The fig (Ficus carica) is unique because its peak flavor and sweetness depend entirely on being harvested at the perfect moment. Unlike many common fruits, figs are non-climacteric, meaning they do not ripen or increase their sugar content once picked. Harvesting a fig too early results in a dry, flavorless fruit, making the ability to accurately judge ripeness the most important factor for a successful harvest. Growers must rely on visual, tactile, and temporal cues to capture the fruit at its maximum potential for a sweet, jam-like texture.
Visual and Tactile Cues for Ripeness
The most reliable indicators of a fig’s readiness are changes in its appearance and feel. Color is a primary cue, though the specific shade depends on the variety. For example, a Black Mission fig shifts from green to deep purple, while varieties like Kadota transition to a creamy greenish-yellow. Ripe figs often develop small fissures or cracks on the skin, indicating the fruit is swelling with high internal sugar content.
A second visual sign is the position of the fig on the branch, known as the “droop.” An unripe fig stands stiffly outward or upward, but as it ripens, its increasing weight causes it to hang down heavily. This softening is particularly noticeable in the fig’s neck, the section connecting the fruit to the stem, which should yield easily to a gentle squeeze.
The presence of a small, syrupy drop at the eye (ostiole) can confirm peak ripeness. This drop is concentrated nectar, indicating the fruit’s interior has fully converted its starches to sugars. When lightly squeezed, a ripe fig should feel slightly soft, similar to a partially filled water balloon, but never mushy.
Understanding the Fig Harvest Calendar
Fig trees often produce two distinct crops annually, impacting the timing of the harvest. The first is the “breba” crop, which develops on the previous year’s growth and ripens earlier, typically in late spring to early summer. Breba figs are often larger but may be less sweet and flavorful than the later crop.
The second harvest is the “main crop,” which grows on the current season’s wood. This crop matures later, usually from late summer through early fall, and provides the largest yield of figs with concentrated sweetness and complex flavor. The exact timing for both crops depends on the local climate and the specific fig cultivar.
Since figs do not ripen all at once, the harvest occurs sequentially over several weeks or months. Trees must be checked daily during the peak season, as a fig can move from ripe to overripe quickly.
Picking Techniques and Post-Harvest Handling
When harvesting, gently lift the fig upwards and twist it slightly at the stem. If the fig is ripe, it should detach easily from the branch without tearing the neck. If it resists, the fig is not yet ready and should be left for another day.
Some fig varieties release a milky white sap, known as latex, when picked, which can irritate sensitive skin. Wearing thin gloves and long sleeves is a common practice to protect the hands and arms. Harvesting the fig with the stem intact helps seal the fruit, which can extend its brief shelf life.
Because figs are harvested at peak ripeness, they are delicate and highly perishable. Fresh figs should be handled with care to prevent bruising and consumed immediately or stored in the refrigerator. They will only keep for two to three days. Storing them in a single layer or a shallow container, such as an egg carton, helps prevent pressure damage and allows for air circulation.