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Home » Produce guides » Figs

Published: Feb 28, 2020 · Modified: Jul 30, 2024 by Veronica T

Figs

Ripe figs in season

Figs are a fruit where both the flesh and skin are edible. They are grow best in areas with warm summers and mild winters (however, the Chicago Hardy variety can be grown down to zone 5).

If you can find locally grown figs at your farmers market, they'll have the best flavor (as they don't store or ship well when picked fully ripe).

Jump to:
  • When are figs in season?
  • Season by variety
  • Types of figs
  • Black figs
  • Green Figs
  • Good vs bad figs
  • Short shelf life
  • Are fig skins edible?
  • Seasonal recipes

When are figs in season?

Figs are typically in season starting in mid-May and last through November. Some varieties (like Black Mission) actually have two seasons: the early summer season produces fruit on old tree branches, and the late-summer/fall season produces fruit on new branches.

A chart to show fig seasons by variety: black mission, brown turkey, kadota, sierra, tiger, and calimyrna. Fig season lasts from May to November depending on the variety.
Fig season by type

Season by variety

Black Mission figs are usually the first to show up, quickly followed by Brown Turkey. Most green figs are in season starting in June or July. Note that Calimyrna figs have a noticeably short season, just 3 months long.

  • Black Mission: May - November
  • Brown Turkey: May - November
  • Kadota: June - October
  • Sierra: June - November
  • Tiger: July - November
  • Calimyrna: July - Sept

However, the seasons are getting longer, thanks to agriculturalists' efforts to extend the growing season. One California farm managed to harvest from May to February (although production isn't wide-spread enough to ship those across the country... yet).

Ripe fig fruits are very perishable and don't ship well, so the best ones will be from local sources.

See what else is in season at the same time: June, July, August, September, October, and November.

Why don't we see imported figs?

Often when we want a fruit year-round, we import them from other countries. Chile produces a large fig crop but were first allowed to be imported to the US in 2011. It is heavily permitted and the figs need to be sprayed directly with methyl bromide to rid it of any pests (that might then spread to US agriculture).

Types of figs

California grows 98% of the fresh figs in the US and they specialize in 5 varieties: Mission, Brown Turkey, Kadota, Sierra, and Tiger. However, I've seen a couple others at markets and in stores so I've listed those as well.

Depending on the type of fig, there's a wide range of flavors it might have - some subtle, others assertive, including berry, honey, caramel, molasses, and plain sugar.

Black figs

A black mission fig cut in half

Black mission fig

These are the sweetest variety and widely grown throughout California with a molasses-caramel and assertive figgy flavor. Also the most commonly dried fig. Pair with cocoa and savory spices to add a 'meaty' flavor to a dish, or wrap with prosciutto and roast.

A grown turkey fig cut in half

Brown turkey

A slightly milder flavor than mission figs and less sweet, making them a great addition to salads without overpowering the other flavors. If their flavor falls flat, drizzle them with honey, grill them, or bake into a dessert with added sugar.

Some stores sell both of these figs with a generic "black fig" label (like Trader Joes). The varieties likely vary based on their sources and the seasonality.

Green Figs

A green fit cut in half to show the interior

Calimyrna (aka smyrna)

These have a nutty flavor that is more detectable than it is in other fig varieties. It's also the sweetest green variety, with a honey and butterscotch flavors coming through. Great for salads, on a cheese board, or stuffed with whipped goat cheese & nuts.

A tiger stripe fig cut in half

Tiger (candy stripe or panache)

The flavor of tiger figs skews more citrus and raspberry-jam than the nutty-honey flavors of other varieties. Recently gaining in popularity, they might still be hard to find as they are harder to grow.

A green Kadota fig cut in half

Kadota

A less-sweet fig without the flavor of honey and a smoother flesh than other varieties. Not the best for eating as a sweet snack, but work well in salads with other stronger flavors, drizzled with honey, or turned into a jam.

A sierra green fig cut in half

Sierra

A recent variety (introduced in 2005) with a light, sweet flavor. (I haven't personally tried these so unfortunately, I am unable to elaborate on the flavor)

Some of the varietal images posted with permission from California Figs

Generic labeled "Green" figs might be offered at your grocery store. The actual specific varieties might vary depending on what's available throughout the season.

Good vs bad figs

Fresh figs should be soft, yielding to pressure when gently squeezed. Look for ones with stems still attached and holding strong - loose stems are usually a sign they are overripe.

3 figs to show different stages of being ripe. A hard center that isn't ripe on the left, to a soft squishy center of a fig that is overripe and going bad.

Unlike most fruit, where wrinkled skin is a sign of being overripe, plump but slightly wrinkled figs are the best kind. But pass up figs that look shrunken or ones that have sap seeping from cracks - those are bad and overripe.

If the skin and stem are really firm and shiny, it is less ripe and likely picked too soon. However, if you aren't going to use the figs for a few days, these might be best for you as they will last longer at home (if they lack flavor, drizzle honey on them or bake into a dessert).

