There is nothing quite like the experience of standing in my orchard here in San Diego, the morning mist still clinging to the hills, and snapping a ripe fig right off the branch. The skin splits slightly under your thumb, revealing that jam-like, seed-speckled interior that tastes like honey and berry preserves mixed together. If you have only ever eaten a dried Newton, you haven’t really eaten a fig.
I have spent years cultivating these trees, known botanically as Ficus carica, and I can tell you that they are a study in contradictions. They are among the easiest trees to keep alive, yet one of the most frustrating to harvest perfectly. They date back to ancient times, yet they fit perfectly into a modern, drought-tolerant California garden. Whether you call them Anjeer, common figs, or just “the fruit of the gods,” understanding the specific advantages and disadvantages of growing them is the only way to guarantee a harvest that doesn’t end in disappointment.
Ever wonder why you rarely see fresh, fully ripe figs in standard supermarkets? It’s not because they aren’t popular; it’s because a truly ripe fig has the structural integrity of a water balloon.
The Major Advantages: Why We Grow Them
The primary reason I dedicate distinct rows of my land to these trees is the sheer return on investment regarding flavor and nutrition. A single medium-sized fig contains about 1.5 grams of fiber and significant amounts of potassium, magnesium, and calcium. But beyond the label, the advantage is the culinary versatility. You can eat them raw, grill them with goat cheese, turn them into jam, or dry them for winter storage.
In San Diego’s Zone 10a, I have seen neglectful neighbors ignore a Brown Turkey fig tree for three years, only for it to bounce back with a massive crop after a single rainy winter. They don’t require chill hours like apples or stone fruit, making them perfect for our mild winters.
Rapid Production Cycles
Unlike an avocado tree that might make you wait five to seven years for a decent harvest, a fig tree is a sprinter. I have planted cuttings in February that produced a handful of fruits by October of the same year. Generally, you can expect a full harvest by year three. This quick turnaround is a massive psychological boost for new growers who want to see results without a decade-long commitment.
The “Breba” crop is a fantastic bonus advantage. Many varieties produce two harvests: the Breba crop on last year’s wood in early summer, and the main crop on new growth in late summer or fall. It’s like getting a two-for-one deal on your growing season.
The Disadvantages: The Reality of the Fig Life
I need to be honest with you about the dark side of fig farming because it isn’t all honey and sunshine. The biggest disadvantage, without a doubt, is the shelf life. A perfectly ripe fig lasts about 24 to 48 hours at room temperature before it starts to ferment or mold. This is not a fruit you can pick on Sunday and hope to eat on Friday. You eat it, process it, or lose it.
I once ruined an entire batch of Black Mission figs by leaving them in a harvest bucket overnight in the garage. I thought the cool night air would preserve them. By morning, the bottom layer was a mushy, leaking mess, and the vinegar smell was strong enough to knock you over. I lost about 15 pounds of premium fruit because I was too tired to put them in the cooler.
The Pest Wars
You aren’t the only one who likes sugar. Figs are a beacon for every pest in San Diego County. Fig beetles—those massive, iridescent green clumsily flying tanks—can strip a tree of ripe fruit in days. Birds are even worse. Mockingbirds will peck a single hole in ten different figs rather than finishing one, ruining the whole lot.
Be careful when harvesting! Fig trees produce a milky white sap that contains latex and enzymes which can cause phytophotodermatitis. If this sap gets on your skin and is exposed to sunlight, it can cause blistering burns and severe itching.
Our experience at Exotic Fruits and Vegetables has shown that the only 100% effective defense against birds is netting the entire tree. We use ¾-inch mesh netting, suspended on a PVC frame so the birds can’t peck through the net to get the fruit. It’s a hassle to set up, but losing 60% of your crop is worse.
