Black Mission Fig
The Mission fig, also referred to as the Black Mission or Franciscana, is a well-known type of edible fig, scientifically named Ficus carica. Its introduction to the United States dates back to 1768 when it was first planted by Franciscan missionaries in San Diego. This variety was favored by the Franciscans who established further missions along the California coast. According to Gustav Eisen, the early Franciscan priests and missionaries exclusively cultivated this fig variety in the Pacific coast states. It eventually became the primary commercial fig variety in California. However, its prominence in commercial cultivation was later overtaken by the Sari Lop fig, also known as Calimyrna, which became the most widely grown commercial fig variety in California.
The Mission fig, recognized for its superior quality, is a versatile fig variety capable of producing both a breba crop and a main crop, classifying it as an everbearing variety in favorable climates. The breba crop is notably large, while the main crop is medium-sized. This variety features a dark skin and a vibrant strawberry-colored interior, with the skin often cracking upon ripening, signaling its readiness for harvest. Mission fig trees are robust and can grow quite large, though they are sensitive to frost. A common issue with these trees is the Fig mosaic virus, which typically affects the leaves’ color and shape but generally does not impact fruit production. Despite these challenges, the Mission fig remains one of the highest quality figs suitable for growing in USDA zones 9 and above in the United States.
The Black Mission fig is extensively cultivated due to its robust productivity and large fruit size. Known for its intensely sweet berry flavor, the fruit typically displays cracked skin when ripe, a natural indicator of its readiness for harvest. Although often considered a late-season fig that thrives in warm conditions, its widespread planting in coastal areas, including regions frequently enveloped by fog, suggests its adaptability. Remarkably, some of these coastal fig trees have survived over 75 years. The leaves of the Black Mission fig are distinctive, often showing a pinkish tint in the stem and varying greatly in shape. They tend to be somewhat thin and floppy, adding to the unique characteristics of this popular variety.
The Black Mission fig, medium-sized with black skin and reddish pulp, is versatile in its uses, both fresh and dried, and is renowned for its robust fig flavor. It is particularly well-suited to coastal environments. Originating from Spain, this variety is the oldest in California and notable for its large tree size compared to other fig varieties. It produces both breba and second crops, with the large breba fruits often destined for the fresh market. Some of the breba figs are dried, though their shape typically designates them as manufacturing stock.
The more abundant second-crop figs are smaller and rounder, and these fruits are marketed in various forms including whole figs, fig paste, and juice. The Black Mission fig tree leafs out approximately a week after the Adriatic variety. Its breba crop matures earlier than most, from mid-August to early September. The fruit has minimal splitting and a fairly tight eye, which helps prevent spoilage, making it a reliable and favored choice among fig cultivars.
The Franciscana fig, also known as the Mission fig, was first planted in San Diego around 1768, having been brought over from mission stations in Baja California. For much of its early history, it remained virtually the sole fig variety cultivated in the early Californian settlements. By 1882, the fig was so well-established that West remarked it was too familiar to require description. He noted it as the only black fig known to him that held any value for drying purposes. However, opinions on its suitability for drying have varied over time. In 1885, Eisen initially reported that the Mission fig was not ideal for drying, yet his later works reversed this view, suggesting it dried well.
A 1901 bulletin by Eisen clarified a common misconception, stating that the belief in the Mission fig as a uniquely Californian variety was mistaken. He explained that this fig could not be claimed exclusively by California any more than by Mexico or Chile, indicating its introduction from Spain or Portugal shortly after the conquest. This reflects the fig’s deep-rooted history and widespread value across various regions.
In 1909, Gustav Eisen identified the fig variety known in California as “Mission” to be “Franciscana,” a variety originating from Spain, although the specific reference to his publication remains elusive. Later, in 1925, Ira Condit, after personal observations in Spain, noted that the Franciscana was a common black fig grown in Estepona, located over sixty miles south of Málaga on the Spanish coast. During his visit to Motril, Condit observed dried figs of this variety and found them identical to those of the California Mission fig.
