The common fig, Ficus carica, is a deciduous tree widely cultivated across the globe, known for its sweet, complex fruit. In many suitable climates, this tree possesses the unique biological capability to produce two separate harvests within a single growing season. The existence of these two crops allows fig cultivation to extend into regions with shorter growing seasons. Understanding the nature of each yield is necessary for proper pruning and harvesting practices.
Defining the Breba Crop
The term “breba crop” refers to the fig tree’s first, and typically smaller, harvest of the year. This early fruit appears and ripens in the late spring or early summer, preceding the main fig harvest by several weeks. The defining characteristic of the breba is its location on the tree, as it develops exclusively on the wood grown during the previous year’s season. These fruits originate from small, immature fruit buds that formed late in the prior summer but did not have enough time to mature before the tree entered dormancy.
When the tree breaks dormancy in the spring, these buds are the first to swell and ripen. Since the breba crop relies on the branches from the previous season, growers must be mindful of their winter pruning to ensure the buds are not accidentally removed. The size of the breba crop is often lower than the later yield, and some fig varieties do not produce a reliable breba at all. Certain cultivars, however, are specifically valued for their abundant and high-quality breba production.
The Biological Process of Fig Development
The tiny, undeveloped fruit buds, which contain the potential breba figs, must achieve a certain level of lignification, or woodiness, to withstand the cold temperatures of dormancy. Once spring arrives and temperatures rise, these buds rapidly resume growth using stored energy from the previous season. This quick start allows the breba figs to mature much earlier than the fruit that develops on new growth.
For many common fig varieties (Ficus carica), the breba crop develops through a process known as parthenocarpy, meaning the fruit forms and ripens without the need for pollination. This is a particularly important feature for growers in regions without the fig wasp, which is required for the main crop of some other fig types, like the Smyrna fig. This reproductive strategy ensures that the early fruit can reach maturity reliably. The main crop, in contrast, develops on the current season’s new growth and begins its cycle from scratch after the tree has leafed out.
Comparing Breba and Main Fig Crops
The main crop, which appears in late summer and fall, typically accounts for the vast majority of the annual yield and is generally considered the superior harvest. These later figs develop on the new, green shoots that emerge during the current growing season. Although the main crop figs are often smaller in size than the brebas, they usually possess a higher concentration of sugars and a more complex, richer flavor profile.
The breba crop, while earlier, is often less reliable and typically yields fewer fruits per tree. Breba figs often grow larger than their main crop counterparts but are frequently less sweet and can have a more watery texture. For fig growers in cooler climates with shorter summers, the breba crop holds particular importance because the main crop may not have enough time to ripen before the cold weather returns. Certain varieties, such as ‘Desert King,’ are specifically grown in these regions because they reliably produce a heavy, high-quality breba yield, even if their main crop fails to mature.