Comparing Popular Varieties
Not all figs behave the same. I’ve broken down the three varieties I have had the most experience with on my farm to help you decide which trade-offs you are willing to accept.
| Variety | Flavor Profile | Pros | Cons |
|---|---|---|---|
| Black Mission | Rich, earthy, berry-like sweetness | Incredible flavor; dries well; highly productive | Very thin skin; splits easily in high humidity; sensitive to spoilage |
| Brown Turkey | Mild sugar, melon notes | extremely hardy; produces massive crops; adaptable rootstock | Flavor is less intense; can be watery if over-irrigated |
| Kadota | Honey, light floral notes | Thicker skin (better pest resistance); excellent for canning | Requires high heat to ripen fully; skin can be tough to chew |
Cultivation: Turning Disadvantages into Success
Growing figs successfully is about managing their vigorous nature. Think of a fig tree like an energetic puppy; if you don’t train it, it will destroy everything, but if you guide it, it’s a loyal companion. The soil acts like the pantry for this puppy. While they tolerate poor soil, they thrive in sandy loam with a pH between 6.0 and 6.5. If your soil is heavy clay, like we have in some parts of inland San Diego, you must amend it with 30% organic compost and create raised mounds at least 12 inches high to ensure drainage.
Water management is critical to prevent fruit splitting. Consistency is key. Instead of flooding the tree once every two weeks, give it about 1 to 1.5 inches of water every 5 to 7 days during fruit set. This steady supply keeps the internal pressure of the fruit stable.
Pruning Strategies
Pruning is where many people get scared, but you have to be aggressive. I treat pruning like directing traffic—I need to tell the energy where to go. Since the main crop grows on new wood, I prune my trees back by almost 40% every winter when they are dormant. This stimulates a massive flush of new growth in spring, which is exactly where your fruit will form.
Through our work with Exotic Fruits and Vegetables farm, we have adopted a modified “Japanese open-center” pruning style. We keep the trees short—under 7 feet—so we can harvest without ladders. We clear out the center branches to let sunlight hit the interior leaves, which improves air circulation and reduces fungal issues like rust.
Key Steps for a Successful Harvest
If you want to avoid the heartbreak of spoiled fruit, follow this protocol that I use during peak season:
- Check for the “Droop”: A ripe fig will droop on its stem as the neck softens. If it’s standing up straight, it is not ready.
- Look for cracks: Small “stretch marks” or cracks in the skin usually indicate maximum sugar content.
- Touch gently: The fruit should feel soft, like a partially deflated balloon. If it’s hard, walk away.
- Harvest in the morning: Pick fruit between 6:00 AM and 9:00 AM before the sun heats the fruit pulp, which extends shelf life.
- Use shears: Don’t pull! Cutting the stem prevents tearing the skin near the neck, which is the entry point for bacteria.
If you have limited space, figs are top-tier candidates for container gardening. A 15-gallon pot is sufficient to support a tree that yields 20-30 pounds of fruit annually, provided you root-prune it every three years.
Nutritional and Culinary Breakdown
We cannot ignore what these fruits do for the body. I’ve had customers tell me that adding fresh figs to their breakfast routine changed their digestion completely. It’s not magic; it’s the high soluble fiber content.
Here is why I keep eating them despite the labor involved:
- Digestive Health: The seeds and skin provide roughage, while the flesh provides prebiotic fiber.
- Blood Pressure Support: The high potassium levels help negate the effects of sodium in the standard American diet.
- Calcium Source: For a plant-based source, they are surprisingly high in calcium, supporting bone density.
- Natural Sweetener: You can use fig purée to replace fat or sugar in baking recipes, adding moisture and sweetness without refined sugars.
Do not eat unripe figs! The white latex sap in green figs is an intense irritant to the throat and digestive tract. It burns, it tastes awful, and it can cause stomach upset.
Final Thoughts
Is growing figs worth the trouble of netting, pruning, and racing against spoilage? Absolutely. The flavor of a sun-warmed fig is a complex experience that no grocery store can replicate. It connects you to the season and the land in a very visceral way. You have to be present to enjoy them. You can’t hoard them.
As fruit enthusiasts at Exotic Fruits and Vegetables, we believe that the disadvantages of the fig are actually what make it special. Its fleeting nature forces you to slow down and appreciate the harvest right now, in this moment. If you have a patch of sun and a little bit of patience, put a tree in the ground. Just remember to buy some bird netting before you see the first sign of purple skin.
