Fig FAQ

A ripe fig softens, droops on its stem and often shows a drop of syrup at the eye. Colour deepens for dark varieties and dulls slightly for green ones. Figs do not ripen further once picked, so wait. See When is a fig ripe?.

Only a few days. Keep them in a single layer in the refrigerator and eat or cook them soon. Details in How to store fresh figs.

Yes. Cold-tolerant varieties such as Chicago Hardy fruit reliably in the New York area, especially with winter protection or in a container that can be moved. See Growing figs in colder climates.

Common figs, which include almost every variety sold to home growers, set fruit without pollination. Smyrna-type figs do need the fig wasp. See Common figs and Smyrna figs.

Many figs carry a small early crop, the breba, on last year's wood, and a main crop on this year's growth. See Breba crop and main crop.

It can be, when a tested recipe is followed exactly, including the added acid. Figs are a low-acid fruit, so recipes from sources such as the National Center for Home Food Preservation add lemon juice or citric acid. We do not publish canning instructions that have not been tested. See Food safety.

Not necessarily. Fig jam is often made without added pectin and sets to a soft, spoonable texture. Added pectin gives a firmer set. See Pectin.

Not yet. We are working through New York requirements for selling food before opening the shop. The journal and newsletter will carry the news first.