Figs in October

Summer figs are the tastiest figs of the year. We have over ten varieties bearing fruit, with many more developing small fruits. A few varieties are ripening and drying on the trees. The fruits are sweet and jammy. They can be eaten straight from the tree, dried, grilled, and used in desserts. They also make excellent jams with less sugar because they contain more pectin. The leaves are used to make tea.

LSU gold figs — The figs are exceptionally sweet and easy to dry after picking.

This season’s recommendations

Mulching and composting are essential to maintain soil moisture and nutrients—water two to three times a week, especially for potted figs in smaller pots. Ground trees can make do with once-weekly deep watering. Inadequate watering may cause fruit drop or improper ripening of fruits.

Current challenges

Birds have a preference for figs. They start with the sweetest figs. The losses may be negligible with large mature trees that have high yields. However, bagging and netting may be necessary to protect the fruits during ripening the last few days. Also, other fruits such as elderberries, blackberries, and Syzygium oleosum (Lilly Pilly) may distract the birds from the tasty delicacies.

Harvesting

Pick the fruits when the stalk droops or a honey drop forms at the ostiole (opening). The sap is less prominent when the fruits are ripe. Note that some people may have allergic reactions to fig sap. Try one fig before you harvest all of them when unsure of ripeness, especially in the dry summer when the figs may droop due to wilting from dehydration. Happy harvesting!