The common fig, Ficus carica, is unique because it does not continue to ripen once removed from the tree. Unlike many fruits that mature on a countertop, figs must be harvested at the peak of ripeness to ensure the best flavor and texture. Understanding the subtle physical cues the fig gives is the only way to guarantee a sweet, jam-like interior rather than a bland, rubbery one. The window between a fig being perfectly ripe and overly soft can be very narrow, sometimes only a day or two.
Key Visual and Tactile Indicators of Ripeness
The first sign of a fig’s readiness is a noticeable change in its color, though the final shade depends entirely on the specific variety being grown. For example, figs like Brown Turkey or LSU Purple will transition from a solid green to a deep, rich purple or brown. Green varieties such as Kadota or Desert King will shift to a pale green-yellow or amber hue. Regardless of the color, a ripe fig will often lose the shiny appearance of an immature fruit, developing a slightly duller skin.
A reliable visual cue is the fig’s posture on the branch. Unripe figs stand stiffly and point outward, but a ripe one will soften and droop downwards, causing the “neck” of the fruit to shrivel slightly. The most accurate tactile test is a gentle squeeze, as a ready fig will feel soft and plump, yielding easily to pressure without being mushy.
Figs ripen from the bottom up, meaning the body of the fruit will be softer than the neck. Checking the softness near the stem is a reliable method for determining peak ripeness. A perfectly ripe fig may also show a small split or crack in its skin and exude a tiny drop of sweet, sticky nectar at the eye (the small opening at the bottom). An unripe fig, if cut, shows a bright white pith, but in a ripe fig, this pith blends into the pulp, signaling the conversion of starches to sugars.
Understanding the Fig Harvest Season and Timing
The fig tree’s harvest window is governed by both the variety and the local climate, typically yielding fruit over a long season from summer into fall. Many fig varieties are “biferous,” meaning they produce two distinct crops annually. The first, known as the “Breva” crop, develops on the previous year’s wood and ripens earlier, usually in the late spring or early summer.
Breva figs are often larger but can be less sweet or flavorful than the later crop. The second and more substantial harvest is the “Main” crop, which grows on the new wood of the current season. The main crop requires consistent heat and sun, generally ripening from late summer into early fall.
The main harvest is typically the larger and more flavorful of the two, especially in regions with long, hot summers, as the fruit develops a high sugar content. In cooler climates, the Breva crop may be the only reliable harvest, as the Main crop might not receive enough heat to fully mature before the season ends. Because of this variability, the specific time to begin picking is less important than the individual fruit’s readiness, requiring frequent inspection.
Picking and Immediate Post-Harvest Handling
When harvesting, the fig should be removed by gently twisting it upward and away from the stem, or by snapping the neck cleanly at the branch. Leaving a small piece of the stem attached helps extend the fig’s short shelf life. Avoid pulling down on the fruit, which can damage the branch and create an improper tear that shortens freshness.
It is advisable to wear gloves and long sleeves during harvesting, as the fig tree releases a milky white sap, or latex, from the stem. This latex can cause skin irritation or a contact dermatitis reaction.
Once picked, fresh figs are extremely perishable and should be handled minimally to prevent bruising. They should be placed in a single layer in a shallow container, such as an egg carton, to ensure adequate airflow and prevent crushing. Fresh figs maintain quality for only one to three days when stored in the refrigerator. For longer preservation, figs can be frozen, dried, or processed into jams immediately after harvest.