We have been researching in the Hawke’s Bay region for three years to find the best varieties to cultivate. Currently we grow 13 varieties in production which allow us a range of maturity times, flavour, colour and size. We grow the tried and true ‘amber’ flesh figs such as Brown Turkey and French Sugar, but we also grow the ‘cheeseboard fig ‘Brunoro Black’, which is great fresh or simply superb in port wine…

Once you taste our delicious products you’ll look for ways to enjoy them. We produce ‘Just Fig’ jam.  This product comes in two sizes, 300gm and 110gm jar. These products are bursting with the flavour of the original fresh figs and the sunshine of Hawke’s Bay…

Figs appear in the earliest recorded history including in the old Biblical story of Adam and Eve. The fig probably originated in Asia Minor, and has been highly regarded from the earliest times as a major contributor to the diets of many countries. The genus Ficus, commonly known as the fig tree, has a unique natural history. Strictly speaking what we call the fig “fruit” is not a fruit at all…

Figs grow reasonably easily but you still have to be thoughtful to ensure a great crop. Fig plants are usual propagated by cuttings but they can be air layered and grafted. Prune the tree up on a single trunk of at least 75cm and don’t allow sucker growth or you’ll end up with a difficult picking job. Generally annual pruning is all that is required bearing in mind that the fruit is mainly borne on new wood…

The great things about figs are that they are very versatile. For a late summer salad, arrange a good amount of arugula on a large platter and layer melon slices and fig halves or quarters on top. Then, sprinkle toasted pine nuts over all and drizzle with a vinaigrette made by whisking 2 tablespoons fresh orange juice with 1-1/2 teaspoons champagne or white wine vinegar, 1/4 teaspoon salt and 3 tablespoons extra virgin olive oil…

New Zealand Tree Crops Association visit to Te Mata Figs Hawke’s Bay, April 2nd 2011. Watch the video…