The fig, the fruit of the Ficus carica flowering plant, has a prolonged growing season in the United States. This extended period spans several months because the fig tree produces two separate harvests each year. Understanding the fig season requires looking at the specific geography and biological cycles of the trees. This timing ensures consumers can find the freshest fruit throughout the summer and fall.
Primary Growing Regions in the USA
Commercial fig production in the United States is highly concentrated in a single region due to specific climatic requirements. California accounts for over 95% of the nation’s commercially grown fresh and dried figs. The Central Valley of California provides the ideal Mediterranean-like climate, characterized by long, hot, dry summers and mild, wet winters, allowing the fig trees to flourish.
While California dominates the market, smaller-scale production exists in other warm areas. States across the Southeast, including Texas, Arizona, North Carolina, and South Carolina, also support fig cultivation. Fig trees generally thrive in USDA Hardiness Zones 8 through 10, though cold-hardy varieties can be cultivated in colder zones with protective measures.
The Timing of the Two Annual Crops
The overall fig season in the United States is defined by two distinct annual fruiting cycles known as the Breba crop and the Main crop. This dual-crop reality allows the harvest period to stretch from late spring into the fall months.
The Breba crop is the first to ripen, developing from figs that formed on the previous year’s growth, or old wood, before the tree went dormant for winter. This initial crop is typically smaller in quantity and its fruits are generally less sweet than the later harvest. The Breba crop is usually ready for picking in late spring to early summer, often beginning in June and extending into July.
Following this, the fig tree focuses its energy on new growth, which produces the second, significantly larger harvest. The Main crop develops on the new wood that grows during the current season. These figs require the full heat of the summer to mature, resulting in a sweeter and more flavorful fruit.
This second harvest begins in late summer, typically starting in August, and continues through September and sometimes into October. The availability of fresh figs spans from June through late October, with the peak volume arriving during the Main crop cycle.
Popular Fig Varieties and Their Seasonal Peaks
The two annual crop cycles determine when specific, commercially popular fig varieties become available to consumers.
The Black Mission fig, which has a deep purplish-black skin and vibrant pink flesh, is one of the most frequently found varieties. It is unique in that it produces a harvest in both the Breba and Main crop seasons. The Brown Turkey fig, another common type with a purplish-brown exterior and pale pink flesh, is often a reliable producer of the early Breba crop.
The Kadota fig, a green-skinned variety with an amber-colored flesh, is primarily a Main crop fig, with its availability peaking in the late summer months. The Calimyrna fig, known for its pale green skin and nutty flavor, is a specific type of Smyrna fig that is typically harvested during the Main crop season. The staggered ripening of these different varieties across the two crop cycles allows for a steady supply of fresh figs for nearly half the year.