What Is It Wednesday {Green Fig}

Many of you guessed fig for last week’s What Is It Wednesday, but Marleena, Chic Mummy, and Kristen guessed it exactly right. It is a green fig.

This fig was one that my father in-law brought back from a trip to California, and he called it a green fig and said he loved them. There may be a more correct/technical name for this besides just green fig, but I am not sure on that.

This is the first time I have eaten a fresh fig, so I do not know how it compares to a regular fig, but I loved the green fig. Some of you suggested eating fresh figs with honey, and I love that idea and will be sure to try it next time I have a fresh fig.

What are your thoughts on fresh figs?


Lynn's Kitchen Adventures


  1. I’ve never met a fig, of any color, that I didn’t like. I ate some darker ones right off my tree yesterday. :)

  2. I’ve just recently started eating fresh figs. LOVE them. I sliced one and laid it on a sliced baguette, lightly brushed with olive oil, with some sliced sharp hard cheese and balsamic vinegar drizzled over the top. It was heaven! Lovely for breakfast.


  3. Ohhh, figs. Be still my heart. My friends have a fig tree (but they hate figs) so I make fig jam. Crusty bread, goat cheese, and fig jam = pure bliss. Figs also have tons of pectin, so they are super easy for a novice jam maker.

  4. Fresh figs, just picked, is the best way to eat them. Delicious.

  5. I think the green ones aren’t as flavorful as the black ones but maybe mine were not fully ripe when I got them. But they are interesting and a good treat when you can get them. This is the first year we have had fresh figs available locally.

  6. For some reason, green figs are not as sweet as black figs (which aren’t that sweet themselves). They need to be really ripe to be sweet, but the soft texture of a ripe fig turns off some people. I learned this year to select figs that have very short stems, because that means they were picked from trees when they were ripe. They do spoil pretty quickly, though.

    Thanks, Lynn, for always having such interesting posts.

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