Our ‘Brown Turkey’ tree has produced lots of lovely, sweet figs this hot, dry summer – far too many for the two of us to eat. Not wanting to waste any of these delicious fruits, I searched my recipe books for a way to use the excess figs and came across a recipe for fig and ginger conserve. With a slight variation in the method from the original recipe it produces a thick jam that is scrumptious on crackers with some Brie or tasty cheese.
FIG AND GINGER CONSERVE
1 kg ripe figs
1/2 cup orange juice
2 Tablespoons lemon juice
1 Tablespoon sweet sherry
1 1/2 Tablespoons grated fresh ginger
2 cups sugar
Gently wash figs, remove stems and chop roughly.
Combine figs, juices, sherry and ginger in a saucepan. Bring to the boil and simmer, covered, until figs are soft (about 15¬20 minutes).
Stir in sugar over simmering heat until sugar is dissolved. Bring mixture to the boil, reduce heat to simmer and stir continuously to prevent sticking until mixture is quite thick.
Transfer mixture to hot sterilised jars, and seal.
This summer our area received a lot less rain than many other parts of Australia and, in March, dam levels were still low. However, a bonus of these drier than usual conditions was an excellent crop of figs. Ficus carica is a deciduous tree (usually about 6 metres high) that loves hot, dry summers as too much rain can cause the fig fruit to split, or develop fungal rot. Trees are frost tender in spring but mature trees are quite cold tolerant in winter.
The common figs (also called Adriatic figs) do not need pollination to produce fruit. Our tree is a ‘Brown Turkey’, which is one of the hardiest varieties with striped brown skin and deep pink flesh cropping from February to May. ‘Black Genoa’ has purple skin and red flesh not suitable for drying. It is a large tree cropping December to February. ‘White Cape’ has green skin and cream flesh that is excellent for jam. It is a compact tree that crops in January.
For gardeners in cooler areas of Australia, ‘White Adriatic’ (brown/green skin, pink flesh) that crops in February, and ‘White Genoa’ (green/yellow skin/ golden flesh) cropping December and February–March are recommended varieties.
Smyna figs need cross pollination with a caprifig to produce a crop and San Pedro figs only produce a small early crop without pollination.
Figs tend to be spreading trees, so choose a spot where they have room to stretch their limbs while providing you with lovely summer shade, but they respond well to a winter pruning to keep them to a manageable size. They are quite drought-tolerant when established and must have good drainage – a raised bed can assist this. They also love soil with a pH above 6.0 that contains a moderate amount of compost but don’t add a lot of other fertiliser as this can result in excess foliage growth and few fruit. If you do not have a lot of compost, an annual application 2 kg of poultry-based complete fertiliser and a drink of liquid seaweed fertiliser is usually enough. You will need to put netting over the tree as fruit begins to ripen – birds love figs.