Fruiting figs

Figs are one of those fruit trees worth finding space for in the garden because they are so delicious but so expensive and hard to buy.  Plant them in full sun. Figs are not particularly fussy about soils, but in sandy soils they do need lots of water. The shallow roots will survive a drought, but the tree will probably drop fruit.  Figs prefer a dry atmosphere with abundant soil water for best fruit. Feed with fruit tree fertiliser and a liquid feed every season.

Choose a fig

White Adriatic: - a large tree with large brown/ green fruit with deep-pink flesh with a wonderful flavour, suited to a warmer climate.

Black Genoa (pictured above): - a vigorous tree with large purple fruit with dark red flesh, very sweet.

Brown Turkey - a hardy fig with purple/ brown skin and pink sweet flesh.

White Genoa - grows well in the cooler areas, with yellow-green skin, amber flesh and a mild flavour.

Left alone the fig grows into a round-topped spreading tree, up to 6m. Occasionally an old tree may even reach 15 m in height. Heavy pruning, though, can promote an increase in the overall harvest. Cut out any crossed branches and train your fig to a multi-trunked vase shape. Trim back runaway growth to keep the tree at a reasonable size so you can harvest the fruit easily and without climbing a ladder.

They are also good candidates for espalier if you feel like testing your trimming skills (see photos above). The fig farm down the road trains their hundreds of figs across wires, a little like you would a grape vine in a vineyard, the more horizontal the branches are the more productive the fig is.

Figs grow well in pots if they are kept well watered. Prune back potted figs hard each year. Scrape away one-third of the soil from the top of the pot and replace each year. 

Did you know?

Figs produce more fruit when root bound, one of the reasons they do so well in pots. Some gardeners even go as far as growing their figs in home made 'Fig pits'. These are holes, usually square in shape which have makeshift walls made from fibro or other old building materials. The roots of the fig are restricted by the walls which encourages a higher yield of fruit!

Problems

Birds are the major problem, as with all fruiting trees, and the best protection is to net the whole tree. I have used plastic snakes to deter birds from ripening fruit on my potted fig with great success. Or buy a plastic owl and place him near your tree to scare other birds away. A disco or 'mirror' ball also does a good job at keeping the birds at bay. Fruit fly is also a pest, so hang a lure in your tree to indicate their presence and use a 'splash on' fruit fly bait. High humidity may cause a fungus disease, which attacks the foliage, if this becomes a problem you will need to spray with a fungicide. Heavy infestations of brownish spots on leaves and stems are scale insects, they rub off with a cloth. Spray with PestOil or EcoOil regularly to rid the tree of these pests.

Harvest & Storage

Figs do not ripen after picking so it is important to harvest when the fruit develops full colour, brown or purple depending

on the variety, and a little softness. Fruit will be it's sweetest when it is beginning to droop. Eat immediately as the flavour fades in the fridge and figs don't keep too long.  Eat them fresh, or slice them in half, sprinkle the cut halves with brown sugar and place under the grill to caramelise the sugar and then serve with marscarpone, or even better, a cinnamon bavarois. Figs are also delicious in savoury dishes ­ wrapped with proscuitto and drizzled with balsamic vinegar, or quartered in a salad of cold penne pasta, a handful of basil, some toasted pine nuts and an oil and vinegar dressing. And if you still have figs over, make some of this delicious old-fashioned fig jam.

Our favourite Old Fashioned Fig Jam

4kg brown figs, quartered

1 cup vinegar

3 kg of raw sugar

1 cup water

1/2 cup lemon juice with pips 

note: pectin could be added to increase its jam like consistancy

Quarter the figs, sprinkle with sugar and leave to stand overnight.

Put the figs and water in a pan with the lemon juice and cook for around 5 minutes or until soft.

Meanwhile, warm the sugar in a bowl in a preheated moderate oven, 180 degrees, for 20 minutes.

Add the sugar to the figs and heat gently, stirring until dissolved, then bring to the boil, stirring every 3 minutes, and boil rapidly until

setting point is reached. Add vinegar 15 minutes before bottling. Cool slightly, stir, then pour into hot sterilised jars and cover.