Figs have been cultivated and enjoyed for millennia, and no wonder. Their soft, jammy texture combines with an ultra-sweet flavor and a veritable cornucopia of essential vitamins, nutrients, and antioxidants. Imagine eating a berry dipped in honey and you’ll have something close to the fig in mind.
Bit of a trick question: there are actually two! With figs, you get one smaller harvest in early summer and then a larger one either in late summer or early fall. Prices stay fairly consistent, though you might find figs a little dearer during winter. Sales spike with the season – you’ll usually see them at their highest around April or May and then notice another slight increase during August or September.
Whether buying at the end of spring or end of summer, downloading the Fetch shopping rewards app before you head to the grocery store can help you earn rewards on all your purchases. All it takes is a photo of your receipt to start bringing in the points.
Figs are a unique and delicious fruit that have been cultivated for thousands of years. Their sweet, honey-like flavor is loved by many, making fresh figs a highly anticipated treat during summer and fall. But with such a short harvesting window, it’s important to know exactly when figs will be ripe and ready for picking in your region.
An Overview of Fig Seasonality
Unlike most fruits, figs have a very brief ripe period that only lasts 2-4 months The exact timing depends on the variety and where they’re grown
In warm climates like California and the Mediterranean, the main fig season runs from June through September. Cooler areas typically see figs ripe for harvest starting in August or September, with the season lasting into October or first frost.
Some fig varieties also produce a small early crop called the breba crop, followed by the main late summer/fall crop. So there can be two fig harvests in a year.
Fig Harvesting Times by Location
Location and climate are key in determining fig ripening times. Here’s a look at typical fig harvest seasons for different regions:
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California – Breba crop ripens in early June Main crop from August to November. Long warm seasons allow 4-5 month harvests.
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Southern States – Breba crop May to June Main crop August to October Hot summers support long seasons.
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Mid-Atlantic and Northeast – Single main crop only from mid-August through October.
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Pacific Northwest – Main crop between September and October. Cooler weather delays ripening.
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Mediterranean Regions – Breba crop in June, main crop August to October. Warm dry summers aid growth.
Fig Varieties and Their Harvest Times
The variety of fig also impacts when it will be ready for picking. Here are ripeness windows for popular types:
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Black Mission: Early June through November (two crops per year)
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Brown Turkey: May through November (two crops)
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Green Kadota: August to October (one main crop)
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Black Jack: August and September
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Celeste: July and August
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Brown Turkey: July through September
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Sierra: August to November
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Kadota: August and September
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San Pedro: Late July through October
Early ripening Black Mission and Brown Turkey have the longest seasons, while green and yellow figs like Kadota mature later with just a single crop. Growing multiple varieties extends the home harvest.
Harvesting and Handling Fresh Figs
Since figs don’t all ripen at once, frequent checking is needed to catch fruits at their peak. Follow these tips for harvesting:
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Check trees every 2-3 days once figs start coloring.
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Gently squeeze figs to test for softness – ripe figs will be pliable and yield to pressure.
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Look for figs that droop slightly and hang down when ready.
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Use pruners to clip ripe figs from branches without pulling or tearing.
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Handle the delicate fruits very gently to prevent bruising.
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Eat or preserve fresh figs within 2 days after picking for best flavor and quality.
Picking figs at optimal ripeness results in the sweetest, richest flavor possible. Enjoy them fresh or use preserving methods like drying, freezing, or canning to savor the harvest long-term.
Why Such a Short Fig Season?
Unlike most tree fruits, figs have a very brief harvesting window for a few key reasons:
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Fragile fruits – Ripe figs are extremely perishable and delicate. They have a short fresh shelf life of just 2-4 days once picked.
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Climate specific – Figs need hot dry summers to thrive and produce fruit. Cool weather delays development.
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Fast maturing – Figs develop rapidly once pollinated, going from unripe to overripe quickly.
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Low storage ability – Fresh figs don’t store or ship well. Commercial growers aim for local markets.
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No winter crop – Figs only grow one or two crops per year. Cooler weather halts fruit production.
These factors combine to create a short, specialized season. But this fleeting availability also adds to the mystique of fresh figs!
Extending the Fig Harvest
While fresh figs are limited to summer/fall, there are some tricks for stretching out the fig enjoyment:
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Grow multiple varieties – Early, mid, and late-season types extend the harvest window.
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Force breba crop – Protect trees in winter to boost breba crop production.
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Preserve figs – Freeze, dry, can, or turn into jams and preserves to stock up.
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Import fruit – Shipments from the Southern Hemisphere offer fresh figs in winter/spring.
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Grow indoors – Potted fig trees can be moved indoors to manipulate seasons.
With some planning, you can craft ways to increase fig harvesting and enjoy this sweet fruit for more months out of the year.
Planning Your Fig Harvest
The brief fig season means timing is everything when it comes to maximizing fresh harvests. Follow these tips for success:
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Know your local fig ripening times based on climate.
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Grow early, mid, and late-season fig varieties for the longest harvests.
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Monitor trees every 2-3 days as fruits start to ripen.
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Harvest figs at their plump, soft ripe peak for ideal flavor.
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Handle the ripe fruits very gently to prevent bruising.
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Eat fresh within 2 days, freeze, dry, can, or preserve any excess.
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Import out-of-season figs to satisfy cravings in winter/spring.
With the right varieties and careful harvesting, you can take full advantage of the short but sweet fig season. The flavor of a sun-ripened fig is a true taste of summer that’s worth the effort.
