For years, our fig trees have been loaded with figs in the fall, but many did not ripen before cold weather arrived.
My husband read a suggestion to put some olive oil on the eyes of the figs as they begin to swell to hasten ripening. It worked. The figs are ripening two weeks earlier than usual. The olive oil increases the ethylene, an important natural plant hormone, and stimulates growth and leads to uniform ripening.
Skeptics scoff at the idea of applying olive oil to the eye saying it is an old wives tale, but a drop of oil can do a lot. Our figs doubled in size and showed a distinct color shift from green to purple. Those figs left untreated are maturing at a very slow pace.
This oiling method has been practiced for a hundred years or more. It seems much better than the process used by ancient Egyptians who would gash figs in order to stimulate ripening. (Wounding the fruit stimulates ethylene production by plant tissues.)
Gustav Eisen wrote in “The Fig” that when one desires to hasten the ripening of figs, timing is of utmost importance. If done too early, the figs will not ripen at all and will be very dry and possibly spoil.
The proper time to oil is when the fig begins to get a hint of color and the skin feels slightly soft, generally about seventeen days before it would mature on its own. Once a drop of oil is placed in the center of the eye, one should see a color change and within nine or ten days, the fig should be perfectly ripe and can be harvested.
Eisen noted that treated figs are better, sweeter and have smaller seeds than those that have not been oiled.
“The Fig” can be obtained as a free e-book, and it provides interesting information.
Some say oiled figs are not as sweet, but our figs were quite sweet. This may be due to the fact that they were oiled at the proper time during their growth cycle.
The best time to begin oiling figs is mid-August, but with the warm weather we have been experiencing, it would be worth oiling some now.
Tree-ripened figs are preferable, but as cold weather approaches, I think there is an incentive to practice the oiling technique. In addition to having ripened figs for one’s own use, an added benefit to oiling figs is that the grower who sells at the local farmers’ market can get ripened fruit earlier, which will fetch higher prices.
I hope this tip helps other fig growers in the area, because a ripened fig grown right here in my back yard in West Virginia is better than having none at all.
I have shared several fig recipes over the years. This Fig Focaccia recipe is simple yet tasty.
Fig Focaccia
1 small red onion
1 ½ tablespoons olive oil, divided coarse sea or kosher salt and freshly ground pepper to taste
Plain cornmeal
½ pound pizza dough
4 fresh figs, halved
½ tablespoon fresh rosemary leaves, chopped
1. Slice onion. Brush onion slices with ½ tablespoon olive oil, and season with sea salt and freshly ground pepper to taste. Grill onion slices, for 3 to 4 minutes on each side or until tender and lightly charred.
2. Preheat oven to 425°. Lightly dust work surface with cornmeal. Stretch dough into a 6-inch oval on work surface. Place dough, cornmeal side down, on a greased baking sheet; drizzle with remaining olive oil. Rub oil into dough. Arrange fig halves and grilled onion over dough, pressing lightly. Sprinkle with rosemary and salt and pepper to taste.
3. Bake at 425° on lowest oven rack 15 to 20 minutes or until golden.
For questions about recipes or other information, Susan Maslowski can be contacted at mudriverpottery@aol.com or go to our websites at kvneighbors.com and metroputnam.com. Susan also has a Farmer’s Table Facebook page.