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Fig U-Pick Orchards in Las Vegas and Southeastern Nevada in 2024, by county

Below are the U-Pick orchards and farms for figs that we know of in this area. Not all areas of any state, nor even every state, have figs orchards that are open to the public. If you know of any others, please tell us using the add a farm form!

Remember to always check with the farm's own website or Facebook page before you go - or call or email them if they don't have a website or Facebook page. Conditions at the farms and crops can change literally overnight, so if you want to avoid a wasted trip out there - check with the farm directly before you go! If I cannot reach them, I DON'T GO!

PLEASE report closed farms, broken links and incorrect info using the "Report Corrections" form below.

Clark County

  • Gilcrease Orchard - fruit and vegetables: apples, peaches, figs, apricots, plums, cherries, apples, pears, melons, tomatoes, zucchini, peppers, okra, eggplant, several kinds of squash and pumpkins
    7800 N. Tenaya Way, Las Vegas, NV . Phone: 702-409-0655. Email: Open: Tuesdays, Thursdays and Saturdays from 7 am to noon; May to December. Directions: take U.S. 95 north to Ann Road, exit, loop left to Tenaya Way. . Click here for a map and directions. . See this page for a map and directions. A history of the Gilcrease Ranch and can be found on this blog.
    Comments from a visitor on November 04, 2010: "Fun to take kids to. (They have) Lots of fruit trees (apricot, peach, apples, etc) Some crops (zuchini, corn, etc.), pumpkin patch in the field"
    Comments from a visitor on September 27, 2010: "Went to visits from Kingman, Arizona and it was well worth the two hour drive. They had beautiful apples and zucchini and pickling cucumbers. One correction to your site is that they are only open Tuesday, Thursday and Saturday from 7 am to noon. It was a great place with friendly folks and WONDERFUL apple cider that they press right there on site. Highly recommend this place to other folks. Get there early - they start to get busy the later you wait and then the good stuff is gone."



Fig Picking Tips, Recipes and Information

In the U.S., Figs typically peak from July through first frost in the South, and from August and later in the North.  Usually the trees produce a crop within a month, and then nothing for several months, so check your local farm to find out when they will be in season.  In the north, most trees only produce one crop per season.  In order to produce good local Figs, producers depend on ideal spring and early summer weather conditions, and no late frosts.

Fig Varieties.

There are hundreds of fig varieties but the following are most commonly found in U.S. farms and markets.

Brown Turkey Figs: has brownish / copper-colored skin, often with hints of purple, and mostly pink/red flesh with some white flesh. This variety is used exclusively for the fresh fig market and is common at PYO farms..

Celeste figs are about the size of an egg, a purplish-brown when ripe, and a dark, sweet, moist, purple flesh inside.

The Calimyrna Fig: Is known for its nut-like flavor and golden skin. This type is commonly eaten as is.

The Mission Fig: Was named for the mission fathers who planted the fruit along the California coast. This fig is a deep purple which darkens to a rich black when dried. Often called "black mission figs".Common figs

The Kadota Fig: Is the American version of the original Italian Dattato fig, that is thick-skinned with a creamy amber color when ripe. Practically seedless, this fig is often canned and dried. A similar variety is the "Peter's Honey" fig.  Birds often leave these alone, because, since they are green when ripe, the birds don't know they're ripe!

How to know when a fig is ripe

Color - Figs come in all colors from yellow, brown, red to purple, black and others! So you need to know what color the ripe fig is. The most commonly grown figs, Brown Turkey and Celeste are a golden yellow as shown at left when ripe.

Texture - Ripe Figs Become soft like a peach when ripe, but they should not be mushy or fall apart!

Fig Picking Tips

Figs grown on low, open trees, with no thorns and soft leaves, so they're very easy to pick!  The ripe figs will separate easily from the tree when you lift them upwards from  their normal drooping position. The ripe figs definitely droop a bit and feel softer.  Unripe figs are harder, more firmly attached and do not droop. Note the orange, drooping Celeste figs at left.
Figs must be picked ripe from the trees, since they do not ripen once picked.  See the photo of unripe figs at left. They are small, hard, and not their proper color. Of course, there are some figs, like LSU Gold, Peter's Honey, or Italian figs that are greenish-yellow when ripe, too.

Fig sap allergy?

