on the tree, but boil them in syrup. Here comes the recipe.
We have been pining a fig bush in the garden for years. It's the Bavarian fig ‘Violetta’. This year it had a particularly large number of fruit sets and we were able to nibble a ripe fig from our own shrub for the first time. A! All other fruits remained green – as always. This year, I picked them all because an Instagram reader made me cook green figs in syrup. Bingo! I know that from holidays in Greece, where you can enjoy pickled green figs with yoghurt. Delicious!
Ingredients for green figs in syrup.
- 500 grams of green figs
- 750 grams of sugar
- 250 ml water
- Juice of a zircon
- cinnamon stick
- Rubber gloves to protect the hands from sticky white milk juice
Preparation of pickled figs the Greek way.
Except for the fruits, all parts of the fig tree are poisonous. Unripe fruits are also considered slightly toxic and should not be consumed raw. (But don't worry, after cooking everything is good – you also have to cook beans before you eat them.) For this reason, we start by cooking the fruits twice.
- Put on gloves to protect against possible leakage of milk juice. Carve the figs crosswise on the ground and prick them with a skewer. This way the syrup can later penetrate the fruit.
- Cover the figs in the pot with water, boil for 15 minutes, drain the water. Scare off.
- Repeat process.
- Now put on the syrup made of sugar and water (see above), let it cook for 15 minutes with the figs, then switch off the stove and let the fruit stand in the syrup for a day.
- Remove the figs from the syrup, add the cinnamon stick to the syrup and cook until it becomes frothy and thick. This can take 20 to 30 minutes.
- Add figs and lemon juice and continue cooking for 5 minutes.
- Put everything in a screw jar. If possible, make sure that the glass rim remains dry, because the syrup is sticky.
Click on all the photos to enlarge them.
The figs are a wonderful dessert with yoghurt or ice cream, but they are also more delicious than classic vodka figs. Bon appetit or cheers! If you still have tips on figs, I'm always happy about your comments!