The fig (Ficus carica) is one of the earliest fruits cultivated by humans, with evidence of fig cultivation in the Jordan Valley dating to around 9400 BCE—possibly predating grain farming. The tree is native to the Mediterranean and western Asia and belongs to the same family as mulberries and breadfruit.
Fresh figs are highly perishable, with a soft, yielding texture and a honey-like sweetness when fully ripe. They come in many varieties, from pale green-skinned types with pink interiors to deep purple-black figs with dark red flesh. Dried figs are a pantry staple with a much longer shelf life, used in baking, snacking, and confectionery. Figs are significant in the cuisines of the Mediterranean, the Middle East, and North Africa.
In Australia, figs grow well in most temperate and subtropical areas. The fresh season is short—mainly February and March—making them a sought-after seasonal fruit at markets.
How it's produced
Fig trees are long-lived and relatively low-maintenance once established. Commercial orchards are typically planted with cuttings or grafted stock, and trees begin bearing fruit within two to three years. Most edible fig varieties are self-pollinating and do not require the wasp pollination that wild figs depend on.
Figs ripen on the tree and do not continue to sweeten after picking, so they must be harvested at peak ripeness. This is almost always done by hand, as the fruit is delicate and bruises easily. Most varieties produce two crops per year: a smaller early crop on old wood and a main crop on new growth. For dried figs, fruit is either left to dry partially on the tree or laid on drying racks after harvest.
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