The Lebanese Black Purple Fig is a Mediterranean treasure that delivers two harvests each season, starting with an early breba crop in June followed by the main harvest from mid-July through early September. Native to Lebanon, this moderately vigorous variety produces medium to large fruits, typically 2 to 2.5 inches across, with a distinctive deeply pigmented black-purple skin that splits open when fully ripe. Hardy in zones 7 through 10 and thriving in full sun, it combines self-fertility with consistently abundant yields, making it a reliable producer for gardeners seeking something uncommon and flavorful.
Full Sun
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7-10
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This fig delivers an exotic, intensely complex taste that feels luxurious and distinctive, with a deep richness reminiscent of the finest Mediterranean varieties. The plant's dual-harvest rhythm means you'll enjoy an early June breba crop followed by the main season's extended production through early fall. The characteristic split skin at full maturity is not a defect but a sign of peak ripeness and flavor development, revealing the fruit at its most delicious moment.
These figs are eaten fresh at peak ripeness, when the split skin reveals tender, sweet flesh perfect for immediate consumption. They can be dried for winter storage and later use in baking, cooking, or as snacks. The intense, complex flavor makes them exceptional for fresh eating straight from the tree, allowing the distinctive taste to shine without competition from other ingredients.
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Deep, rich flavor often found in varieties like Black Madeira and Preto, delivering an intense, complex taste that feels luxurious and distinctive.
Transplant fig trees in early spring before growth begins, spacing them at least 15 feet apart if planting multiple trees to allow for their vigorous spread. Harden off any container-grown nursery stock by placing it in dappled shade for several days before moving to full sun. Plant at the same depth it was growing in its container, ensuring the soil line remains undisturbed.
The breba crop arrives in June and can be harvested when the fruit reaches full size and the skin darkens to deep black-purple. The main crop follows from mid-July through early September; watch for the fruit's characteristic split skin, which signals peak ripeness and peak flavor. Gently twist and lift ripe figs from the stem, or they'll drop into your hand when fully mature. Pick every two to three days during peak season to encourage continued production.
Prune after harvest in early fall to remove any dead or crossing wood and to shape the plant for the coming season. Given the fig's vigorous growth habit and dual-harvest cycle, light pruning maintains productivity; heavy pruning in spring may delay or reduce the early breba crop. Remove low-hanging branches to improve air circulation and ease harvesting.
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“This variety originated in Lebanon, where it has been grown for generations as part of the region's rich fig-growing tradition. It was introduced to wider cultivation through Nick of Nixgardens, who recognized its uncommon qualities and potential for home gardeners outside its native range. The plant represents a direct connection to Mediterranean fig culture, carrying the genetics and flavor preferences of Lebanese agriculture into contemporary gardens.”