The Chicago Hardy fig (Ficus carica ‘Chicago Hardy’) is a popular variety known for its ability to withstand cold temperatures compared to most other figs. This resilient cultivar often survives winters in climates as low as USDA Zone 5 with proper protection. Understanding the proper timing for harvesting this fruit is important because figs do not develop sugars or flavor once removed from the branch. Knowing the typical harvest windows helps gardeners monitor their fruit closely for ripeness.
Understanding the Two Ripening Crops
Fig trees can produce fruit in two distinct phases over a growing season. The first is the breba crop, which develops on wood from the previous summer. These fruits are typically harvested earlier in the year but are often smaller and less sweet than the later crop.
The second, more substantial phase is the main crop, which grows exclusively on new wood produced during the current spring and summer. For Chicago Hardy, especially in colder regions, the main crop is the most reliable source of fruit because the older wood producing the breba crop may suffer winter dieback.
The Main Ripening Window
The bulk of the Chicago Hardy fig harvest comes from the main crop, which begins ripening in late summer and continues into the fall season. In many temperate regions, the first ripe figs appear around late August. The harvest period is a continuous cycle that can last for several weeks.
Fig production continues as long as the weather remains warm, with new fruits maturing sequentially. The tree can provide a steady supply of fresh figs throughout September and potentially into October. Ripening is halted only by the arrival of the first hard frost.
How to Tell When a Fig is Ready for Harvest
Determining when a fig is ready requires observing physical changes, since figs do not ripen after being picked. Visually, the fruit transitions from an immature green to a deeper, mature color. For the Chicago Hardy, the skin deepens to a rich purplish-brown or mahogany color when fully ripe.
The tactile test involves gently squeezing the fruit. A ripe fig should yield to light pressure and feel soft, similar to a partially full water balloon. An unripe fig will feel firm and hard. This softening indicates that the internal pulp is becoming jammy and the sugar content is peaking.
A structural indicator of ripeness is the position of the fruit, which will droop heavily from the branch on its stem. This sagging is due to increased weight and softening. Furthermore, a perfectly ripe fig may show a small drop of syrupy nectar emerging from the ostiole, the small opening at the bottom of the fruit. If the stem leaks white, milky sap upon picking, the fig was harvested prematurely and will be less sweet and flavorful.
Environmental Factors Affecting Ripening Speed
The speed at which the main crop ripens depends on the tree’s surrounding environment. Sunlight is a primary factor, as fig trees require full sun exposure and consistent heat to convert starches into sugars. A fig typically needs approximately 90 frost-free days from formation to reach maturity.
Temperature fluctuations and water availability can delay the ripening process. Fig trees are sensitive to drought due to their shallow roots; insufficient water during high-heat periods will slow or stop fruit development. Conversely, excessive water can negatively impact flavor and cause the fruit to split.
The age and maintenance of the tree also play a role. Younger trees may take longer to establish and produce their first mature crop. Heavy pruning can delay ripening by diverting the tree’s energy into new vegetative growth instead of fruit development.