1 Way to Produce Larger Figs | The Good & Bad
Channel: Ross Raddi
Date: 05/07/2023

Ross the Fig Boss, shares his insights and observations on the growth and fruit production of fig trees, questioning traditional practices and beliefs surrounding fig cultivation. The conventional wisdom is that as fig trees mature and age, they produce superior-tasting fruit. Ross proposes his theory that it's due to a decrease in water uptake, which in younger trees can lead to diluted flavors due to excessive water absorption. Ross also delves into the behavior of figs that grow on the tree's suckers (shoots emerging from the base), explaining that these rapidly growing branches, rich in carbohydrates from photosynthesis, usually yield larger fruits. Drawing a comparison to commercial growers who prune their trees to stimulate the growth of long shoots and large leaves, Ross suggests that the augmented photosynthesis from rigorous pruning can also contribute to larger figs.

In addition, Ross shares his knowledge that the size of the fig is inversely proportional to its quality; the larger the fig, the lower its quality in humid climates. This hypothesis is built on the premise that smaller fruits hold less water, which enables more effective evaporation in lower humidity conditions, resulting in a more concentrated, flavorful fig. Given his preference for smaller, tastier figs, Ross would rather his trees bear fruit higher up from the previous year's wood growth rather than from the sucker shoots. He plans to validate this theory by comparing fruits from the top of the tree to those from the base. Ross believes that gaining a deeper understanding of these growth dynamics could shed light on why figs from older trees are commonly considered to taste better, thereby enhancing overall knowledge and cultivation practices for fig trees.

Introduction (00:00): 
Starting the discussion on learning more about fig trees, challenging conventional wisdom, and noting differences based on the tree's age and water uptake. The challenge to conventional wisdom; the longer figs are planted, the better they taste. Ross believes that younger fig trees are easily surrounded by too much water in the soil, leading to watered-down figs, which don't taste as good.

Tree Branches & Fruit Size (02:45): 
A suggestion that branches with more photosynthesis and carbohydrates produce larger fruits. A comparison is made to commercial growers who prune their trees for long shoots leading to larger fruit.

Fruit Quality Theory (03:50): 
The theory that larger figs generally have lower quality, because they contain more water, which takes longer to evaporate. For better taste, the preference is for figs to fruit higher up on slower-growing branches from the previous year's wood.

Optimal Growth for Taste (04:58): 
For home growers seeking the best taste, Ross advises avoiding fruiting from the suckers and instead preferring fruits from slower-growing branches.

Fruit Comparison (05:31): 
Two fig tree varieties (LSU Hollier and LSU Champagne) that are suitable for low-light conditions will be used to compare fruit from the top of the tree with that from the bottom to test the quality theory.

An upcoming comparison test between the quality of figs grown from the top and the bottom of the tree. The test aims to determine if figs grown from the top of the tree are not only earlier but also better in quality.

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