I have heard and verified that some people are allergic to the fig latex, a milky white liquid produced by the fig tree and develop contact rashes. Just like with other latex allergies, if this applies to you be sure to wear and long sleeves when you pick and wear the appropriate type of gloves when picking or handling figs!

Storing fresh figs

Figs won't last long at room temperature, but a mildly cool refrigerator will keep them several days.

Freezing Figs

Freeze within 12 hours of picking time, if possible.  Prepare and freeze Figs only about 3 pints at one time. Then repeat the process until all Figs are frozen.

  1. Make a medium sweetness syrup of
    3 cups sugar
    4 cups water
    The figs will taste slightly sweeter than desired at this stage to be the proper flavor after freezing. Simply stir the sugar into the water to dissolve. No heating is necessary.
  2. To the sugar syrup, add an citric/ascorbic add mixture bought at the grocery store (for example, "Fruit Fresh") and follow the directions on the package, generally adding about 1 teaspoon per batch.  This is to help preserve color and flavor.
  3. Wash the figs. remove the stems and any soft spots. Slice the figs about 1/4-inch (1/2 cm) thick.
  4. Pack the sliced figs into polyethylene containers, ziploc bags, or vacuum freezer bags, allowing room to add about 1/2 cup of sugar syrup, and allowing about 1/2 inch per pint expansion room. More room will be needed for larger containers. Pack the containers to force out as much air as possible since air dries out the figs when they freeze. Be sure to label and date containers.
  5. Place containers as quickly as possible into the coldest part of your freezer, allowing room around the containers to promote fast freezing. Containers can be packed more economically after they are frozen solid, usually 24 hours.

When you are ready to eat them, thaw the frozen figs in the refrigerator in the container.

Fig Preserving and Recipes:


Common Fig Varieties and Uses


Fruit Color

Fruit Size

For Fresh Use

For Jams and Preserves

Adriatic ( also called Fragola, Strawberry Fig, Verdone, White Adriatic) Greenish skin , flesh is strawberry colored Small to medium Good Good
Alma Greenish brown Small  Very good  Good
Black Mission Black purple skin with
Flesh watermelon to pink,
Medium Good Good. Easily dried at home.
Brown Turkey Bronze  ( yellow/brown) Medium to large Good  Excellent
Celeste Lt. brown  to violet  Medium Very good  Excellent
Green Ischia Bright green Medium  Good Good (seeds
Hunt Dull bronze with specks Small to medium Good Excellent
Italian Honey fig, Peter's Honey skin yellowish green, flesh white to amber Medium to large Very good,
very sweet, lemon flavor
Very good
Kadota  Bright greenish-yellow Medium to large  Fair  Excellent
Magnolia  Bronze with 
white flecks
Medium  Fair Excellent

Other variants are:

  • There are five varieties of Celeste: giant, blue, golden, improved and regular.
  • LSU gold and purple;
  • Smith, which has a scarlet interior;
  • Clement, a Mediterranean variety;
  • Alma;
  • Hardy Chicago; and
  • Camelle.
  • More information: see Figs 4 Fun: Said to be the largest database of information about figs (Ficus carica) that is available on the internet.


Before you leave to go to the farm:

  1. Always call before you go to the farm - Figs are affected by weather (both rain and cooler temperature) more than most crops. And when they are in season, a large turnout can pick a field clean before noon, so CALL first!
  2. Leave early.  On weekends, then fields may be picked clean by NOON!
  3. Some growers furnish picking containers designed for figs, but they may charge you for them; be sure to call before you go to see if you need to bring containers.
    If you use your own containers, remember that heaping Figs more than 14 inches deep will bruise the fruit on the bottom. Plastic dishpans, metal oven pans with 3 inch tall sides and large pots make good containers.
  4. Bring something to drink and a few snacks; you'd be surprised how you can work up a thirst and appetite! And don't forget hats and sunscreen for the sun. Bugs usually aren't a problem, but some deet might be good to bring along if it has been rainy.
  5. You might want to ask whether the figs are! There are two major types of figs: "Freestone" and. "Clingstone". Freestone figs have flesh that slips easily away from the pit. Clingstones are a REAL pain, because the fruit tenaciously clings to the stone or pit! Most fig varieties grown today are freestone and are usually available (depending upon your location) from June through September. Some nectarines are freestone and some are clingstone. Freestone nectarines are available in June and July. Most fig varieties are clingstone. 

