Fig trees thrive across North Carolina, from the sandy coast to the foothills, making them a popular choice for backyard growers. The mild climate allows the fig (Ficus carica) to reliably produce sweet fruit, but timing the harvest is an art that directly impacts flavor. Knowing precisely when the fruit reaches its peak sugar content and texture is important for enjoying the unique taste of a fresh fig. Unlike many other fruits, figs do not ripen after they are picked, meaning they must be harvested at the perfect moment for the best culinary experience.
General Ripening Schedule in North Carolina
The overall fig season in North Carolina typically begins in mid-summer and extends well into the early fall months. Growers can generally expect their main period of production to run from July through September. This extended window is possible because fig trees often produce two distinct crops each year under optimal conditions.
The first, smaller harvest is known as the breba crop, which develops on the previous year’s growth and ripens earlier in the season, sometimes starting in June. The bulk of the harvest, however, comes from the main crop, which forms on the new growth of the current season and matures throughout late summer and early fall. Local microclimates, such as the warmer coastal plain versus the cooler mountain regions, can shift the start and end dates of this season by several weeks.
Popular Fig Varieties and Their Harvest Timing
The specific cultivar planted influences when the fruit will be ready to pick. ‘Celeste’ is one of the most common varieties grown in the state and is often an earlier producer. Its main crop typically begins to ripen around mid-July, and it is valued for its reliable production and purplish-brown, sweet fruit.
‘Brown Turkey’ is another widely planted variety. It often produces a small, early crop about two weeks before ‘Celeste,’ followed by its heavy main crop two to three weeks after ‘Celeste’ has begun. This fig has a medium to large reddish-brown fruit and is highly favored for preserves and cooking.
For growers seeking an even earlier yield, varieties like ‘Ronde de Bordeaux’ can begin ripening its main crop as early as the first half of July in warmer southeastern areas of North Carolina. ‘Chicago Hardy’ is also popular due to its cold tolerance, and its ripening window tends to align with the mid-to-late season producers. Planting a selection of these varieties ensures a continuous supply of fresh figs, allowing for prolonged enjoyment across the entire July-to-October harvest period.
Recognizing a Ripe Fig
Since figs do not continue the ripening process once they are picked, relying on visual and tactile cues is the most effective method for determining harvest readiness. A key indicator is the fig’s position on the branch; an unripe fig will stick out stiffly, while a ripe one will soften and hang downward with a noticeable droop. The fruit should also feel soft and pliable when given a gentle squeeze, similar to a soft tomato.
Color change varies depending on the cultivar; figs may turn brown, purple, yellow, or a lighter shade of green as they mature. For example, a ‘Brown Turkey’ changes to a reddish-brown hue, while a variety like ‘Alma’ turns light yellow. A reliable sign of readiness is the appearance of a slight crack or split in the skin, often near the eye, indicating the fruit has fully expanded with sugar and moisture.
When harvesting, a ripe fig will detach easily from the stem without the need for pulling. The stem should not exude a milky white latex sap, which signals immaturity.