The Franciscana was also described in 1884 by Escribano y Perez as Higuera Negra from the Murcia Province, where it was highly valued both as a fresh fruit and for drying. Further confirming its identity, two separate introductions of this fig from Málaga to California were found to be identical with the Franciscana, solidifying its historical and agricultural ties across continents.
In the early 20th century, three fig varieties—Biberaeo, Gouraud Noir, and Reculver—imported from England as part of the Chiswick collection were noted for producing fruit similar to that of the Franciscana. While Eisen initially described Biberaeo and Gouraud Noir as distinct varieties in his writings, the characteristics he listed for them closely matched those of the Franciscana. E.A. Bunyard in 1925 clarified that the name “Reculver” originated from Reculver, Kent in England, where this variety was reputedly introduced by the Romans. Dean’s description in 1904 portrayed Reculver as a prolific fig tree yielding small, purple fruits.
Another variety from the Chiswick collection, the Douro Vebra, also bore strikingly similar fruit to the Franciscana. Barron in 1891 equated Douro Vebra with Biberaeo, adding to the complexity of these fig varietal identities. In an unpublished note found in John Rock’s 1895 notebook, Gustav Eisen remarked on the mottled leaves of the Reculver, similar to those observed on the Mission fig, marking potentially the first recorded observation of leaf mosaic in California figs.
Despite the initial distinctions made by Eisen, these three varieties—Biberaeo, Gouraud Noir, and Reculver—along with Douro Vebra are now considered identical to the Franciscana, illustrating the intricate and intertwined history of fig cultivation across different regions.
The Franciscana fig, also known in some regions as the Black Mission, has been cultivated for a considerable time in the eastern and southern parts of the United States. Notable sightings of these trees include the original Arlington estate of the Custis family near Cape Charles, Virginia, as well as a nearby farm, the Virginia Truck Experiment Station in Norfolk, and the Hampton Institute. Despite its historical presence, the Franciscana fig has not gained significant popularity in these areas, largely due to the trees’ vulnerability to frost damage and their relatively low fruit yield.
In 1924, W.S. Anderson observed in south Mississippi that the Black Mission variety was more adversely affected by cold weather than other types, resulting in a scant production of fruits. However, the quality of the fruit it did produce was highly praised; it was noted for maintaining its integrity better than other varieties when left on the tree during the rainy season. By contrast, in 1940, Woodard found in Georgia that the Mission variety produced significantly fewer fruits than the Celeste variety, underscoring its comparative inferiority in terms of yield.
Further enhancing the fig’s complex profile, Wythes in 1902 remarked on the Gouraud Noir, also known as Dr. Hogg’s black fig, praising its fine flavor and suitability for pot culture in England, indicating a variation in performance and appreciation depending on the growing conditions and local preferences.
Franciscana fig trees, also known as Mission figs, have a significant presence across California, thriving both as solitary specimens and in commercial orchards. Particularly notable are the immense trees found in the foothills of the interior valleys. Although the famous tree near Corning, which Condit documented in 1919 with a trunk circumference of 13-1/2 feet, no longer exists, there are still many that match or exceed this size. A particularly ancient example, believed to have been planted around 1800, continues to grow on the William Curtner property near Mission San Jose. Mills also referenced other large specimens in 1918, underscoring the tree’s notable size and longevity.
Despite their robustness, Franciscana trees are more vulnerable to damage from unusually low temperatures compared to other commercial fig varieties, a susceptibility highlighted by Shinn in 1892 and Hodgson in 1934. However, the variety is highly valued for the high productivity of its trees, the resistance of its fruit to spoilage, and its excellent quality both when consumed fresh and when dried. The primary commercial drawback of the Franciscana fig is its black skin, which tends to preclude its use in making fig paste, as the dark color is less desirable in this product form. Nonetheless, the Franciscana’s outstanding attributes have cemented its reputation as a superior fig variety.
The Franciscana fig tree is known for its vigorous growth. The tree’s branches are relatively slender and the larger ones often droop to the ground, occasionally taking root at the tip; this characteristic highlights the tree’s robust nature. The terminal buds of the Franciscana are a distinctive violet-brown, adding a unique color highlight to the tree’s overall appearance.
