I am in San Francisco, and in the Sunset District, where we have mild heat during the summer, but a very long growing season which lasts from mid April all the way till the beginning of December. Last week, I noticed a corn kernel sized fig bud swelling on my Conadria fig. Today, it has swelled to 4 times that size. Does anyone know how long in days would take a fig fruit to mature and ripen from the time you first notice the corn kernel sized fig bud in mild summer climates? Today, I also started to notice about a dozen corn kernel sized fig buds forming on my Improved Brown Turkey. The Improved Brown Turkey has dropped all its breba crop. Is this normal? Do you think the Improved Brown Turkey has a chance of ripening its main crop in San Francisco? I searched all over the internet, but has yet to find anyones account of their experience with ripening figs in SF. Anyone happen to have experience with ripening figs in San Francisco? I am growing: Desert King, Osborne Prolific, Excell, Conadria, Laturella(Italian Honey), White Adriatic, Mary Lane Seedless(Jelly), Green Ischia, White Genoa, and Improved Brown Turkey. I also have a Black Mission fig, but am doubtful that I can get good fruit from it. I had went by someones house in the Mission district where it is a bit hotter than in my area, the Sunset. Their Mission tree was 20 years old and huge, and properly pruned to allow air circulation into the center, but the person told me that they were only able to get about 1 or 2 sweet figs out of the bunch. Sad.

I am pretty new for fig grow, this year is my first yeat to harvest fig, I have one Petite Negra, 3rd year, got 4 small fig, slowly riped, at the same time, my chicargo hardy also the 3rd year, show up more fruits and riped quicker, My best fig is the one from North China, fengtai beijing fig, also, year 3rd from bareroot. The tree produced a lot of huge sized fruits, very juicy, start harvest every day starting the end of August. Still have a few to pick, I feel like the ripe depend on the temperature, one day hot like 80 degree, the fig size is boosted, I have to pick it otherwise, the bird got them. I am going to write down the ripe schedule next year for reference. Wendy

This is the first year I've had ripe habs, and they took forever to get there. They just kept getting bigger and bigger and slightly lighter green until one day started to turn orange around the stem. I went to work and when i came home that same pepper was now half orange. The next day it was fully orange except for the tip, i harvested it the next day. Compared to the jalapenos and super cayennes i grow the habs seems to produce fruit the slowest. Once they start to go orange though, it seems to happen fast. Habs are undoubtedly my favorite type to grow and eat. I can't wait for my red savinas to fruit. Also i never withhold water. I don't know if that works. It would be cool to make hotter habs.

Citrus fruit generally take 9 to 18 months to develop, depending on the type. Some say lemons take about 6-9 months, my lemons take about 10-12 months. Mine are outside all year, but we have cool nights in the summer, so in places like say Florida, they may ripen sooner.