The Peak Season for Luscious Figs in California

Figs have been grown in California since the late 1700s, and the state now produces nearly all of the fresh and dried figs in the United States The optimal climate and growing conditions in California allow for an abundance of juicy, sweet figs over a long season from spring through fall. In this article, we’ll explore when and where figs ripen in California,from the early Breba crop through the late fall harvests

Overview of California’s Fig Growing Regions

The key to California’s booming fig industry is the ideal climate found mainly in the Central Valley The San Joaquin Valley in particular offers hot, dry summers and mild winters that enable two fig crops per year on the same trees

The intense summer heat brings out high sugar content in the fruits, while the mild winters prevent damage to the trees. Fresno, Madera, and Kern counties lead the state in fig production, with additional orchards in Riverside and other parts of Southern California. But the San Joaquin Valley accounts for over 90% of the annual fig harvest in California.

The Fig Season from Spring through Fall

The California fig season focuses on two main crops: fresh figs and dried figs. There is some overlap between the two, but their peak harvest periods differ.

Fresh Figs

Fresh figs are available from May through November in California. The early harvest in May consists of Breba figs, which are smaller, pear-shaped fruits that develop on last year’s wood. Black Mission, a popular fresh fig variety, yields the first Breba crop.

The main crop of fresh figs runs from June through November. Different fresh fig types like Brown Turkey, Sierra, and green/purple Kadota figs ripen in succession, extending the season. July and August bring a flood of fresh fig varieties to markets and produce stands.

Dried Figs

Dried fig harvesting overlaps with fresh figs but continues a bit longer. The bulk of the dried fig crop gets picked from early August through October. Mission, Calimyrna, and Kadota fig varieties are all dried in California.

Early in the season, figs are sun-dried on trays for 5-7 days to remove moisture before further mechanical drying. Orchards are often picked multiple times from August through October to capture figs at optimal ripeness for drying. The final dried fig harvest usually concludes by mid-October.

Why California’s Fig Season Is So Long

From the first fresh Breba figs in May to the last dried figs in October, California supplies figs for over 6 months. Here are the key reasons why:

• Multiple crops – Fig trees in California produce a Breba and main crop annually, resulting in an early summer and late summer/fall harvest.

• Ideal climate – Hot, dry summer weather and irrigation produce flawless figs with high sugar content. Mild winters protect trees.

• Staggered ripening – Different fig varieties ripen over the season, from Black Missions in May to Brown Turkey in late summer.

• Advanced drying – New dehydration and storage technologies extend dried fig quality and availability.

In short, California owes its long fig season to consistent ideal conditions, two crops per tree, many fig types, and post-harvest processing advances. This combination delivers fresh and dried figs for months on end.

When California Figs Reach Peak Quality

Although figs are picked from May to November, there are certain periods when their flavor and texture achieve perfection:

• Fresh figs – Late summer, especially August and September, brings peak quality fresh figs like Brown Turkey, Sierra, and green/purple Kadotas. Warm sunny days enhance ripeness.

• Dried figs – The fresh figs dried in early August offer the highest quality. Their moisture content is lower than fresh figs but they still have tender, concentrated flavor.

Late summer delivers the best fresh figs at the height of sweetness and ripeness. For dried figs, the initial August dried crop is the crème de la crème in terms of texture and taste. But high quality dried figs continue through the fall harvests.

How to Select Delicious Fresh Figs

Choosing fresh figs at perfect ripeness is an art. Here are some tips:

• Pick figs that smell fresh and sweet when gently squeezed

• Select figs that feel heavy for their size

• Skin should be smooth and vividly colored depending on variety

• Ripe figs will yield slightly to pressure but not be mushy

• Inspect the stem end for any cracks or punctures

• Don’t wash until ready to eat to preserve freshness

Follow these guidelines to enjoy the highest quality fresh figs during peak California season.

Storing and Preserving California Figs

Proper storage and preservation allow you to enjoy California figs long after harvest:

• Fresh figs – Last 5-7 days refrigerated. Don’t wash until ready to eat.

• Frozen figs – Blanch first then freeze in single layer. Keeps up to a year.

• Dried figs – Store in cool, dark place up to 1 year or refrigerate up to 1.5 years.

With some simple handling tips, the impressive variety, flavor, and nutrition of California figs can be extended well beyond the season.

Celebrating Fig Abundance in California

As the commercial fig capital of the U.S., California supplies almost all of the fresh and dried figs grown domestically. Its ideal climate enables a fig harvest from May through November from multiple crops. Late summer brings an abundance of sweet, ripe fresh figs, while the early August dried fig crop achieves the highest quality.

The staggering volume and variety of luscious figs in California is worth celebrating. From planting to production, California’s fig industry delivers these nutritious, delicious fruits across the long season through dedication and care. The peak fig harvests reward us with nature’s candy – an iconic taste of California summer.