The gnarled and sometimes twisted wood of fig trees (Ficus carica) adds an ancient feel to a home landscape. Edible fig trees can grow to be 30 feet in home gardens, and have vibrant, rough, green leaves that are shaped like oak leaves. Fig trees produce a small pear-shaped fruit that may be eaten or used in baking. Fig trees thrive in warmer, mild-winter climates, including U.S. Department of Agriculture Plant Hardiness Zones 7 to 10.
Believed to have originated in Asia, fig trees perform best when planted in full sun and receive regular water. These trees are not fussy about soil. Edible figs are relatives of ornamental ficus.
Brown Turkey Fig
The 'Brown Turkey' fig, which originated in the Provence region of France, grows best in the Southeast and southern California. This tree produces a medium-sized fruit that has purple-brown skin and pinkish flesh. 'Brown Turkey' figs are good for eating and baking.
'Brown Turkey' trees are fairly small, usually less than 15 feet, and do well in home landscapes. Trees should be aggressively pruned during the dormant season for best harvest.
The 'Celeste' fig is prevalent in the Southeast and is also grown in southern California. This fig variety is particularly cold-hardy and should do well even in the northernmost regions of Zone 7. 'Celeste' figs have bronze-purple skin and rose-yellow flesh. These figs are sweet and are good for eating and drying.
Trees are relatively small, usually under 15 feet, making them good selections for home landscapes.
Also called the 'Adriatic' fig, the 'Strawberry' fig originated in Central Italy and bears a sweet fruit that has a green-brown skin and reddish flesh. It is a good eating fig, and may also be used for baking. 'Strawberry' fig trees produce leaves early and may be susceptible to frost damage. Trees produce best yield when pruned back after harvest.