Nothing beats the smell of a San Diego morning in late August when the coastal fog burns off and the air fills with the scent of ripening figs. It is a thick, sweet aroma, almost like vanilla mixed with fresh earth. While most folks know the fig only as the gooey center of a certain square cookie, here in our orchard, we treat the Ficus carica with the reverence it deserves. This ancient fruit is a staple of our Mediterranean-style climate, thriving in our sandy loam and soaking up that intense Southern California sun.
My journey with this fruit hasn’t always been smooth sailing. I remember planting my first ‘Black Mission’ tree thinking it was a “plant it and forget it” situation. I ended up with a massive, leafy bush that produced exactly zero edible fruits because I pruned off all the breba wood (the previous year’s growth) right before spring. I learned the hard way that understanding how to use the plant starts with understanding how it grows.
The fig isn’t actually a fruit in the botanical sense; it is a syconium, an inverted flower structure where the blossoms bloom inside the skin.
Understanding the Fig: More Than Just a Sweet Treat
To truly utilize the fig, you have to get past the generic supermarket label. We grow several varieties, and locally, we refer to them by their specific cultivar names because “fig” is just too vague. You have the ‘Black Mission’ (Franciscan fig), the ‘Brown Turkey’ (often called the “everbearing” fig, though that’s a bit of an exaggeration), and the ‘Kadota’ (or ‘Dottato’ in Italy). The scientific name remains Ficus carica across the board, but the flavor profiles range from berry jam to pure honey.
The Culinary Spectrum: Fresh Applications
The primary use of the fig is, of course, fresh eating. However, there is a narrow window of perfection. A fig doesn’t ripen off the tree. If you pick it firm, it stays firm (and tastes like cardboard). You want the fruit to droop on its neck, feeling heavy and soft, like a water balloon that is just about to burst. That is the “sweet spot” where the sugars are highest.
We use fresh figs in ways that highlight their texture. A perfectly ripe ‘Panache’ (Tiger Fig) sliced in half reveals a brilliant crimson interior that looks stunning on a plate. I love pairing them with savory elements to cut the sugar. A slice of prosciutto wrapped around a fig half with a dab of gorgonzola is a classic for a reason—the saltiness balances the honey sweetness perfectly.
For the best flavor experience, serve fresh figs at room temperature; cold suppresses the volatile compounds that give them their distinct aroma.
Here at Exotic Fruits and Vegetables, we’ve found that customers often shy away from the skin, but for most varieties, the skin provides a necessary tartness and tannic structure that prevents the fruit from being cloying. The only exception might be the ‘Kadota’, which can have a slightly tough hide late in the season.
Preservation: The Art of Drying and Jamming
San Diego gives us a unique advantage for the second most popular use: drying. With our low humidity and high heat, we can often sun-dry fruits directly on racks. Drying concentrates the sugars and creates a chewy, candy-like texture that lasts for months. Dried figs are an energy powerhouse, packed with fiber and calcium.
Think of a fresh fig as a glass of grape juice, while a dried fig is a fine balsamic reduction. The flavor is the same, just turned up to volume eleven. Dehydrating figs at 135°F for 8 to 12 hours produces the safest and most consistent result compared to open-air drying, which can invite pests.
Below is a breakdown of how we utilize different varieties based on their structural integrity:
| Variety | Best Use | Flavor Profile |
|---|---|---|
| Black Mission | Fresh Eating / Drying | Rich, earthy, berry-like flavor |
| Brown Turkey | Salads / Grilling | Milder sweetness, less intense |
| Kadota | Canning / Preserves | Honey-sweet, holds shape well when cooked |
| Calimyrna | Drying (Commercial standard) | Nutty, buttery, amber flesh |
The Jamming Mistake
I once ruined an entire batch of fig jam—about 20 pounds of fruit—by assuming figs had enough natural pectin. They don’t. I ended up with a delicious fig syrup that refused to set no matter how long I boiled it. Now, I always add lemon juice (1 tablespoon per pound of fruit) not just for the pectin interaction, but to brighten the flavor. Without that acid, cooked figs can taste somewhat “muddy” or overly heavy.
