When we think of figs, the juicy, ripe ones usually come to mind, which are perfect for sweet and savoury dishes. But did you know that you can also make something fantastic with green, unripe figs? In the Netherlands, figs often stay green and don't fully ripen, but that doesn't mean they are unusable. On the contrary, green figs are perfect for candying, a delicacy that is delicious with desserts or a cheeseboard. In this article, our game picking expert Katja Wezel of Wilderlust shares a step-by-step recipe and handy tips to get started yourself.
Green figs
Figs are one of the oldest cultivated fruits and have been valued for thousands of years for their sweet taste and nutritional value. They are rich in fibre, vitamins and minerals, making them a healthy addition to your diet. In Mediterranean cuisine, figs are widely used in both sweet and savoury dishes. Because of their delicate nature, ripe figs are quickly consumed or dried, but the green, unripe figs often go unused. Fortunately, there are great ways to make the most of these green figs, such as by candying them.
You can also eat green figs, for example by candying them. And that is good news for the Dutch, because in the Netherlands a fig rarely ripens on a tree.
Figs, a versatile fruit
The fig (Ficus carica) is an unusual plant native to the Mediterranean and has been around for thousands of years. This plant can grow into a small tree or shrub and is known for its distinctive hand-shaped leaves and sweet fruit. The fig tree usually blooms in spring, with the flowers appearing in small, inconspicuous green balls that later - in late summer - develop into figs. In the Netherlands, the fig can grow in sheltered gardens and against warm walls, where it bears fruit in summer and autumn. With an increasingly warm climate, the fig tree is increasingly seen in Dutch gardens and city parks, where it brings a Mediterranean atmosphere and produces delicious, edible fruits.
Recipe: candied green figs
Kitchenware
- washing-up or latex gloves
- large old pan
Ingredients
- 400 gr unripe green figs
- 1 organic lemon juice and zest = thin skin
- 600 gr sugar
- vanilla pod
- cinnamon stick
- 2 mashed cardamom pods
- 2 cloves
- 250 ml water
Instructions
Preparation
- Work with washing-up or latex gloves to avoid getting the irritating milk juice on your skin.
- Use an old pan, as the milk juice from figs can be difficult to remove.
- Wash the figs and cut off the top. Pierce them with a knitting needle or screwdriver. Place the figs in cold water for 2 hours.
Cooking
- Put the figs in a pan with fresh water and boil for 15 minutes.
- Drain and let the figs cool in fresh cold water.
- Repeat the 15-minute cooking process and cooling in fresh water one more time.
Making syrup
- Boil the sugar with 250 ml of fresh water for 5 minutes.
- Add the cooled figs and cook together for another 15 minutes.
- Remove from the heat and leave the figs in the syrup for 12 hours.
Filling pots
- After 12 hours, divide the figs into clean jars. Leave the syrup in the pan.
- To the syrup, add the zest of 1 lemon, 1 tbsp lemon juice, the vanilla and cinnamon stick, the cardamom and the cloves. Let this reduce for about 10 minutes. Add other spices to taste, such as star anise or nutmeg for a unique twist.
- Spread the warm syrup over the jars of figs. Make sure the figs are submerged.
Notes
- For desserts: cut into small cubes and use as a topping for ice cream or yoghurt.
- Cheese board: cut them into thin boards and combine them with different cheeses for a delicious combination of sweet and savoury.
- In salads: chop them finely and add them to salads for a sweet touch.
Taking a picking break: do you know the game picking rules yet?
Wild picking is not only super fun (and tasty!), but also something you need to know a little about. It is officially banned in the Netherlands, but in many places it is turned a blind eye - as long as you do it properly. Think of nature as a wonderful buffet we can all taste from, but only if we behave. So pick with love, not greed. Want to know more? Read the unwritten rules of wild picking. We have listed it for you!
Would you also like to go on the road with Katja? Check out her website Wilderlust with all the information about its wild-picking walks and courses.
More game picking tips from thegreenlist.nl
- Want to know more about wild picking? Saskia went on a wild-picking walk in Amsterdam.
- Also tasty and fun to make yourself: elderflower syrup.
- Another tasty homemade recipe: badger garlic salt!
Photo credits: Katja Wezel.