Lastly, if they smell slightly 'sour' they are overripe, and avoid ones with bruises.

If your picking fresh fig fruits from a tree, look for ones that have started softening and 'droop' on the tree.

Short shelf life

Really fresh figs are so perishable that you should eat them within 1-2 days. Ideally you store them on the counter, but they won't last much past a day there.

You can store them in a shallow bowl or plate in the fridge (don't stack them on top of each other) and they will last up to 5-7 days. Although they can last up to 2 weeks in the fridge if you are lucky.

The colder temperatures inhibit the flavor slightly. Remove figs from the fridge 30 minutes before eating (they taste better at room temperature).

Don't cover them, as they don't like extra humidity. If you want to score extra points, set each fig in a torn open paper bag to catch extra moisture and syrup so it doesn't spoil other figs.

Are fig skins edible?

Yes, the skin is totally edible. Once you remove the stem, figs can be eaten whole. Some varieties have thinner skin than others, but all of them are edible.

When baking with figs or using them in a jam or sauce, the whole fruit can be used - no need to try and remove the skin.

Seasonal recipes

Fresh figs are quite versatile, pairing well with everything from meat to desserts. Classic pairings include honey, creamy cheeses, and bacon. Some recipes require perfectly ripe figs, others can use under or slightly overripe ones and work perfectly fine, like this fresh fig banana bread recipe.

Breakfast

Figs are great for making jam due to their naturally high pectin content. They're also an easy addition to your morning yogurt or oatmeal. I also included a sticky bun recipe (while it calls for dried figs, fresh will work perfectly as well).

4 jars of canned fig jam by Love & Olive Oil
Fig jam: 4 varieties
Fig sticky buns recipe by Love & Olive Oil
Fig sticky buns with caramel glaze
Pumpkin fig smoothie recipe by Healthy(ish) Appetite
Pumpkin fig smoothie
Overnight oats with figs and pistachios recipe by Kitchen Sanctuary
Overnight oats with figs and pistachios
Greek yogurt with figs, walnuts, honey, and mint by The Greek Foodie
Greek yogurt with figs, walnuts, honey, and mint
Easy fig jam recipe by Fuss Free Flavours
Easy fig jam

Appetizers

If you are stuffing figs, you might want ones that are just slightly under-ripe so they don't fall apart when baked. Baking will soften them and often honey is added to sweeten them as well.

Warm figs with goat cheese, pistachios, and balsamic glaze by Culinary Ginger
Warm figs with goat cheese, pistachios, and balsamic glaze
Baked brie with figs & honey by The View from Great Island
Baked brie with figs & honey
Fig and caramelized onion flatbread recipe by Little Broken
Fig and caramelized onion flatbread

Mains & salads

Perfectly ripe figs are great on salads or any dish where they are used raw (uncooked). If they are under-ripe, cooking will soften them. Lastly, if your figs are really soft, they are great for simmering down into a sauce.

Fig and pig open-faced sandwich recipe from Nutmeg Nanny
Fig and pig open-faced sandwich
Fig and prosciutto grilled cheese with rosemary butter by Culinary Ginger
Fig and prosciutto grilled cheese with rosemary butter
Baked eggplant with California figs & leeks by G-Free Foodie
Baked eggplant with California figs & leeks
Grilled Romaine hearts with figs, pear, and manchego by Kitchen Sanctuary
Grilled Romaine hearts with figs, pear, and manchego
Chicken harvest salad with bacon, apples, figs, and almonds by Damn Delicious
Chicken harvest salad with bacon, apples, figs, and almonds
Balsamic fig-glazed pork with blistered cherry tomatoes & Gorgonzola polenta by Half Baked Harvest
Balsamic fig-glazed pork with blistered cherry tomatoes & Gorgonzola polenta
Farro bowl with kale, figs, and maple-mustard dressing recipe by Feasting At Home
Farro bowl with kale, figs, and maple-mustard dressing
Buttered mushroom, fig, and bacon galette with roasted squash by Half Baked Harvest
Buttered mushroom, fig, and bacon galette with roasted squash
Bacon-wrapped fig and honeycrisp apple salad with salted caramel pecans by Half Baked Harvest
Bacon-wrapped fig and honeycrisp apple salad with salted caramel pecans
Honey-roasted figs and chicken recipe by Kevin is Cooking
Honey-roasted figs and chicken
Fig and halloumi salad recipe by Amuse Your Bouche
Fig and halloumi salad

Dessert

Homemade oatmeal fig bars with fresh figs
Homemade oatmeal fig bars with fresh figs
Fresh fig banana bread with a fig syrup swirl
Banana bread with fresh fig-maple syrup swirl
Cardamom fig oatmeal cookies by Keepin It Kind
Cardamom fig oatmeal cookies
Fig & dark chocolate oatmeal bars recipe by Broma Bakery
Fig & dark chocolate oatmeal bars
Fig tartlets recipe by Marcellina In Cucina
Fig tartlets
Fresh fig compote and easy creme brulee by California Grown
Fresh fig compote and easy creme brulee
Honey-mascarpone ice cream with balsamic ripple and grilled figs & walnuts by Boulder Locavore
Honey-mascarpone ice cream with balsamic ripple and grilled figs & walnuts
Classic cheesecake with figs & honey by Broma Bakery
Classic cheesecake with figs & honey
Fig and semolina cake by Recipes from a Pantry
Fig and semolina cake

More produce guides

Check out all of the produce guides, or see what's in season each month.

