How Figs Grow

Figs are easy to grow in warm climates, but produce their best fruit in Mediterranean climates with hot, dry summers and cool, wet winters. Although they are a subtropical species, mature trees are fully cold hardy to 15 or 20 degrees F. People who wish to grow figs outside their normal range must plant in containers or go to considerable efforts to protect them during the winter.

In the ground, fig plants can quickly reach 15 to 30 feet in height. The canopy can spread equally wide. The root system is typically very shallow without a taproot and can easily spread to three times the diameter of the canopy. Ideally, fig plants should have a well-drained loam soil with plenty of organic matter, but they will tolerate average to poor soil. Once they are established, they are somewhat drought tolerant, probably due to their very extensive and wide-ranging root system. Figs tolerate soils with pH ranging from 5.5 to 8.0. Growers with acidic soils should apply lime to bring the pH up to the fig’s preferred pH of 6.0 or 6.5. Alkaline soils will also support figs, if there are no black alkali deposits present.

Plants need plenty of sun, 8 or more hours, and heat that helps ripen the fruit. Figs respond very well, better than most fruit trees, to heavy applications of manure and compost. Be sure not to apply fertilizers too late in the growing season since that would spur new growth that cannot harden off before winter. Apply 2 to 3 cups of a balanced fertilizer (6-6-6 or 8-8-8) with micro-nutrients three times a year to mature in-ground plants. If you grow figs in containers, we recommend a complete slow-release fertilizer like Osmocote. Follow the package directions. Organic growers should apply generous amounts of compost and a high-nitrogen fertilizer like cottonseed, soybean or alfalfa meal.

For the best fruit production, water your figs regularly during the growing season unless rainfall is adequate. Take care that the soil is not constantly soggy. When fall arrives, stop watering and allow your plants to harden off. A word of caution: heavy rains and excessive or sporadic watering may cause the fruit to split. The amount of splitting varies from variety to variety, but a good rule of thumb is that the riper the figs, the more they will split and sour.

Container culture can be successful if you are diligent about watering and feeding the plants. Remember that nutrients leach quickly from containers. The easiest approach is to use a hefty pot, 15 gallons or larger, and let the figs grow 5 to 10 feet tall with regular annual pruning of tops and roots to control the size. In climates where winter temperatures fall below 15 to 20 degrees F, you will need to bring potted plants into an unheated garage or shed.

For additional information, see

Where Figs Grow

Day Length and Chilling Zones

Figs require full sunlight for maximum fruit production. When choosing a site for figs, select an area that has sun for most of the day or expect reduced performance from the trees. Early morning sun is particularly important to dry dew from the plants, thereby reducing the incidence of diseases. Figs are frost and freeze sensitive and perform best south of the 800-hour chilling zone. Mature fig trees that are fully dormant can endure temperatures of 10 degrees F with little damage.

Soils

Although figs can be grown in all types of soil, they do not tolerate poorly drained sites. Avoid sites and soils where water stands for more than 24 hours after a rain. In areas of poor drainage, roots receive insufficient oxygen that results in stunted growth and eventual death of the tree. Figs are relatively salt-tolerant and can be grown along the coast near brackish water.

Types of Figs

There are four distinct types of figs: Common Fig, Capri fig, Smyrna, and San Pedro.

Common Figs are the only figs significant to commercial growers in Texas. These figs develop parthenocarpically (without pollination) and are by far the most prevalent type of fig grown in Texas. The fruit does not have true seeds and is primarily produced on wood from the current season. Most varieties recommended for Texas are of the Common Fig type.

Capri figs produce a small non-edible fruit; however, the flowers inside the Capri figs produce pollen. This pollen is essential for fertilizing fruit of the Smyrna and San Pedro types. The pollen is transported from the Caprifig to the pollen-sterile types by a Blastophaga wasp. Commercial growers hang baskets of Blastophaga-infested Capri figss so that the wasps can effectively fertilize the fruit. Capri figss were grown successfully at Del Rio, Texas, as early as 1901.

Smyrna Fig varieties produce large edible fruit with true seeds. The Blastophaga wasp and Capriifigs are required for pollination and normal fruit development. If this fertilization process does not occur, fruit will not develop properly and will fall, unripened, from the tree. Smyrna-type figs are commonly sold as dried figs.

San Pedro type figs bear two crops of fruit in one season – one crop on the previous season’s growth and a second crop on current growth. The first crop, called the Breba crop, is parthenocarpic and does not require pollination. Fruit of the second crop is the Smyrna type and requires pollination from the Caprifig. Breba crops are produced early in the spring on last season’s wood. However, the second crop of Smyrna type may fail to set because of lack of pollination from Blastophaga and Caprifig. This second crop fruit drop frequently discourages homeowners.

Varieties and Availability

Figs are the only fruit to fully ripen to complete sweetness and semi-dry right on the tree before falling to the ground to continue drying.

After harvest, the figs are inspected and packaged. Packaging includes rings of figs tightly packed and over-wrapped, moisture-proof bags, wrapped finger packs, plastic cups or bulk. California figs are generally found in the produce or baking section of your favorite supermarket.

Figs are harvested in the late summer and early fall, but because they are dried and conveniently packaged, they are available all year long.
There are literally hundreds of fig varieties, but only about half a dozen are grown commercially in California, dried and packaged for the consumer and industrial markets,

The Calimyrna Fig		The Mission Fig
	Noted for its delicious nut-like flavor and tender, golden skin, the Calimyrna fig is the popular favorite for eating out of hand. As the name implies, the Calimyrna is the California version of the Smyrna fig imported by a San Joaquin Valley grower.		Numerous plantings by the Spanish missionaries as they traveled northward from Mexico along the California coast that gave it a name, the Mission fig is famous for its distinctive flavor. The fresh fruit exhibits a deep purple color which darkens to a rich black when dried, making this fig an esthetic, as well as an edible, delight in all recipes.
The Kadota Fig		The Adriatic Fig
	The Kadota fig, an American version of the original Italian Dattato, is thick-skinned and possesses a beautiful creamy amber color when ripe. Practically seedless, this fig is a favorite for canning and preserving as well as drying.		Transplanted from the Mediterranean, the Adriatic fig is the most prolific of all the varieties. The high sugar content, retained as the fruit dries to a golden shade, make this fig the prime choice for fig bars and pastes.

Handling and Storing Dried Figs

Commercially -- Store California Dried Figs in a cool dry place well away from grains and cereal products.

At Home -- Dried Figs will keep in an unopened package on the cupboard or pantry shelf for up to 6 months – similar to other dried fruits. Once the package has been opened, and they may not be consumed within a short period, it is recommended that they be stored in jars or plastic containers with tight fitting lids.

Handling

Sometimes figs develop a white coating of crystallized natural fruit sugar on the surface. This does not affect the quality of the fig. Fluctuations in temperature and humidity will hasten sugaring, therefore storing California Dried Figs in the refrigerator or freezer is not recommended. Buy only the quantity that will be consumed within a month or so and use them up quickly. When this sugaring is very heavy or objectionable, it is very quickly removed by rinsing with hot water, steaming or processing briefly in the microwave.

Oiling the blade of the knife, scissors, or food processor will make cutting or chopping Dried Figs much easier. For very small quantities, periodically rinsing those blades in hot water is also a quick way to remove the stickiness.