Violette De Bordeaux Fig

When I first planted my Violette de Bordeaux fig trees here in San Diego, I had no idea I was embarking on what would become one of my most rewarding agricultural relationships. This remarkable fruit, also known as Negronne, Bordeaux, or by its scientific name Ficus carica ‘Violette de Bordeaux’, has transformed not just my orchards but my entire understanding of what a fig can be. Let me take you on a journey through my experiences with this exceptional cultivar that has captured the hearts of fig enthusiasts across America.

Why the Violette de Bordeaux Stands Apart

Picture this: you’re standing in your garden on a warm summer morning, and you pluck a fig no larger than a golf ball from its branch. The deep purple-black skin feels slightly soft under your fingertips, and when you bite into it, you’re greeted with an explosion of strawberry-jam sweetness that seems almost impossible from such a small package. That’s the Violette de Bordeaux experience, and honestly, it never gets old.

Alexander Mitchell

What makes this French heirloom so special? Unlike many common fig varieties that can grow quite large, the VdB (as we call it in the farming community) produces petite fruits that pack an incredible flavor punch. We're talking about figs that typically measure just 1.5 to 2 inches in diameter, but don't let their size fool you. The flesh inside is a stunning deep red to purple color, with a concentrated sweetness that registers around 25-30 Brix on the refractometer—that's remarkably high for a fig.

In my San Diego microclimate, where we enjoy mild winters and plenty of sunshine, this variety has proven to be nothing short of spectacular. The tree itself is relatively compact compared to giants like the Black Mission or Brown Turkey, making it perfect for urban farming operations and even container growing. I’ve seen successful harvests from trees grown in 25-gallon containers on apartment balconies throughout the county.

Growing Conditions and My Hard-Earned Lessons

Let me be straight with you—the Violette de Bordeaux isn’t necessarily the easiest fig to grow, but the rewards far outweigh the challenges. This cultivar originates from the Bordeaux region of France, where it’s also called Figue Violette or simply Bordeaux. Understanding its heritage helps explain its preferences and quirks.

Here’s what I’ve learned through trial, error, and plenty of note-taking:

Essential Growing Requirements:

• Full sun exposure (minimum 6-8 hours daily)
• Well-draining soil with pH between 6.0-6.5
• Consistent moisture without waterlogging
• Protection from harsh winds
• Winter temperatures that don’t drop below 10°F for extended periods

The Violette de Bordeaux is classified as USDA hardiness zones 7-10, which makes San Diego absolutely ideal. However, I’ve noticed that even within our region, microclimates matter tremendously. My trees planted on a south-facing slope with excellent air circulation outperform those in lower, cooler pockets by at least 20% in both yield and fruit quality.

One challenge I encountered early on was the variety’s susceptibility to fruit splitting during periods of irregular watering. After a particularly disappointing season where I lost nearly 30% of my crop to split fruits, I installed drip irrigation throughout my fig groves. The difference was night and day. Consistent moisture—about 1-2 inches per week during the growing season—prevents the boom-and-bust cycle that causes figs to crack open just as they reach peak ripeness.

The Economics and Market Potential

Now, let’s talk business because that’s ultimately what keeps a farm running. The Violette de Bordeaux occupies a fascinating niche in the American fruit market. While the commercial fig industry is dominated by varieties like Calimyrna and Black Mission, specialty growers like myself have found incredible demand for boutique cultivars.

Market Comparison Table

As you can see from the data I’ve collected over multiple seasons, the Violette de Bordeaux commands premium pricing. Why? Several factors come into play. First, the intense flavor profile makes it a favorite among chefs and specialty food stores. Second, the small size and delicate nature mean it doesn’t ship well long distances, creating a natural advantage for local growers. Third, the tree’s compact nature means it’s not grown commercially at large scale, maintaining its boutique status.

I’ve developed relationships with several high-end restaurants in San Diego and Los Angeles, and they literally cannot get enough of these figs. One chef told me he uses them in a foie gras appetizer that has become his signature dish. Another creates a VdB fig jam that she pairs with artisan cheeses. The farm-to-table movement has been a godsend for specialty fig growers.

Yield Expectations and Production Planning

Let’s get into the nitty-gritty numbers. A mature Violette de Bordeaux tree in optimal conditions will produce:

1. First Year After Planting: Minimal to no fruit (establishment phase)
2. Second Year: 5-10 pounds of figs (light production begins)
3. Third Year: 15-25 pounds (tree reaches productive maturity)
4. Fourth Year and Beyond: 25-40 pounds per tree annually

These numbers might seem modest compared to commercial varieties that can produce 100+ pounds per tree, but remember—we’re getting double or triple the price per pound. I currently maintain approximately 120 Violette de Bordeaux trees across my property, which translates to roughly 3,000-4,000 pounds of fruit annually once the orchard reaches full maturity. At an average wholesale price of $10 per pound (I often get more at farmers markets), that’s a gross revenue of $30,000-40,000 from this single variety.

The beauty of this French cultivar is its reliability. Unlike some temperamental fruit trees I’ve worked with, the VdB produces consistently year after year. It offers both a breba crop (early summer, on previous year’s wood) and a main crop (late summer through fall, on current year’s growth), though the main crop is definitely superior in both quantity and quality.