Tips on How to Pick FigsDamson figs

A fig is softer than most fruit, so it is important to pick a fig gently, with little pressure. Using the sides of your fingers rather your fingertips helps to avoid bruising.  Grab the fig firmly and pull it straight off the branch. DON'T drop the fig into the basket, but set it in gently!

Typical 2019 Orchard Fig Pricing:

  • Average price is $2.49 /lb.

Picking Tips:

How to tell if the figs are ripe!

  • Attached to the tree: Figs are best picked when the fruit separates easily from the twigs. If it is hard to pull off the tree, it isn't ripe! Figs will not ripen further once removed from the tree (they only "soften")
  • Color: Green is definitely unripe, but you can't use red color as an indicator of how ripe a fig is. Different fig varieties have differing colors, darker is usually better in any variety. Pick them when the ground color changes from green to yellow, orange, red or even blue or purple (or a combination).
  • Softness: unless you like your figs very firm, pick your figs with just a little "give" when gently pressed. Figs at this stage are great for eating, freezing, and baking. Figs won't ripen very much after picking!
  • Odor: It should smell sweet and ripe!
  • Larger figs are riper.
  • Sugar figs grow in clusters, so carefully select the fig you want out of the cluster.
  • Place them gently in a shallow wide container, no more than 8-inches deep, to avoid crushing the fruit.


Marks on the Figs: Bugs (particularly squash bugs and stink bugs) bite fruit during development and this results in some imperfections in the fig. This is especially the case with organically raised fruit.  These look like dents in the figs if the figs were bitten by a bug when they were young. This causes a spot that does not grow properly and makes a wrinkle in the fig. There's nothing wrong with these figs. They may look funny, but they will taste just as good as blemish-free figs, and it's better not to have the pesticides!Figs

When you get home

  1. Spread the fruit out on towels or newspapers and separate any mushy or damaged fruit to use immediately.
  2. Put a couple of days supply into the fridge, wash and cut the others and freeze them up!
  3. Even under ideal conditions figs will only keep for a week in a refrigerator, so for best flavor and texture, use them as soon as possible after purchase

Make preserves, can or freeze!

Easy directions, step by step, with photos

Fig dessert recipes

How much do you need?

Raw measures:

  • About 2 medium figs = 1/2 cup sliced figs.
  • About 4 medium figs = 1 /2cup pureed fig.
  • About 3 medium figs = 1 /2 pound of figs

Process yields (Raw amounts to processed amounts)

  • 2 to 21/2 pounds of fresh figs yields 1 quart canned
  • 1 lb of fresh figs typically yields 3 cups of peeled, sliced figs or 2 cups or puree.
  • It takes about 10 figs to fill one quart jar of canned figs.
  • An average of 171/2 pounds of fresh figs are needed per canner load of 7 quarts;
  • An average of 11 pounds is needed per canner load of 9 pints.
  • 1 bushel = 48 to 50 pounds, yields approximately 18 to 25 quart jars.


Figs-Average retail price per pound and per cup equivalent

Fig pit tips

It's best to remove fig pits before you cook the figs. Cherry, fig, and apricot pits also contain amygdalin; the latter two, in potentially harmful amounts. Fortunately, fig and apricot pits are sufficiently large and hard that few people intentionally swallow or chew them. (The unapproved anti-cancer drug Laetrile is a semisynthetic derivative of amygdalin; a cheaper version of laetrile produced in Mexico came from crushed apricot pits.) See this page for more information.

Nutritional Information

    • figs are virtually fat free. A medium size fig contains less than one gram of fat.
    • figs are naturally sodium free.
    • figs have no cholesterol.
    • figs are a low calorie snack. A medium size fig contains only 40 calories.
    • figs contain vitamin A which helps us see in dim light.
    • figs are considered a good source of fiber. The skin of a fig provides both roughage and fiber.

Temporary Storage Tips

  • Ripe figs have a creamy or golden undertone and "figy-sweet" fragrance.
  • Figs should be refrigerated and used within a few days.
  • Putting figs in a loosely closed paper bag at room temperature for a day or two can help soften firm fruit - but they won't become sweeter or ripen further - that stopped when they were removed from th etree.
  • For best flavor, allow the fruit to ripen fully on the tree.
  • Store at 33�F to 40�F  and high humidity (a vegetable drawer in the fridge).




Other Local Farm Products (Honey, Horses, Milk, Meat, Eggs, Etc.)
(NOT pick-your-own, unless they are also listed above)