Adding a splash of balsamic vinegar or a sprig of rosemary to fig jam creates a sophisticated savory spread that pairs incredible well with roasted meats.
Beyond the Fruit: Leaves and Latex
This is where things get interesting. Most American gardeners toss the leaves in the compost, but that is a waste of a distinct culinary ingredient. The leaves of the fig tree contain a milky sap that smells strongly of coconut, vanilla, and green walnut. We use the leaves to wrap fish before grilling; the leaf protects the delicate meat from the direct flame and imparts a subtle, smoky coconut aroma.
Our experience at Exotic Fruits and Vegetables has shown that fig leaf syrup is the secret weapon for craft cocktails and baking. It brings a complex, herbaceous sweetness that you just can’t get from the fruit itself. It captures the essence of the orchard on a hot day.
The white milky sap (latex) in the stems and leaves is a skin irritant for many people; always wear gloves when harvesting or pruning to avoid phytophotodermatitis.
Using the leaves requires a specific process to extract the flavor without the bitterness or the latex issues. Here is our farm’s method for creating a versatile syrup:
- Harvest and Wash: Select young, vibrant leaves (about 4-5) and wash them thoroughly to remove dust and insects.
- Toast the Leaves: Place the leaves on a baking sheet and toast them in the oven at 300°F for 10-15 minutes until they are fragrant and slightly dry (this enhances the nutty/coconut notes).
- Simmer: Combine 1 cup of sugar and 1 cup of water in a pot. Bring to a boil, then reduce heat. Add the toasted leaves.
- Steep: Let the mixture simmer for 5 minutes, then turn off the heat. Allow the leaves to steep in the cooling syrup for at least 4 hours.
- Strain and Store: Remove the leaves and bottle the golden liquid. It keeps in the fridge for two weeks.
Growing for Utility
If you want to use figs, you have to grow them well. In our San Diego climate, nematodes can be a real killer in sandy soil. We graft many of our varieties onto vigorous rootstocks or plant them with heavy mulch to encourage beneficial biological activity that suppresses these pests. Think of the soil as a battery; if you don’t charge it with organic matter (compost), the plant won’t have the energy to push out that second crop in the fall.
We at Exotic Fruits and Vegetables believe in aggressive pruning for high production. We keep our trees short—under eight feet—to make harvesting easy. There is no point in growing fruit you need a ladder to reach, only to watch the birds eat it before you get there. Pruning acts like a traffic cop, directing the tree’s energy away from wood production and straight into fruit development.
When selecting a variety for your own backyard, consider what you actually want to do with the harvest:
- For Jams: Choose varieties with thin skins and high sugar content like ‘Violette de Bordeaux’.
- For Drying: Look for ‘Conadria’ or ‘Black Mission’ which resist souring.
- For Fresh Eating: ‘Panache’ or ‘Smith’ offer the best texture and visual appeal.
- For Containers: ‘Little Miss Figgy’ is a dwarf sport that produces surprisingly well in a 15-gallon pot.
What’s the real secret to success with figs? It is patience in the spring and vigilance in the summer.
Medicinal Folk Uses
I would be remiss if I didn’t mention the traditional uses of the latex. While it irritates healthy skin, I have used a drop of the white sap from a broken leaf stem to treat warts. It is an old folk remedy that relies on the proteolytic enzymes in the sap to break down the wart tissue. It works, but you have to be precise—apply it only to the wart, or you will burn the surrounding skin.
Always consult a medical professional before trying home remedies with plant latex, as allergic reactions can vary wildly from person to person. We treat the sap with respect; it is potent chemistry.
Final Thoughts from the Orchard
The fig is a generous plant. Once established, it demands very little other than sun and occasional deep watering, yet it provides food, shade, and medicine. Whether you are poaching them in red wine, drying them for a hiking snack, or just standing in the garden eating them warm off the branch, the versatility of Ficus carica is unmatched.
“A fig tree is the only tree that looks like it is trying to hug you, and if you treat it right, it will feed you for a lifetime.”
My advice? Plant one this spring. Give it a sunny spot, keep the roots cool with mulch, and wait for that first crop. Just remember to beat the birds to it.
