Crema Di Mora is a California fig discovered as a natural seedling along a rural roadside, where it developed under the influence of neighboring almond and plum orchards. The fruit reveals a striking contrast: a dark, blue-toned skin that gives way to deeply burgundy-red flesh reminiscent of blackberries. Self-fertile and suited to warm climates with full sun, this common fig produces medium-sized fruit with a small eye and moderate skin characteristics, thriving in any suitable season. Its flavor balances mildness to sweetness with distinct berry notes and a touch of acidity, offering subtle complexity that rewards patient tasting.
Full Sun
—
?-?
?in H x ?in W
—
Moderate
Hover over chart points for details
The moment you cut into a Crema Di Mora fig, the deep burgundy-red interior stops you in your tracks, a color so rich it mirrors ripe blackberries. Lee Ann at Sacred Origin identified this variety growing wild in a California ditch, a testament to how sometimes the best plants find themselves rather than the reverse. The flavor shifts from mild to very sweet depending on ripeness, layered with dark berry notes and a whisper of acidity that prevents cloying sweetness. Self-fertile and adaptable, it carries the genetic memory of its roadside origins, tougher and more resilient than many cultivated figs.
As a fresh eating fig, Crema Di Mora shines when eaten straight from the tree, its burgundy flesh soft and yielding at peak ripeness. The berry-forward flavor and balanced acidity make it equally suited to culinary applications, from fig preserves that capture its complex sweetness to fresh fruit platters where its striking color commands attention. The moderate skin thickness and small eye suggest it handles both raw consumption and gentle cooking without falling apart.
No timeline data available yet for this variety.
From mildly to very sweet, with distinct berry notes complemented by a touch of acidity. They often feature subtle complexity, with additional layers of flavor that enhance their rich and balanced profile.
Harvest Crema Di Mora figs when the fruit softens noticeably to gentle pressure and hangs slightly downward from the branch. The small eye characteristic of this variety will appear slightly open at full ripeness. The deep blue-toned skin will darken further as sugar concentrates, and the flesh inside deepens to a rich burgundy-red. Pick figs in early morning or late afternoon when they're coolest, handling gently to avoid bruising the delicate skin. The fruit does not ripen further after harvest, so wait for full ripeness on the tree before picking.
Enter your ZIP code to see a personalized growing calendar for this plant.
“Crema Di Mora emerged as a naturally occurring seedling discovered by Lee Ann of Sacred Origin near a California ranch, growing in a ditch adjacent to almond and plum orchards. The variety's development was shaped not by deliberate breeding but by the environmental influences of its surroundings, a chance intersection of location and genetics that produced something remarkable. Rather than remaining unknown, Lee Ann recognized its potential and introduced it to cultivation, preserving what might have otherwise stayed hidden in that roadside spot.”