The leaves of the Franciscana are notably large, typically measuring about 7-5/8 inches in width and 8 inches in length. They generally feature five lobes, although it’s not uncommon to see leaves with just three, especially on more vigorously growing wood where each basal lobe might be auricled—meaning they have a small ear-like projection at the base. The upper surfaces of the leaves are somewhat glossy, adding to their aesthetic appeal.
An interesting aspect of the Franciscana is the presence of mosaic spots on the leaves and fruit. These are common and can be quite conspicuous, but they are rarely severe enough to be a concern for growers. This tolerance to the cosmetic effects of mosaic virus spots without significant impact on the tree’s health or fruit production is another trait that makes the Franciscana a resilient and favored variety among fig cultivators.
The Franciscana fig tree is particularly noted for its robust breba crop, which consistently produces large fruits. These figs can reach up to 2 inches in diameter and 3 inches in length, displaying a pyriform shape with a notably thick and prominent neck, often measuring about 1/2 inch long. Each fruit typically weighs around 56 grams. The stalk of the fruit is short and thick, contributing to the fruit’s sturdy appearance.
The ribs of the fruit are fairly prominent and slightly raised, usually beginning to color before the rest of the body. The eye of the fruit is of medium size, with purple scales, and the surface is glossy, featuring a pruinose bloom that gives it a slightly frosted look. The skin of the Franciscana fig also exhibits distinctive white flecks and tends to check or split lengthwise as the fruit reaches full maturity, revealing its rich, inner qualities.
The skin is a deep black when ripe, while the meat is thin, white, or may have a slight hue. The pulp is a light strawberry color, solid in consistency, and the flavor is rich and deeply characteristic of traditional figs, marking its quality as excellent. This combination of aesthetic appeal and flavorful profile makes the Franciscana fig highly sought after, both for fresh consumption in local and distant markets and for drying purposes. Its consistent performance and exceptional quality make it a versatile choice for a variety of culinary uses.
The Franciscana fig’s second crop exhibits a notable variability in size and shape, influenced significantly by the climate in which it is grown. According to observations by Condit in 1950, these figs tend to be larger and longer in the cooler coastal climates compared to those grown in the interior regions. Near Los Angeles, the average weight of these figs is about 41 grams, while in Riverside, the average is lighter at around 25 grams.
Typically, the second-crop figs are of medium size, pyriform in shape, with a thick neck, though some may lack a neck altogether. The body of the fruit generally measures between 1-1/2 to 1-3/4 inches in length, and it possesses a short, thick stalk. The ribs are narrow and only slightly elevated, contributing to the fruit’s streamlined appearance. The eye is small to medium in size and is fairly well closed with violet scales, enhancing the fruit’s ability to resist spoilage.
The surface of these figs is dull, showcasing a conspicuous bloom, and initially, white flecks are prominent, though these can become obscured by the darkening of the body color as the fruit matures. At full maturity, the skin exhibits checking, a natural split that reveals the ripeness of the fruit. The skin is uniformly black, encasing an amber to light strawberry pulp. The flavor of the second-crop Franciscana figs is distinctive and rich, leading to its recognition for excellent quality in both fresh and dried forms. This consistent quality makes it a valuable and versatile fig variety, popular among consumers for a range of culinary applications.
Caprified Franciscana figs are generally somewhat larger than their non-caprified counterparts, typically averaging around 56 grams in weight. These figs contain a dark strawberry pulp, and the seeds within are notably large and fertile, reflecting the successful pollination process known as caprification, which involves the intentional introduction of the fig wasp to enhance seed development.
Despite these beneficial attributes, caprified figs are not particularly favored by dried-fig packers. The main concern is their higher susceptibility to spoilage, which can lead to greater losses during the drying process and storage. This spoilage issue arises due to the figs’ higher moisture content and potentially more complex internal structure resulting from caprification, making them less ideal for the drying process that requires stable and less perishable fruit qualities. Consequently, while caprified figs might be larger and richer in certain nutrients due to enhanced pollination, their practical use in dried fig production is limited by these factors.