Here is another use for figs I never heard of before a friend from Persia shared it. Pick two or three green figs before the inside has even started filling out. We are talking gourd green and probably the size of a grape. Slice them as thin as you can and add them to your favorite marinade about 20-30 minutes before you are ready to cook the meat. It will tenderize the meat without changing the flavor like pineapple juice or kiwi will. You can pick green figs and freeze them for use later in the year. Be careful of the amont of fig and the lentgth of time you let it sit or the meat can over-tenderize. The outer layer can become mushy.