Petite Negra Fig Tree

When I first planted my Petite Negra fig tree five seasons ago, I’ll admit I didn’t expect much. I’d grown plenty of figs before—Brown Turkeys, Celestes, even some finicky Chicago Hardies—but this little dark beauty? She turned out to be something special.

Let me share why Ficus carica ‘Petite Negra’, also known as the Small Black Fig or Violette de Bordeaux in some circles, has become one of my absolute favorites for both commercial growing and pure eating pleasure.

What Makes the Petite Negra Stand Out?

Here’s the thing about this cultivar—it’s compact, incredibly productive, and produces fruit so sweet it’ll make you question every other variety you’ve grown. The Petite Negra isn’t just another fig; it’s like finding a perfect pocket knife when you’ve been carrying around a full toolbox. Everything about it just works.

Michael Gorelov

The fruit itself is small to medium-sized with a deep purple-black skin that's almost burgundy when you hold it up to the sunlight. Inside? Pure jammy sweetness with that characteristic strawberry-raspberry flavor that makes fresh figs worth all the trouble. I've had customers at farmers' markets literally close their eyes when tasting these for the first time. That's the reaction you want.

What really sold me on this variety was discovering how manageable the tree stays. While my Mission fig sprawls like it’s trying to claim the entire south field, the Petite Negra maintains a tidy 8-10 feet even without aggressive pruning. For anyone dealing with limited space or wanting to grow in large containers, this characteristic alone is worth its weight in gold—or should I say, worth its weight in fresh figs?

Growing Conditions and My Real-World Experience

Let me break down what I’ve learned through actual trial and error, not just textbook knowledge. This cultivar thrives in USDA zones 7-10, though I’ve pushed it successfully in a protected zone 6b microclimate with heavy mulching. The key? Understanding that while it’s more cold-hardy than you’d expect, protecting those developing figs from late spring frosts makes all the difference between a bumper crop and a disappointing season.

Essential Growing Requirements:

• Full sun exposure (minimum 6-8 hours daily)
• Well-draining soil with pH between 6.0-6.5
• Moderate water needs—drought tolerant once established
• Space requirement: 8-10 feet diameter
• Cold hardiness: down to 10°F (-12°C) with protection

Here’s something nobody tells you in the catalogues: this variety produces two crops annually in warmer climates. The breba crop comes on old wood in early summer, while the main crop develops on new growth from August through October. In my experience, that main crop is where the magic happens. Those late-season figs develop an intensity of flavor that the earlier ones just can’t match.

I remember my second season with these trees—we had an unexpected cold snap in April that killed off most of my breba crop. I was devastated until September rolled around and the main crop came in so heavy the branches were literally bending under the weight. That’s when I learned that this variety puts most of its energy into that second flush, and honestly? I’ve stopped worrying about the breba crop entirely.

Cultivation Tips That Actually Work

You want the practical stuff, right? The techniques that separate a struggling tree from a thriving one? Here’s my proven approach:

My Six-Step Success Formula:

1. Plant in spring after last frost using a 50/50 mix of native soil and quality compost
2. Water deeply twice weekly for the first month, then transition to weekly soakings
3. Apply 2-3 inches of organic mulch around the base, keeping it away from the trunk
4. Feed monthly during growing season with balanced organic fertilizer (I use 5-5-5)
5. Prune minimally in late winter to remove dead wood and maintain shape
6. Harvest when fruit softens and begins to droop—don’t wait too long or you’ll feed the birds instead of yourself

The watering schedule deserves special attention. I’ve seen more fig trees fail from overwatering than from neglect. Think of it this way: figs evolved in Mediterranean climates where summer rain is rare. They’re built to handle dry conditions. My rule of thumb? If you can press your finger two inches into the soil and it feels moist, skip the watering. The tree will thank you with better fruit quality and fewer pest issues.

Container growing is where the Petite Negra really shines compared to other cultivars. I’ve got three specimens in 25-gallon fabric pots that produce just as prolifically as my in-ground trees. The trick is using a quality potting mix with excellent drainage and bumping up the fertilizer frequency to every two weeks. Those container trees also give you ultimate flexibility—I wheel mine into my unheated greenhouse when temperatures threaten to drop below 15°F.

Harvesting, Using, and Preserving Your Bounty

There’s a precise moment when a Petite Negra fig reaches perfection, and learning to identify it separates okay figs from transcendent ones. The skin takes on a slightly wrinkled appearance, the fruit yields gently to pressure, and sometimes you’ll see a tiny drop of nectar at the eye. Pick it then—not tomorrow, not later today—now. Figs don’t ripen further off the tree, so timing is everything.

I’ll be honest—most of my Petite Negra harvest gets eaten fresh. There’s something about biting into a sun-warmed fig straight from the tree that no preservation method can replicate. But when you’re harvesting 30-40 pounds per tree during peak season, you need strategies. My go-to method is making fig preserves with a touch of lemon juice and vanilla bean. The small size of these fruits means they hold their shape beautifully in jams, creating a product that looks as good as it tastes.

Have you ever tried dehydrating figs? The Petite Negra’s smaller size makes them perfect candidates. I slice them in half, arrange them on my dehydrator trays, and run them at 135°F for 10-12 hours. The result is intensely sweet, chewy nuggets that honestly taste like nature’s candy. My kids fight over these more than any store-bought snack.

The commercial potential shouldn’t be overlooked either. At my local farmers’ market, I can charge premium prices for these dark beauties—often 20-30% more than common varieties. Customers recognize quality, and the Petite Negra’s rich flavor combined with its attractive appearance creates repeat buyers. I’ve built a waiting list of folks who reserve flats before the season even starts. Can your Brown Turkey do that?

Final Thoughts from the Field

Growing the Petite Negra fig has taught me that sometimes the best things really do come in small packages. This variety combines manageable size, exceptional flavor, reliable production, and versatility in a way that few other fruit trees can match. Whether you’re a commercial grower looking to diversify your offerings or a home gardener wanting something special for your backyard, the Small Black Fig deserves serious consideration.

The beauty of working with Ficus carica ‘Petite Negra’ is that it rewards attention without demanding constant intervention. It’s forgiving enough for beginners yet interesting enough to keep experienced growers engaged. After seasons of working with this cultivar, I’m convinced it represents one of the best fig varieties for American growers who want maximum return with minimum fuss.

So why not give it a try? Start with one tree, learn its rhythms, taste that first perfectly ripe fruit, and I guarantee you’ll be planning where to plant the next one before the season ends. That’s exactly what happened to me, and now I’ve got a small grove of these productive little powerhouses. Best decision I ever made in my orchard.