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I’m in Bedfordshire, so a little way out. The variety is Madeleine de Deux Saisons. Apparently it can produce two crops a year if it’s a good year but I’m very much a fig novice and that’s just what I read.
Tonts-
Our Brown Fig also produces a 2nd crop in the UK Summer,
but, they have never, so far, ripened.
Some will stay on the tree overwinter, but many succumb to the low temperatures
and just fall off dessicated, withered and brown.I really should get round to using some of these dense/hard small green figs
in a Turkish recipe where they are cooked to tenderness in a clove-infused sugar syrup.
mespilus
Those still look over firm.
Leave them to ripen a bit more.
Assuming they are the 'Brown Turkey' fig, they should get a purplish or (attractive) brown skin when fully ripened.
How far north are you?
This is outer north west London