mean that you should shy away from using those fruits that aren't quite "ripe". i love these creative ways to salvage your unripe fruits in your recipes, to avoid waste but also to tap into their yet-to-be-discovered potential (sage advice from celilia estreich of baldor specialty foods). green apricots...
gras duck breast with balsamic, honey & ginger reduction pan seared foie gras with cherries duck soup and shrimp gumbo foie gras with date purée and pomegranate barbecued moulard duck breast beef tenderloin tips with shaved duck foie gras and celery root puree marbled foie gras with pistachios, apricots...