Practical Cultivation Tips From My Notebook

After nurturing these trees through multiple seasons, I’ve developed a system that maximizes production while maintaining fruit quality. Let me share what actually works here in Southern California:

My Seasonal Management Calendar:

• January-February: Dormant pruning to shape the tree and remove dead wood
• March: Apply compost and organic fertilizer as new growth emerges
• April-May: Monitor for first breba figs, adjust irrigation as temperatures rise
• June: Harvest breba crop, watch for signs of stress or pests
• July-August: Heavy irrigation period, thin fruit if overcrowded
• September-October: Main harvest season—this is when the magic happens
• November-December: Reduce watering, allow tree to prepare for dormancy

The pruning strategy for Violette de Bordeaux differs somewhat from other figs. Because the tree naturally grows in a more compact, upright fashion, I focus on opening up the center to allow sunlight penetration and air circulation. Think of it like creating a vase shape—you want that hollow center with fruiting branches spreading outward and upward.

One technique that’s made a huge difference is summer pinching. When new shoots reach about 12 inches in length during the growing season, I pinch back the tips. This encourages lateral branching and, more importantly, stimulates the formation of more fruiting wood for the following year. It’s a simple practice that can increase your next season’s yield by 15-20%.

Pest management has been relatively straightforward. The biggest challenge isn’t insects but birds—they adore these figs as much as we do! I’ve experimented with various bird netting configurations and found that lightweight netting draped over individual trees about two weeks before anticipated harvest works best. It’s labor-intensive but necessary unless you want to share half your crop with the local mockingbirds and scrub jays.

The Culinary Experience and Value-Added Opportunities

Here’s where things get really exciting. The Violette de Bordeaux isn’t just a fruit; it’s an ingredient that opens up countless culinary possibilities. The concentrated sweetness and complex flavor profile—which I’d describe as a blend of strawberry, honey, and berry notes with subtle wine undertones—makes it incredibly versatile.

Fresh eating is spectacular, obviously. There’s something almost ceremonial about biting into a perfectly ripe VdB fig. The skin is tender enough to eat, unlike some varieties with thick, chewy skin, and the flesh has this creamy, jammy texture that coats your mouth.

But I’ve also discovered significant value-added opportunities:

Popular Uses for Violette de Bordeaux Figs:

• Artisan jams and preserves (my fig-balsamic jam sells out at every farmers market)
• Dried figs (the small size makes them perfect for dehydrating)
• Fig paste for cheese boards
• Frozen figs for smoothies and desserts
• Fig vinegar (a fermentation project I’ve recently begun exploring)
• Fresh fig salads and appetizers

Last season, I started making small-batch fig preserves using a recipe passed down from my grandmother but adapted for the VdB’s unique characteristics. The key is using minimal added sugar—these figs are so naturally sweet that you only need about half the sugar called for in traditional jam recipes. I now sell these preserves at a local specialty foods store, and they’ve become an unexpected revenue stream that extends my fig season’s profitability well into the winter months.

Why Every Serious Fig Enthusiast Should Try This Variety

Let me ask you something: what if I told you that a single tree, properly cared for, could provide you with incredible fruit for potentially decades? The Violette de Bordeaux, also known in some circles as Negronne or simply the Bordeaux Purple Fig, represents an investment in long-term agricultural satisfaction.

This isn’t hyperbole. I’ve seen well-maintained fig trees of various varieties live and produce for 50+ years. The VdB’s moderate size means it’s manageable even as it matures, unlike sprawling varieties that can become small orchards unto themselves.

For home gardeners with limited space, this cultivar is perfect. Its compact growth habit means you can plant it closer to structures (maintain at least 10-15 feet from buildings) and even grow it successfully in large containers. I’ve mentored several urban farmers who produce 20-30 pounds of figs annually from a single potted tree on their patio.

For commercial growers looking to diversify or enter the specialty fruit market, the Violette de Bordeaux offers distinct advantages. The premium pricing, reliable production, and growing demand from chefs and consumers seeking unique, locally-grown produce make it a smart addition to any farm portfolio.

Final Thoughts From the Field

Standing in my orchard on a September afternoon, with branches heavy with those jewel-like purple figs, I’m reminded why I chose this profession. The Violette de Bordeaux (Ficus carica ‘Violette de Bordeaux’) isn’t just another crop for me—it’s a connection to centuries of European agricultural heritage, adapted and thriving here in California’s Mediterranean climate.

If you’re considering adding this variety to your garden or farm, my advice is simple: just do it. Yes, it requires attention and care. Yes, you’ll need to protect it from birds and monitor irrigation carefully. Yes, you might lose some fruit to splitting while you dial in your watering schedule. But the first time you taste a perfectly ripe Violette de Bordeaux fig, still warm from the morning sun, you’ll understand why this French heirloom has earned such devoted followers.

This little purple fig has taught me patience, attention to detail, and the importance of quality over quantity. In a world increasingly focused on mass production and shipping fruit thousands of miles, there’s something deeply satisfying about growing a variety that’s best enjoyed fresh, local, and in season. The Violette de Bordeaux reminds us that some of the best things in life—and agriculture—come in small packages.

Whether you call it Violette de Bordeaux, Negronne, Bordeaux, or simply VdB, this remarkable fig deserves a place in American orchards and gardens. From my farm to yours, I hope you’ll give this exceptional variety a try. Your taste buds will thank you, and who knows? Maybe you’ll find yourself as captivated by these little purple gems as I am.

Now, if you’ll excuse me, I have about 200 pounds of ripe figs waiting to be harvested, and they won’t pick themselves. That’s the beautiful burden of growing something truly special.