Determining if a green fig is ripe is a common source of confusion for those harvesting or buying fresh figs. Unlike many common fruits where a color change is the definitive sign of readiness, fig ripeness cannot be judged by skin color alone. The fig undergoes a maturation process that relies on internal changes rather than an external color signal. Therefore, a truly ripe fig might still appear entirely green on the branch, meaning you must rely on other physical indicators to determine if it is ready to eat.
Green Fig Varieties That Are Ripe
Not all figs are destined to turn purple or brown; many popular varieties retain a vibrant green or greenish-yellow hue even when fully mature. This characteristic makes color an unreliable indicator of ripeness across the entire species. The Kadota fig, for example, is known for its light green skin and pale interior that remains light throughout the ripening process.
The Green Ischia fig, sometimes called ‘Verte’ or ‘White Adriatic,’ stays dark green on the outside while developing a rich, red pulp inside. Another example is the Panaché fig, also known as the Tiger fig, which is recognized by its distinctive green and yellow striped skin when ripe. For these types, readiness must be confirmed by touch and smell, as the only color change might be a slight lightening or the appearance of stripes.
Key Indicators of Fig Ripeness
The most reliable way to assess a fig’s readiness is to gently feel and observe the fruit, as these indicators apply universally to all varieties. A ripe fig should feel soft and yielding to a light squeeze, but it should not be mushy. This softness results from the interior pulp becoming jam-like as sugars and juices concentrate.
The following physical signs indicate ripeness:
- Softness: The fig should feel soft and yielding to a light squeeze.
- Droop: As the fig ripens and becomes heavy with sugar, the neck where it attaches to the branch will soften and bend downward.
- Cracking: The skin will often show small, fine cracks near the eye at the bottom of the fruit, indicating the interior pulp has expanded.
- Fragrance: A perfectly ripe fig will emit a sweet, honey-like fragrance that is noticeably different from the neutral smell of an unripe one.
Why Figs Must Ripen on the Tree
Figs are classified as non-climacteric fruit, meaning they do not undergo a significant rise in respiration or ethylene production after harvest. This means figs cannot ripen further once they are picked from the tree. They may soften slightly due to water loss, but they will not develop the full sweetness or flavor profile of a truly tree-ripened fig.
Harvesting a fig prematurely is detrimental because unripe figs contain a white, latex-like sap composed of furocoumarins. This sap can be irritating to the skin and mouth and is a strong indicator that the fig is not ready. If an unripe fig is accidentally removed, it is unsalvageable and should not be consumed. The best practice is to gently twist the fig from the branch only when it is drooping and soft, ensuring the stem separates cleanly and no white sap leaks out.