Kendall Farms | Dwarf Figs

The Kendall Farms Range

Kendall Farms have the biggest range of figs for sale in Australia. They are so easy to grow and are long lived. Our varieties include, Black Genoa, White Adriatic, Brown Turkey, Excel and Preston Prolific. These are the best varieties of fig to grow in Australia. We tend to stick to the dark skinned variety as paler versions can suffer from sun burn, although paler versions are very good for colder regions like southern NSW and Victoria.

However, with the right care, all varieties will grown quite happily in Sydney and NSW generally as well as QLD. The varieties are relatively heavy cropping, but the most common type grown is undoubtedly Brown Turkey and Black Genoa. This variety produces a bumper crop of large pear shaped, dark purple skinned fruit which has a ruby red flesh that is sweet and succulent.

White Marseilles (White Adriatic) - A pale skinned variety with very pale flesh. Small to medium fruit, with greenish skin and strawberry-coloured flesh. White Adriatic is a good, all-purpose fig, which produces fruit twice a year.

Black Genoa - A large sized fig with purple skin and red flesh that has a very sweet rich flavour. Grown commercially due to its high yields it is also a popular selection for home gardeners. Produces two crops per year.

Brown Turkey - A brown skinned medium to large fig with copper-coloured skin and whitish to pink pulp. Very good quality with few seeds. A prolific bearer and popular commercial variety, once again highly favoured by growers and the home gardener. Produces two crops a year (in early Summer and Autumn).

Excel Origin - Large, skin is yellow, flesh light amber. Fruits practically neck-less, blocky. Very sweet. Excellent, all-purpose fig. Light breba crop.

Preston Profilic - A variety with green brown skin-and light amber to white flesh-this is the 'new kid on the block' producing superb fruit twice a year and is excellent for jams, preserving or sauces. Ripens December to late April.

The History of Figs

Figs (ficus carica) are not naturally the dried, leathery things that come out at Christmas, they are in fact some of the juiciest, sweetest and most fragrant fruits around. They are sun loving plants and are often seen around the Mediterranean countries, capable of producing up to three crops of their fruits per year but in most cases will squeeze out two crops in Queensland. The early picking, often in about Dec, is known as the Breba crop (these are frequently big fruit) and the later picking is the Higos or main crop. It is the second crop (Higos) that is better of the two! Known as ‘The tree of life’ by the ancient Egyptians and much enjoyed by Cleopatra and Ulysses, the fig is a wonderful and delicious species Despite the fact that figs have been in cultivation for over 3000 years they remain somewhat of a mystery crop. They are extraordinary producers of high energy food and is a deciduous, sub-tropical tree producing its best fruit in hot, fairly dry areas with extra water provided to the root system.

Cultivation Notes

Figs are strong growing trees and should be confined to a pot or container where they will thrive. If planted in the ground, the root ball must be placed on top of a concrete slab or large paver, which ‘dwarfs’ the tree and also prevents the damaging tap root from escaping. Introducing broken up pieces of rock (about 25ml in diameter) and added to the mix (about 10%) is also beneficial to growing figs.

Premium potting mix is the preferred medium. Figs are tolerant of alkaline soils of many textures, but will not tolerate wet feet, or very acid soils - preferring a neutral mix under pH 6.

Figs are susceptible to wind damage and are generally not nearly as tough as many people would have you believe. So kid-glove treatment is in order for the first year in the ground particularly, but even beyond that time Figs need plenty of water and fertiliser to be productive. Figs grow to a maximum height of 2.5m in pots (you may have to prune to height annually) as the roots are restricted.