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Reader Interactions

Comments

  1. Terrassenüberdachung mit Montage says

    March 21, 2023 at 11:17 pm

    Great website ... will use this site again in the future 😉 THANK YOU !!!! Greetings from Germany

    Reply
  2. Shirley says

    August 27, 2022 at 2:38 pm

    In fig season I freeze a lot of them. Can I use them later to can in jars? Or should I use them for baking recipes?

    Reply
    • Vee says

      August 27, 2022 at 3:29 pm

      I do love ripe figs during their peak season, but they sure don't last long, do they?

      About your question: based on this article from Kansas State University, yes, you can use frozen fruit. The article lists a few tricks: don't add sugar before freezing, pre-portion it before freezing, and thaw in the fridge before use in your canning recipe.

      Additionally, the National Center for Home Food Preservation says, "Some fruits, especially boysenberries, make better jellies when frozen than when fresh, because freezing and thawing cause the juices to be released from the cells and the natural fruit color dissolves in the juice."

      And last, but likely the most relevant, LSU talks specifically about freezing figs and their use in preserves. Under one of the recipes, their method of thawing figs is described as "place frozen figs in large kettle, add sugar and water and heat slowly until figs thaw. Add sliced lemon if desired, bring to a boil and cook as above."

      Reply
  3. Tim Robinson says

    July 07, 2022 at 4:19 am

    do you know if any of the tiger figs… or any of them, actually… Are available to purchase online? I’m crazy about tiger figs but I don’t think I’ve ever seen them in the grocery stores here in Seattle. thank you for the article it was very helpful and interesting. beautiful photography.

    Reply
    • Veronica T says

      October 13, 2023 at 1:41 am

      I found Tiger Figs in Trader Joes this year. I hope you had luck finding them this year as well.

      Reply
  4. Sam zaki says

    December 23, 2021 at 11:28 pm

    Hello- excellent job on the article.
    I live in surprise, Arizona. Where can I buy fig baskets from? Any idea? No trees .
    Thanks

    Reply
    • Vee says

      January 02, 2022 at 12:02 am

      I often see them at Trader Joes when they are in season. Whole Foods might have them as well.

      Reply
  5. Milton says

    August 14, 2021 at 9:23 am

    I have 4 fig trees incuding the two you mention mission n brown turkey. Essax n olimpian. The Quilaty of the figs is poor. Most of the leaves are gone.The figs are kind of dry n rincle. I water them every day cause I live in the central valley n its very hot summer. Also they are around three years old n i never prune them. They are in adequate size planters. Was I supposed to prune them. Any help will be appreciated. Thank you.

    Reply
    • Vee says

      August 15, 2021 at 4:09 pm

      I think the problem with the fruit is that the tree is so young. For the fruit trees I've grown, the first year or two of fruit doesn't blow me away, but after year 5 or 6 they start to taste excellent. My guess is the plant is putting most of it's energy into creating a good root structure as well as above-ground vegetative growth. I haven't been able to find a research paper on this (yet!), but know you're not alone.

      When you say the leaves are gone, did they dry up and fall off? Did they get chewed? Also, with regards to watering - if they are in a pot they might need to be watered 2-3 times a day in the Central Valley. What type of pot are you growing them in? I've found fabric pots to actually perform really well as the dirt and roots don't get as hot as with a plastic (or even wood) pot.

      The hardest part about growing fruit trees is the patience it takes to wait years for fruit!

      Reply
  6. Lonnie Star says

    May 02, 2021 at 1:58 am

    So many more fig types than just the four you mentioned. I was hoping you were really going to geek out on figs

    Reply
    • Vee says

      May 17, 2021 at 5:14 pm

      This is so true. However, I try to get my hands on the varieties before talking about them so I can confirm online research. But I could maybe add info for more varieties and link to the sources, while letting readers know I haven't confirmed the findings personally.

      Reply
  7. Danny says

    April 10, 2021 at 8:10 pm

    The freeze in Texas has hurt my trees badly as they haven’t started showing any leaves. How long should I wait to trim back branches and how much should I trim.

    Reply
    • Vee says

      April 12, 2021 at 6:59 pm

      Ouch, that's tough. Some varieties are also more resistant to frost than others. As for pruning, that's usually done in the winter when it is dormant. Since I'm not from Texas, I don't have enough experience with the trees and care for that climate. Instead, I suggest you ask the Texas Extension program for help.

      I submit questions to extension offices all of the time. They are usually quite helpful. Give them the variety name of the fig tree (if you know it), as well as the age of the tree (or even an estimate).

      Reply

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