(this is Hermans post)
I was keeping notes on fruits development
in my climate and here it is how it goes.
Embryos as small as a rice seed can be seen at the base of leaves and they grow for 30 days till they get to a stagnant stage.
At stagnant point depending on cultivar,they can be the size of a Bing cherry,to the size of a sugar pear.
Stagnant stage:In this stage they will be for 40 days doing nothing,just hanging on the Branch.
Getting ripe:When they become older than 70 days,the fruits ,get swollen overnight,and almost double in size changing color from Green to yellowish white,for light skin cultivars and purple, blue, earthy, or black, for Dark cultivars.
After about 5 to 8 days in this stage the fruits droop down become very soft and the skin shrink a little.
This is when the fruit is ripe and can be harvested.
Harvesting differ if people like the fruit totally ripe or only half ripe,as they can be taken out sooner or later off the tree.
Some people like to leave them on till they dry on tree in warm dry climates,but if rain come they can spoil if left too long.
So from inception till ripe it takes 75 to 80 days in my NJ climate.
Hope this will help new Grower figure out when their figs will ripe.
Note:In order for me to insure my fruits will ripe in the Fall:I remove all fruits that are smaller than stagnant stage on August 15,as they will retard the maturation of the fruits that are already in the stagnant stage on that date.
Edit note :The above schedule is true only for main crop fig fruit,starting on new growth.
Breba grows and develop faster,on older branches,and they in fact are fig flower,not fruits.