Expect your Figs to produce good quality fruit which may be harvested from September through to May (depending on the type). All figs here are deciduous and are self pollinating

Health Benefits

Figs can be part of almost any special diet, be it low fat, low sodium, high fibre, weight loss, diabetic or even the Mediterranean. They satisfy a sweet tooth without adding any fat. Their unique satiny texture and seeds provide a satisfying mouth feel and crunch. They are fat-free, sodium-free and, like other plant foods, cholesterol-free. A small serving of about 1 1/2 dried figs equals 15 grams of carbohydrate, provided in the form of glucose and fructose. Figs provide 20you’re your daily fibre requirements, more dietary fibre per serving than any other common dried or fresh fruit. Figs have the highest overall mineral content of all common fruits. A 40 gram (1/4 cup) serving provides 244 mg of potassium (7% of the daily), 53 mg of calcium (6% of the daily) and 1.2 mg of iron (6% of the daily). A 40 gram serving is an easy way to add a serving of fruit to reach the daily recommendation of five fruits and vegetables.

Interesting Facts

The fig fruit is unique. Unlike most fruit in which the edible structure is matured ovary tissue, the fig's edible structure is actually stem tissue. The fig fruit is an inverted flower with both the male and female flower parts enclosed in stem tissue. This structure is known botanically as a syconium. At maturity the interior of the fig contains only the remains of these flower structures, including the small gritty structures commonly called seeds. Actually, these so-called seeds usually are nothing more than unfertilized ovaries that failed to develop. They impart the resin-like flavour associated with figs.

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WILD RICE SALAD

WITH FRESH FIGS

Ingredients

3 cups wild rice, cooked

12 chopped fresh figs

1 cup chopped pecans

1/2 cup raisins / currants

1 cup tiny peas (fresh)

1/3 cup orange juice

2 tablespoon grated orange rind

1 tablespoon balsamic vinegar (fig balsamic is ideal)

1/4 cup light good quality olive oil

1 teaspoon salt (or to taste)

pepper to taste

Method

Combine the wild rice with the figs, pecans, peas and raisins. Stir together the orange juice, balsamic vinegar, olive oil, and grated orange rind and pour over the rice. Stir to blend flavours. Add salt & pepper to taste. Mix well and allow to stand for two hours. Flavours are best when served at room temperature.

Accompanied with grilled chicken and a green salad, this makes an easy and complete light summer meal especially with a crisp chardonnay or a good rose'.

KENDALL FARMS

FIG BREAD

Preparation

1 Hour

Yields

12 Servings

Ingredients

3 eggs

2-1/2 cups granulated sugar

2 cups mashed ripe figs

3/4 cup peanut oil

3 cups of plain flour

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup buttermilk

1 cup chopped pecans or macadamia

Method

Beat eggs, add sugar and beat well. Add fig mash and oil. Sift together flour, soda, salt and cinnamon. Add the flour mixture alternately with the buttermilk. Beat well. Fold in nuts. Bake at 350º for 45 minutes to one hour in 3 greased and floured 5” x 9” loaf pans. Check with a toothpick after 45 minutes for completion of cooking.

**NOTE: You can bake the bread in 2 pans for larger loaves, but you may have to increase the cooking time. **Mash your fresh figs with a fork but be sure to remove the stems first. Peeling the figs is not necessary but you can if you wish.

These loaves freeze great! Wrap in plastic wrap and then in aluminium foil.

PASTA WITH FIGS AND WALNUTS

Ingredients

2-3 tablespoons butter

1 large onion or 4 shallots sliced

500gm of fettuccini

3 tablespoons of god quality olive oil

1 cup 250gm of fresh or dried figs (remove stems and coarsely chop)

1/2 cup chopped walnuts

1/2 teaspoon salt (optional, very salty)

1.5 cups crumbled Gorgonzola cheese (optional)

Method

Melt butter in large skillet. Add onion/shallots and sauté over medium-high heat for 10-12 minutes, until lightly browned.

Meanwhile, prepare pasta according to package directions. Drain, toss with olive oil, and set aside.

Stir figs, walnuts, and salt into onions and cook 2 minutes or until heated through. Pour mixture over pasta. Sprinkle with Gorgonzola and toss gently