The question of how long a fig takes to ripen is complicated because the fig is not a simple fruit but a unique structure called a syconium. This fleshy, hollow receptacle holds hundreds of tiny flowers that mature internally, making the ripening timeline dependent on both the fig variety and the specific crop cycle being produced. Unlike many common fruits, figs do not continue to ripen significantly once they are picked, meaning the timing of harvest is particularly important for achieving optimal flavor and sweetness.
Understanding the Fig Fruiting Cycles
Fig trees often produce two distinct crops each year, determined by the age of the wood they grow on. The first harvest is the Breba crop, which develops on the previous season’s growth, or old wood. These figs set fruit early in the spring and are typically the first to ripen, usually in late spring or early summer.
The second and generally more prolific harvest is the Main crop, which grows on the new wood produced during the current season. This second set of figs starts developing later and matures throughout the summer and into the fall. Breba fruit is usually larger but often considered less sweet than the main crop.
Calculating the Average Ripening Timeline
A fig takes between 60 to 120 days from the moment the small fig forms, or “sets,” to reach full ripeness. This broad range is primarily due to the genetic differences between fig cultivars, with some varieties being naturally early-ripening and others requiring a much longer season. Many fig varieties require approximately 90 days of frost-free weather to fully mature their main crop after the fruit has set.
For the Breba crop, the ripening window tends to be shorter once the fruit begins its final swell. The main crop, however, often needs the sustained heat of mid-to-late summer to complete its longer development cycle.
Identifying a Ready-to-Harvest Fig
Recognizing the physical signs of readiness is the only way to ensure a sweet harvest. The most observable indicator is a change in color, where the fruit deepens in hue according to its variety, shifting from green to shades of purple, brown, yellow, or a darker green. The fig’s texture is also a reliable measure, as a ripe fig will yield slightly to gentle pressure without feeling mushy or overly soft. An unripe fig will remain firm and hard.
Another reliable sign is the position of the fruit on the branch, often referred to as the “neck droop.” As the fig ripens and fills with sugars, its increased weight causes the stem to soften and bend, making the fruit hang downward. Additionally, a fully ripe fig may show a small honey drop or tear near the ostiole, the small opening at the bottom. This syrupy liquid indicates that the sugar content has peaked and the fruit is ready to be picked.
Environmental Factors Influencing Ripeness
The timeline for ripening is not static; it can be significantly accelerated or delayed by external environmental conditions. Sustained warm temperatures are a major factor, as the fig tree’s metabolism operates optimally when soil temperatures are around 78 degrees Fahrenheit. Cooler soil temperatures can extend the ripening period from 90 days to 120 or even 150 days.
Inconsistent or inadequate watering is a common cause of delayed ripening, as the tree will prioritize survival over fruit maturation, causing the figs to stall or drop prematurely. Figs require deep, regular watering, particularly during hot, dry periods, because their root systems are relatively shallow. Maximizing sunlight exposure is beneficial, providing the necessary energy for the fruit to convert starches into sugars.