Figs (Ficus carica) offer a unique, jam-like sweetness straight from the tree. Successfully harvesting requires careful observation because, unlike many other fruits, figs will not ripen further once removed from the branch. This narrow window for picking demands a keen eye. Identifying the subtle physical changes that signal full ripeness is the most important factor for a satisfying harvest.
Physical Indicators of a Ripe Fig
The first cue of readiness is a distinct change in skin color, though the specific hue depends on the variety. While many types shift from green to deep purple or brown, others like ‘LSU Gold’ or ‘Kadota’ turn a mature yellow-green, so growers must know their cultivar. Regardless of color, the fruit’s texture should become noticeably soft to the touch, similar to a ripe avocado when gently squeezed.
A fully ripe fig also exhibits specific structural changes, most notably the “neck droop,” where the fruit hangs heavily on its stem. The skin may look slightly wrinkled or show small cracks near the eye, the small opening at the bottom of the fruit. A tiny bead of sweet, sticky liquid, often called a “fig tear,” frequently appears at the eye when the fruit is fully tree-ripened. A ripe fig will also emit a rich, sugary aroma, indicating the internal sugars have fully developed.
Why Precise Timing Matters
The strict requirement for tree-ripening stems from the fig’s classification as a non-climacteric fruit; the ripening process ceases immediately upon harvest. If a fig is picked too early, it will remain rubbery and bland, never achieving the complex sweetness and soft texture of fully-ripened fruit. Waiting for the sensory cues is necessary before harvesting.
Conversely, waiting too long past peak ripeness also has negative consequences. An overripe fig can quickly begin to ferment, indicated by a sour smell, and its skin may fully split, exposing the flesh. This split, sugary fruit attracts pests, including fruit flies and wasps, who can quickly ruin the remainder of the crop. The main crop that grows on new wood is often more abundant than the earlier, smaller breba crop that forms on old wood.
Harvesting Technique and Immediate Care
When a fig displays all signs of ripeness, it should come away from the branch with minimal resistance. Gently twist the fig at the neck until it detaches, or use small, sharp scissors to snip the stem right above the fruit. Leaving a small stub of the stem attached helps prevent the fruit from spoiling prematurely.
Figs produce a milky white latex sap, which is caustic and can irritate the skin, making it advisable to wear gloves and long sleeves during harvesting. Once picked, fresh figs have a short shelf life, typically lasting only one to three days, even under refrigeration. To maximize freshness, place the delicate fruits in shallow containers, such as an egg carton, in a single layer to prevent bruising and promote good airflow.