Source: Magness et al. 1971
The fig tree is of medium size, usually held to 12 to 15 feet by pruning; deciduous and semi-hardy, enduring winter temperatures to about 10°F. The fruit is generally pear shaped, 1 to 2.5 inches in diameter, and has a tough, rather rough, ridged surface. The interior consists of numerous, very small seeds embedded in a sweet pulp. Most of the fruits are borne on new growth in the axils of the leaves; but some large, early ripening fruits are set on old wood. Fruit color varies from white to brown and black. Fruit sets and ripens over a long season, so fruits in all stages of development are on the trees from midsummer until frost occurs. Most of commercial culture is in California, but figs are in home gardens and local markets throughout the southern states.
Production in U.S.: 70,000 tons commercial.
Use: Mostly dried, some canned and eaten fresh, preserves.
Part of fruit consumed: All.