Fig fruits, botanically inverted flowers known as syconia, develop their unique sweetness and texture while remaining attached to the tree. Understanding the physiology of the fig’s maturation process provides a definitive answer to the common question of whether these delicate fruits continue their development once picked.
Defining the Ripening Process
Figs do not truly ripen after being picked. This inability stems from the fig’s classification as a non-climacteric fruit, a category that includes grapes, strawberries, and citrus. Non-climacteric fruits mature slowly and continuously while attached to the parent plant, accumulating sugars and softening gradually.
Climacteric fruits, such as bananas, apples, and avocados, undergo a distinct burst of respiration and a surge in the plant hormone ethylene, allowing them to complete ripening off the vine or tree. Figs lack this significant post-harvest ethylene surge, which triggers the full development of sweetness and aroma. Although a fig may soften slightly after picking due to water loss, it will not gain the rich, jammy flavor of a fully tree-ripened fruit.
Once harvested, the connection to the source of carbohydrates is severed, halting the accumulation of sugars. The fruit may undergo changes in texture, becoming less firm over time, but this is a sign of deterioration, not true ripening. To achieve peak sweetness and palatability, the fig must remain on the tree until it is fully mature.
Indicators of Readiness
Since figs must be picked fully ripe, identifying a ready-to-harvest fruit is essential for the best flavor. One reliable indicator is a change in the fig’s posture on the branch, known as “neck droop” or “wilt.” As the fig ripens, the neck connecting the fruit to the stem softens and weakens, causing the fruit to visibly hang down or droop instead of standing upright.
Ripe figs should yield slightly to gentle pressure, feeling soft but not mushy. The skin color changes dramatically as the fruit matures, though the final color depends on the variety, ranging from dark purple and brown to light green or yellow. For example, a green fig variety, like Kadota, will become a lighter shade of green or yellow-green when ripe.
Another telltale sign of peak ripeness is the appearance of a “honey drop” or a bead of nectar at the eye (the small opening at the bottom of the fruit). This sugary droplet indicates that the sugars inside the fig have become highly concentrated, often causing tiny cracks in the skin. If a fig exudes a milky white sap when lightly pulled from the stem, it is considered underripe and should be left on the branch for an additional day or two.
Maintaining Quality After Picking
Because figs do not ripen further post-harvest, the focus shifts to preserving their delicate quality. Fresh figs have an extremely short shelf life, typically remaining at their best for only two to four days after being picked. They are highly perishable and should be handled with care to avoid bruising, which accelerates spoilage.
The optimal storage environment is in the refrigerator, ideally between 32°F and 36°F, which slows the rate of deterioration. Figs should be placed in a single layer in a shallow container or on a tray to prevent crushing and allow for air circulation. It is best to avoid washing the figs until just before consumption, as excess moisture can encourage mold growth and spoilage.
For longer-term preservation, figs can be frozen whole or sliced, retaining quality for up to a year if properly prepared. To freeze, wash and dry the figs thoroughly, then arrange them in a single layer on a baking sheet until fully frozen before transferring them to an airtight container. Alternatively, figs can be dried using a dehydrator or oven, which concentrates their sugars and extends their shelf life significantly.