Harvesting ripe purple figs in January in North Canterbury, New Zealand, is a delightful experience, as the height of summer offers warm days and plenty of sunshine, perfect for ripening figs to their full potential.

The figs on the tree are usually plump, slightly soft to the touch, and emit a faint sweet aroma when ripe. Their purple skin might show slight cracking, a good indicator of peak ripeness. Harvesting is best done early in the morning when the air is cool, and the fruit is at its freshest.

To pick them, gently twist the fig at its stem or use a pair of clean garden shears to snip it off, taking care not to damage the fruit or the branches. Wear gloves or long sleeves if the sap from the tree irritates your skin, as fig sap can be sticky and mildly irritating for some.

Once picked, the figs are ready to be enjoyed fresh, their juicy and sweet flesh making a perfect summer treat. Alternatively, they can be preserved in jams, dried, or baked into desserts. In North Canterbury’s warm climate, this is a rewarding seasonal activity for home gardeners or orchardists alike.