Figs are the unique edible structures produced by the Ficus carica tree. Unlike most common tree fruits that offer a single harvest, fig trees frequently produce fruit across two distinct periods within a single growing season. This dual-harvest capability depends heavily on the tree’s variety, the local climate, and specific cultivation practices. Understanding this bi-modal fruiting habit is necessary for maximizing the tree’s yield across an extended season.
Understanding the Two Fig Crops
The fig tree’s annual output is divided into two crops, each forming on different parts of the tree and ripening at different times. The first harvest is known as the Breba crop, which develops on the wood that grew during the previous year’s season. These figs overwinter as small, undeveloped fruit buds and are the first to swell and ripen. The Breba crop typically provides an early summer harvest, ripening from late spring through early July, depending on the region.
The second and more substantial harvest is the Main crop, developing exclusively on the new growth produced during the current season. These figs start to form as the new branches elongate throughout the spring and summer. The Main crop ripens later, generally starting in late summer or early fall, from August through October. It is usually superior in quantity and quality, often possessing a higher sugar content and more complex flavor than the earlier Breba fruit.
Climate and Varietal Influence on Fruiting
The viability and timing of both crops are significantly influenced by the length and intensity of the local growing season. Regions with long, hot summers, such as Mediterranean climates, can reliably produce both the early Breba and the later Main crop. In contrast, areas with shorter growing seasons or cooler summers may only reliably mature the Breba crop before the season ends. This is because the Main crop requires a longer period of warmth to develop fully on the new wood.
The choice of fig variety also determines which crop can be expected. Most figs grown by home gardeners are Common figs, such as ‘Brown Turkey,’ ‘Celeste,’ and ‘Black Mission,’ which can produce fruit without pollination. Many of these common varieties are “biferous,” meaning they are capable of producing both a Breba and a Main crop. Varieties like the Smyrna or San Pedro types require the presence of the fig wasp for their Main crop to mature. This limits successful fruiting to specific commercial regions where the wasp is present.
Optimizing Fig Production Through Cultivation
The age of the fig tree plays a role in establishing a reliable fruiting cycle. While some vigorous varieties can produce a few figs in their first growing season from a cutting, consistent and quality harvests usually begin in the second or third year. Young trees often prioritize root and vegetative growth, and their initial fruit set may drop prematurely or fail to ripen fully. Establishing a strong root system is necessary for heavy annual production.
Pruning is a primary technique used to prioritize one crop over the other. Since the Breba crop forms on the previous year’s wood, heavy pruning in late winter or early spring will remove this wood, reducing the Breba yield. Conversely, maximizing the Main crop requires pruning to encourage vigorous new growth, as this crop fruits exclusively on new wood. For a robust Breba harvest, a lighter pruning approach that preserves a good amount of one-year-old branches is necessary.
Consistent water and nutrient management prevent premature fruit drop and ensure timely ripening. Figs have a shallow, fibrous root system, making them susceptible to stress from inconsistent soil moisture. Both overwatering and underwatering can trigger the tree to abort its developing fruit. Fertilizing should be done sparingly, as excessive nitrogen encourages leaf growth at the expense of fruit production, while adequate potassium and phosphorus are important for fruit development.
Identifying Ripe Figs for Harvest
Figs do not ripen once picked, so they must be harvested at the correct time for optimal flavor and sweetness. The first visual cue of ripeness is a color change, transitioning from immature green to the variety’s mature color (brown, purple, or golden-yellow). The skin of a ripe fig will also show minor cracks or splotches, and the fruit will swell to its full size.
The most reliable indicator of readiness is the fig’s physical posture and texture. As a fig ripens, its neck will soften, causing the fruit to droop downward and hang loosely from the branch. A ripe fig should feel soft to the touch, similar to a partially filled water balloon, but not mushy. If a milky white sap exudes from the stem when the fruit is picked, the fig was harvested too early and will have an inferior taste.