Below are the U-Pick orchards and farms for figs that we know of in this area.
Not all areas of a state have figs orchards that are open to the public. If you know of any others, please tell us using the add a farm form!
Remember to always check with the farm's own website or Facebook page before you go - or call or email them if they don't have a website or Facebook page. Conditions at the farms and crops can change literally overnight, so if you want to avoid a wasted trip out there - check with the farm directly before you go! If I cannot reach them, I DON'T GO!
PLEASE report closed farms, broken links and incorrect info using the "Report Corrections" form below.
In the U.S., Figs typically peak from July through first frost in the South, and from August and later in the North. Usually the trees produce a crop within a month, and then nothing for several months, so check your local farm to find out when they will be in season. In the north, most trees only produce one crop per season. In order to produce good local Figs, producers depend on ideal spring and early summer weather conditions, and no late frosts.
There are hundreds of fig varieties but the following are most commonly found in U.S. farms and markets.
Brown Turkey Figs: has brownish / copper-colored skin, often with hints of purple, and mostly pink/red flesh with some white flesh. This variety is used exclusively for the fresh fig market and is common at PYO farms..
Celeste figs are about the size of an egg, a purplish-brown when ripe, and a dark, sweet, moist, purple flesh inside.
The Calimyrna Fig: Is known for its nut-like flavor and golden skin. This type is commonly eaten as is.
The Mission Fig: Was named for the mission fathers who planted the
fruit along the California coast. This fig is a deep purple which darkens to a
rich black when dried. Often called "black mission figs".
The Kadota Fig: Is the American version of the original Italian Dattato fig, that is thick-skinned with a creamy amber color when ripe. Practically seedless, this fig is often canned and dried. A similar variety is the "Peter's Honey" fig. Birds often leave these alone, because, since they are green when ripe, the birds don't know they're ripe!
Color - Figs come in all colors from yellow, brown, red to purple, black and others! So you need to know what color the ripe fig is. The most commonly grown figs, Brown Turkey and Celeste are a golden yellow as shown at left when ripe.
Texture - Ripe Figs Become soft like a peach when ripe, but they should not be mushy or fall apart!
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Figs grown on low, open trees, with no thorns and soft leaves, so they're very easy to pick! The ripe figs will separate easily from the tree when you lift them upwards from their normal drooping position. The ripe figs definitely droop a bit and feel softer. Unripe figs are harder, more firmly attached and do not droop. Note the orange, drooping Celeste figs at left. |
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Figs must be picked ripe from the trees, since they do not ripen once picked. See the photo of unripe figs at left. They are small, hard, and not their proper color. Of course, there are some figs, like LSU Gold, Peter's Honey, or Italian figs that are greenish-yellow when ripe, too. |
I have heard and verified that some people are allergic to the fig latex, a milky white liquid produced by the fig tree and develop contact rashes. Just like with other latex allergies, if this applies to you be sure to wear and long sleeves when you pick and wear the appropriate type of gloves when picking or handling figs!
Figs won't last long at room temperature, but a mildly cool refrigerator will keep them several days.
Freeze within 12 hours of picking time, if possible. Prepare and freeze Figs only about 3 pints at one time. Then repeat the process until all Figs are frozen.
When you are ready to eat them, thaw the frozen figs in the refrigerator in the container.
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Variety |
Fruit Color |
Fruit Size |
For Fresh Use |
For Jams and Preserves |
Adriatic ( also called Fragola, Strawberry Fig, Verdone, White Adriatic) | Greenish skin , flesh is strawberry colored | Small to medium | Good | Good |
Alma | Greenish brown | Small | Very good | Good |
Black Mission | Black purple skin with Flesh watermelon to pink, |
Medium | Good | Good. Easily dried at home. |
Brown Turkey | Bronze ( yellow/brown) | Medium to large | Good | Excellent |
Celeste | Lt. brown to violet | Medium | Very good | Excellent |
Green Ischia | Bright green | Medium | Good | Good (seeds objectionable) |
Hunt | Dull bronze with specks | Small to medium | Good | Excellent |
Italian Honey fig, Peter's Honey | skin yellowish green, flesh white to amber | Medium to large | Very good, very sweet, lemon flavor |
Very good |
Kadota | Bright greenish-yellow | Medium to large | Fair | Excellent |
Magnolia | Bronze with white flecks |
Medium | Fair | Excellent |
Other variants are:
Before you leave to go to the farm:
A fig is softer than most fruit, so it is important to pick a fig gently, with little pressure. Using the sides of your fingers rather your fingertips helps to avoid bruising. Grab the fig firmly and pull it straight off the branch. DON'T drop the fig into the basket, but set it in gently!
Marks on the Figs: Bugs (particularly squash bugs and stink bugs)
bite fruit during development and this results in some imperfections in the
fig. This is especially the case with organically raised fruit. These
look like dents in the figs if the figs were bitten by a bug when they
were young. This causes a spot that does not grow properly and makes a wrinkle
in the fig. There's nothing wrong with these figs. They may look funny, but
they will taste just as good as blemish-free figs, and it's better not to
have the pesticides!
Easy directions, step by step, with photos
Raw measures:
Process yields (Raw amounts to processed amounts)
Figs-Average retail price per pound and per cup equivalent
It's best to remove fig pits before you cook the figs. Cherry, fig, and apricot pits also contain amygdalin; the latter two, in potentially harmful amounts. Fortunately, fig and apricot pits are sufficiently large and hard that few people intentionally swallow or chew them. (The unapproved anti-cancer drug Laetrile is a semisynthetic derivative of amygdalin; a cheaper version of laetrile produced in Mexico came from crushed apricot pits.) See this page for more information.
- figs are virtually fat free. A medium size fig contains less than one gram of fat.
- figs are naturally sodium free.
- figs have no cholesterol.
- figs are a low calorie snack. A medium size fig contains only 40 calories.
- figs contain vitamin A which helps us see in dim light.
- figs are considered a good source of fiber. The skin of a fig provides both roughage and fiber.
Water bath canner with a jar rack
Pressure canners for gas, electric and induction stoves: Presto 23Qt or T-fal 22Qt
Canning scoop (this one is PERFECT)
Ball Blue book (most recent version)
Jars: 8oz canning jars for jams
Farm markets and roadside stands
Road trips and camping resources
Local Honey, apiaries, beekeepers
Consumer fraud and scams information
Home canning supplies at the best prices on the internet!
Maple Syrup Farms, sugarworks, maple syrup festivals
Environmental information and resources
Farms For Your Event for birthday parties, weddings, receptions, business meetings, retreats, etc.
Festivals - local fruit and vegetable festivals
Get the
most recent version of
the Ball Blue Book
With this Presto 23 quart pressure canner and pressure cooker, you can "can" everything, fruits, vegetables, jams, jellies, salsa, applesauce, pickles, even meats, soups, stews. Model 01781
You can make jams, jellies, can fruit, applesauce, salsa and pickles with water bath canners, like this Granite Ware 12-Piece Canner Kit, Jar Rack, Blancher, Colander and 5 piece Canning Tool Set