How to make fig newtons
Homemade fig newtons knock the socks off anything you’ll buy at the store, and making your own is always going to be a great way to save on groceries. Just keep in mind that this one needs a fair few ingredients, so be sure to maximize your reward points by using our shopping app while putting together your list and snapping your receipt once you’re done.
Filling ingredients:
- 8 oz. dried Turkish or Calimyrna figs, stems removed and cut into quarters
- 2 cups of apple juice
- Pinch of salt
- 2 teaspoons of fresh lemon juice
Crust ingredients:
- ¾ cup of all-purpose flour
- ½ cup of whole wheat flour
- ½ teaspoon of baking powder
- ¼ teaspoon of salt
- 6 tablespoons of unsalted butter, softened
- ¾ cup of packed light brown sugar
- 1 large egg
- 2 teaspoons of vanilla extract
Recipe:
- Simmer your figs, apple juice, and pinch of salt over medium heat in a medium saucepan, stirring occasionally until the figs are soft and the juice is syrupy, about 25 to 30 minutes.
- Let cool, then puree the figs in a food processor with the lemon juice for about 10 seconds.
- Whisk together the flours, baking powder, and salt in a medium bowl.
- Beat in the egg and vanilla until combined.
- Stir in the flour mixture until it’s just incorporated.
- Reserve ¾ cup of the dough for the topping, then sprinkle the remaining mixture into a pan before pressing into an even layer using a greased spatula. Bake until just turning golden brown, about 20 minutes.
- Take your reserve dough and roll it between 2 sheets of greased parchment paper until you get an 8-inch square. Transfer to a baking sheet and place in the freezer until needed.
- Spread the fig mixture over the baked crust, then take the top crust from the freezer and lay it over the filling, pressing down slightly to make it stick.
- Bake until the top crust is golden brown, around 25 to 30 minutes, rotating halfway through.
- Let the bars cool for about 2 hours, then remove from the pan and cut into squares.
How long do figs last?
Figs aren’t like your average apple or run-of-the-mill banana – they’re delicate with a very short shelf life. Your figs should last:
- 3 to 4 days on the counter at room temperature.
- 5 to 7 days in the fridge.
- Up to 6 months in the freezer.
Just keep in mind that figs lose some of their flavor when refrigerated or frozen. To enjoy figs at their peak, best to eat them without delay. We’re all about helping you save at the grocery store, but those savings won’t count for much if you end up tipping half your figs into the trash.
When is the Season for Figs?
FAQ
What is the best time of year to buy figs?
California Fresh Figs are in season May – November and at least one variety should be available at most major grocery retailers.
What month are figs ready to harvest?
The main fig harvest season usually stretches from July to August. However, different types of figs fruit at different times of the year, and some fig varieties fruit more than once. Figs are divided into early-season, mid-season, and late-season varieties.
What is the season for figs?
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Early Season:Some fig varieties, like Black Mission and Brown Turkey, can start ripening as early as May or June.
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Main Season:The main fig harvest season usually stretches from July to August, with many varieties ripening during this time.
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Late Season:Some fig varieties, like Kadota, Sierra, and Tiger, can continue to ripen into September and October.
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Varietal Differences:Different fig varieties have slightly different ripening times, so the peak season can vary depending on the type of fig you’re looking for.
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Two Harvests:Some fig varieties produce an initial harvest early in the season (breba harvest) on old wood, followed by a second, main harvest on new growth in summer or fall.
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Dried figs are available year round
Do you eat the skin of a fig?
- Edible Skin: The skin of a fig is perfectly safe and edible.
- Texture: Some people find the texture of the skin to be pleasant, while others prefer to remove it.
- Early vs. Late Season: Early season figs tend to have thinner, more delicate skins, while late season figs have thicker, more robust skins.
- Preparation: You can simply twist off the stem and eat the fig whole, or you can peel the skin off with a vegetable peeler if you prefer.
- Other Eating Methods: You can also cut the fig in half and eat the center out with a spoon, or cut them into wedges.
- Nutritional Value: The skin of a fig contains fiber and nutrients.
When are figs in season?
The season for figs depends on their variety and location. Generally, black mission figs are the first to appear in the market and are shortly followed by the brown turkey variety. Furthermore, most green figs are available from June or July. Calimyrna figs have the shortest season of all fig varieties, lasting only three months.
When do fig trees ripen?
Some varieties (like Black Mission) actually have two seasons: the early summer season produces fruit on old tree branches, and the late-summer/fall season produces fruit on new branches. Black Mission figs are usually the first to show up, quickly followed by Brown Turkey. Most green figs are in season starting in June or July.
When do figs mature?
The early season varieties are the first to grace our gardens and fruit bowls. These figs typically mature during the late spring to early summer months. Their arrival is often eagerly anticipated, as they mark the beginning of the fig season.
When do fig trees grow?
Typically, figs feature two main cropping seasons annually. The first, known as the “breba” crop, appears in late spring to early summer, while the second, or “main” crop, matures from late summer to early fall. However, the timing of these seasons can vary based on the region and the specific variety of the fig tree.
Do figs ripen?
Figs, with their diverse range of varieties, offer a spectrum of flavors, textures, and ripening times. Recognizing the ripening dates by variety can significantly aid in ensuring optimal harvest and consumption. The early season varieties are the first to grace our gardens and fruit bowls.
Where do fresh figs come from?
For the sake of this post I will only be dealing with fresh figs from the United States, although they are imported from Chile and New Zealand from companies like Frieda’s. Almost all the fresh figs in the U.S. come from California, with a smaller percentage coming from Arizona. When Does Fresh Fig Season Begin? Mid-May