The fig (Ficus carica) is a highly prized fruit in Texas gardens, offering a rich, sweet reward for those who wait through the long summer. This ancient fruit thrives in the state’s warm climate, but its availability is short, making the fig season a highly anticipated event. Determining the exact window for harvest is complex because Texas is vast, featuring multiple climate zones. The seasonal timing is not a single date but a window that shifts based on local weather patterns, the specific fig variety, and the fig tree’s natural production cycle.
Understanding the Dual Harvest: Breba and Main Crops
The fig tree has the potential to produce two distinct crops of fruit each year, a characteristic that influences when the season begins. The first is the breba crop, which develops on the previous year’s growth, known as old wood. These figs mature early, often ripening in late spring or very early summer, sometimes as early as May. While the breba crop provides the earliest taste, it is typically smaller in yield and the fruit is often considered less flavorful than the later crop. The primary harvest is the main crop, which forms exclusively on the new, current season’s growth. Figs forming on new wood benefit from the intense heat and long days of the Texas summer. Many fig varieties produce their best-quality fruit with this main crop, focusing the tree’s energy on a larger, more concentrated yield.
Timing the Texas Fig Season: The Main Crop Window
The main fig season in Texas begins in late summer and can extend into the early fall, generally running from late July or August through September. This timing is directly tied to the accumulation of heat throughout the growing season, a requirement for the fruit to develop its characteristic sweetness. The exact start date is highly dependent on the tree’s location within the state’s immense geographical area. In the warmer regions of South and Central Texas, the season often begins earlier, sometimes as early as late June or early July for the first main crop figs. Conversely, areas in North Texas or the Panhandle, which experience cooler springs and shorter summers, will see their main harvest begin later, pushing the peak into August and September. A long, hot summer is beneficial, as these conditions accelerate the fruit’s development and concentrate the sugars, leading to a more flavorful fig. The season is a continuous ripening period, meaning a single tree may produce fruit over several weeks. Consistent summer temperatures and ample water supply help sustain this extended harvest window.
Popular Fig Varieties Grown in Texas
Several specific fig cultivars are well-suited to the Texas climate, each with unique characteristics that slightly alter the harvest timeline. The ‘Celeste’ fig is one of the most common and is prized for its high cold hardiness, making it a reliable choice across the state. It produces small to medium-sized fruit with a rich, sweet, honey-like flavor and a tightly closed eye, which helps prevent spoilage and insect entry. ‘Celeste’ is considered an early-ripening variety, often ready in mid-to-late June, at the very start of the main crop window.
Another highly popular type is the ‘Texas Everbearing,’ also frequently referred to as ‘Brown Turkey,’ which is a vigorous and productive tree. This variety produces medium-sized figs with amber or reddish-pink flesh and a mildly sweet taste. It is known for its ability to produce a light breba crop in May, followed by a heavy main crop that ripens from late June and continues into August.
The ‘Alma’ fig, a variety developed by Texas A&M, is known for its high quality and late-season ripening. This cultivar features a golden-brown skin and a very sweet, rich flavor, often maturing toward the end of the main season in August and September.