I adore figs. In my old house I had a huge fig tree that flourished — but the figs were inedible — small, hard and dry inside. I tried everything to make it fruit but they were always the same. And when I decided to kill it, hiring tree loppers several times, it still grew back.
My new garden also had a large fig tree, and I was assured it grew edible figs. So I’ve been waiting, and watching the tiny figlets grow with great anticipation, and fretting that the possum or the birds would get to them before I did. My neighbor told me the figs were really delicious, which only added to my anticipation. But the trouble was, there weren’t many.
My first taste was of one I found on the grass, with a bird peck into it. So eager was I to try the figs that I cut off the bird-pecked bit and ate it. It was delicious — a rich dark red inside and almost like jam. Seriously, it was the best fig I’ve ever tasted.
I just picked two more — that’s a total so far of two and a half figs this season — not exactly the bumper crop I was hoping for. There are several more left on the tree, but they’re small and still hard and we’re into autumn now, so I doubt they’ll ripen. But today I found two that were ripe and ready to pick. The outside is green as you can see, so you have to guess ripeness by how soft it is. These two were perfect. There they are in the photo. Aren’t they a gorgeous color? And they taste delicious.
So I’m now looking up ways to make a fig tree fruit more prolifically. I gather a good pruning might help — seems they only fruit on new branches. So once winter hits, I’ll get out my trusty pruning saw and get cracking.
Are you fond of figs? They seem to be a fruit people either love or hate.