How to Pick a Ripe Fig
It’s time for a moment of truth that, while completely and utterly unbiased, is the truth and nothing but the truth. Here it is: figs – they’re absolutely delicious. Okay, maybe a little biased and opinionated. Those who dislike figs seem to have a forever aversion to them, though we’d argue that maybe, just maybe, they haven’t tried the right fig.
There are many different types of fig varieties but one factor remains true across all varieties; picking a ripe fig is the key to the best fig experience. Figs that are picked underripe are tough and sometimes latex-y in flavor, while figs that are overripe taste fermented. When the perfect fig is picked, when at peak ripeness, the whole experience changes. When a fig is ripe, it will be sweet, jammy, and full of flavor. Picking that perfect fig is more simple than it seems but takes some knowledge that we’re here to share.
So, when do figs ripen?
In the US, California is the primary producer of fresh domestic figs. There are counter-season supplies sourced from other countries, but the California fig season is one of the most anticipated fig seasons of the year, spanning only the summer months. Figs from the season typically ripen on two crops, the first being the breba crop. Breba crop figs ripen on the previous year’s growth and are commonly harvested around the beginning of July. The breba crop is typically limited (much to fig lovers dismay). This crop usually wraps around mid-July and the season experiences a short gap until the main crop starts. Main crop figs are harvested around the end of July. These figs grow on new tree growth and are typically in a more abundant supply.
Suggested Reading: Breba vs. Main Crop Figs
How does pack influence ripeness?
California figs are commonly packed in one of two ways – clamshells or baskets. The pack doesn’t necessarily affect the ripeness of the fig, but it does give a good indication at what stage of ripeness the fig was picked. Basket figs (figs that are packed in baskets) are harvested when fully ripe. These figs are ready to use and often more suited for a foodservice establishments. Clamshell figs, on the other hand, are picked when slightly underripe. Clamshells allow the figs to slowly ripen post-harvest, optimizing the pack for shelves at retail.
How to Pick a Ripe Fig
Like avocados, the best indication of ripeness isn’t size, shape, or color, it’s pressure. Ripe figs will be soft at the stem, giving to gentle pressure. Figs that are hard at the stem are considered underripe while mushy, moldy figs are overripe. And notice – we said stem. Figs ripen from bottom to top, so the best place to test pressure is around the stem – the last area of the fig to ripen.
As we said, the primary indication is pressure, but there are also secondary characteristics you can look out for to know you have a quality fig in your hands. The eye of a fig (pictured above) is located at the bottom of a fig. Some refer to it as the belly button of a fig, due to its small, circular appearance. When figs are ripe, their eye will be open and you’ll be able to see a small amount of liquid oozing from the eye. This liquid is totally normal and is a good indication the fig will be juicy and jammy. Be aware, however, that excess liquid may be an indication the fig is overripe.
Some other indicators can be the color, shape, and size of the fig, but those are all influenced by the variety of fig. If looking at appearance, note that splitting across the skin is normal for fig varieties and is usually a good indication of ripeness. When in doubt, try cutting a fig open – figs that are picked underripe will often have a wider pith while figs that are picked at peak ripeness will have a narrow and slim pith.
Storage & Post-Harvest Handling
It’s important to know that improper handling may increase the speed of ripening and decrease shelf-life. Figs should always be stored cold; their ideal storage temperature is from 32-39°F. Exposure, even short exposure, to high temperatures can cause decay in figs.
Figs are an extremely delicate fruit. Stacking open-top baskets could bruise and lead to decay in figs. Displays should be kept small, with excess inventory stored at proper temperatures to optimize shelf-life.
Do I need a professional Ripener?
While figs are sensitive to ethylene, professional ripeners are not needed for fresh figs. Exposure to ethylene will lead to early softening and increase the rate of decay. Figs will naturally continue to ripen post-harvest, but they will not become sweeter in flavor – only softer. However, figs that are picked severely underripe may never ripen.
