Last Figs Harvested for 2014—the LSU Purple Fig!

LSU Purple Figs, Nov. 2014

LSU Purple Figs, Nov. 2014

These dark-purple figs (LSU Purple) were picked on November 16, 2014, just days after the first freeze of the year.

The tree–planted 3 years ago—produced figs in early summer, and again in late Fall. The fig must be deep purple before it is ripe enough to pick, but once ripe it is quite sweet! Although the numbers of figs picked at one time were small (about 10 each time), they were perfect for an unexpected fruity snack!

The tree has little problem with the rust fungus that usually defoliates the Alma Fig tree–located about 10 feet away—during late summer.

We have 3 fig varieties; Alma, LSU Purple, and the one planted two years ago from a cutting of a large fig found growing wild in a friend’s pasture. That third tree is about 18 inches tall; it produced 3 figs in early summer, and 5 figs in late Fall. It reminded me of one that grew in my family’s back yard about 35 years ago….can hardly wait to sample what it produces next year!

Fig Colors while Ripening

Cluster of figs shows stages from small green, to larger yellow, and finally purple ripe color.

Fig Development (July 9, 2013)

This picture, taken July 9, 2013, illustrates the various stages of fig ripeness. The most ripe and sweet figs are the darkest purple, figs beginning to ripe are yellow-ish and new figs are small and green. 

Currently, the there are small green figs on the tree, unfortunately, the heat keeps them from ripening. I’m keeping the tree watered and hopefully the heat will break and we can get a few more ripe figs. 

Rain is in the forecast for the next two days, so I’m keeping my fingers crossed!


Frozen Figs

We have been picking figs this summer since July 7. The tree has —so far— yielded about 70 pounds of figs! Freezing is a great way to have figs all year. (We finished the last of the frozen figs from summer 2012 two weeks before we picked the first summer 2013 fig!).


Steps to freeze—- 1) rinse well with water (these are organically grown, no pesticides), 2) place on cookie sheet (see picture), 3) freeze at least 3 hours (I have left them on the cookie sheet overnight), and 4) put into bags for storage.

NOTE—we use vacuum-packed and sealed gallon bags, then open them and use a clip to keep the bag closed. Because the figs are frozen before packing, they will break apart easily and you can remove as many or as few as desired.

Rinse the frozen figs in a cup of warm water to soften them and they will have the texture of a Popsicle — a great treat for the hot summer months!

Freezing Figs

Green Figs


Figs–June 17, 2013

Figs grow pretty well in Texas Heat as long as they are watered well. This picture was taken June 17, 2013 — 3 weeks ago — and the first large batch will be ripe by the end of this week.

Figs can be used to make jelly or jam, and they freeze quite well. The frozen figs have a popcicle-like texture, they don’t form large chunks of ice. The frozen figs make great summer treats, and they are loaded with macro-nutrients as well.

The variety of Fig in this picture is “Alma”.

Fig nutrition facts.