Carpobrotus

( kar - poh - BROH - tus )

At-A-Glance Information

Commonly known as Ice Plant, Pigface, Sour Fig, Hottentot Fig, or Clawberry, this perennial flowering succulent forms a woody base from which fleshy leaves and flowers sprout. These plants need full sun and little to moderate water for best performance and have naturalized themselves in many areas along the California coast. They have a trailing habit, and blooms pop in summertime. They do not take overwatering well, preferring somewhat dry, well-draining soil. Use these plants in dry areas of the garden, in rock gardens, or in containers.

Carpobrotus Species and Varietals

Carpobrotus is a genus in the plant family Aizoaceae and includes between 12 and 20 accepted species. The genus name is derived from the Ancient Greek words for fruit (karpos) and edible (brotos), referring to the plant's edible fruits. The ideal growing zones for these Ice Plants vary depending on the species. For more information, see the descriptions below. To find your zone, click here: Zone Map.

Carpobrotus acinaciformis (Elands Sourfig, Elandssuurvy, Sally-My-Handsome)
This succulent perennial plant is native to South Africa, and produces bright pinkish-purple flowers. It forms a sprawling groundcover with green, fleshy foliage and is very showy when in bloom.

Carpobrotus aequilaterus (Angled Pigface, Chilean Pigface, Sea Fig)
This species is native to South Africa, and is considered an invasive weed in many other areas of the globe. They produce edible fruits with a flavor similar to strawberry. Flowers are pink, and the entire plant reaches between 8 and 72 inches tall when mature.

Carpobrotus chilensis (Sea Fig)
This species grows best in zones 12-24 and is native to South Africa. Leaves have three sides and are about 2 inches long, and flowers are somewhat fragrant and rose-purple, reaching 2 inches across. These plants typically grow in sand dune environments, and are used as ornamentals, though they are also edible. They are considered invasive along the California coastline, and are subject to control efforts in the region.

Carpobrotus deliciosus (Sweet Hottentots Fig, Perdevy, Ghaukum, Ghounavy)
This succulent perennial is native to the coastlines of South Africa, and produces flowers that range in color from white to pink. Fruits follow blooms, and are sweeter and more pleasant tasting than those of other species in the genus. Leaves are green and sometimes will be flushed with red. 

Carpobrotus edulis (Hottentot Fig, Sour Fig, Highway Ice Plant, Vygie)
Native to South Africa, these plants grow best in zones 12-24, H1 and H2. Leaves are curved and reach 4-5 inches in length. Flowers come in pale yellow to rose, and edible (though not very appetizing) fruit that follows is somewhat fig-like, hence the common name.

Carpobrotus glaucescens (Pigface, Iceplant)
This species is endemic to eastern Australia, and forms a succulent, prostrate plant with stems that reach up to 7 feet long. Flowers are light purple to deep purple. Fruits were consumed by Aboriginal populations as a food source, and have a taste similar to a salty apple. Leaves can also be consumed cooked or raw, and juice from leaves can be used to alleviate burns and stings.

​Carprobrotus mellei (Mountain Sourfig, Berg Suurvy)
This succulent perennial plant is native to inland mountain ranges in the Western Cape area of South Africa. Leaves are blue-green, sometimes with red along their margins. Flowers are typically pale pink to pale purple in color, and are followed by edible fruits that are commonly eaten by wildlife in the plants native range.

Carpobrotus modestus (Inland Pigface)
These plants are native to Australia's shrubland and wooded areas with clay sand, and are post-fire area pioneers. They produce purple flowers and are commonly used as groundcover or drought-tolerant landscape ornamentals. Fruits are fleshy and purple when ripe, and were once eaten as a source of food, raw or cooked.

Carpobrotus quadrifidus (West-Coast Sourfig, Weskus Suurvy)
This species is native to the West Coast of South Africa, and produces some of the largest flowers of any species in the genus. Blooms are typically bright pink, though there are some forms with white flowers, and appear in springtime. Leaves are greyish to bluish-green and have a triangular cross-section. 

Caring for Carpobrotus

These plants are perennials in their native range, but are also commonly grown as annuals in areas with cooler climates. They prefer to be planted in full sun, and perform best when they receive between 6 and 8 hours of sun each day. In areas with much higher temperatures, they appreciate some late afternoon sun. Consider growing these plants in pots or otherwise contained areas; they do tend to spread a good amount, and can become invasive in certain areas if they escape garden cultivation. Ensure that soil is well-draining; these plants typically grow in sandy or rocky substrates and do not do well in standing water. Water young plants regularly until they establish a strong root system; mature plants are very drought tolerant, able to store excess water in their succulent foliage for use during times of drought. Prune and pinch plants to keep them compact and tidy. Sourfig plants do not need to be fertilized.
Growing Carpobrotus in Containers
Cultivating these plants in pots or other containers is a great idea, especially in more temperate or cooler-temperature regions of the world. The advantage to this technique is that the plants can be brought inside before freezing temperatures hit, ensuring their survival until the following spring. In containers, make sure that these plants have adequate drainage and are planted in a sandy mix. Potting soil specifically made for succulents is a perfect growing medium. Cut back plants in wintertime, and make sure that they are receiving as much sunlight as possible in their temporary winter home. Lessen waterings while the plants are dormant during this time. In springtime, resume regular waterings and move plants back outside after the threat of frost has passed.
Harvesting Sourfig Fruits
​​Sourfig fruits are produced by all Caropobrotus plants; the sweetest and most commonly consumed species being Carpobrotus deliciosus (Sweet Hottentots Fig) and Carpobrotus edulis. The fruits can be eaten raw, dried or turned into preserves. The outside of these fruits have a slimy, somewhat salty layer, inside of which is a seedy, sweet section. Fruits are small, about the size of a larger person's thumb. Carpobrotus edulis is best eaten when it is dry and wrinkled, and other species' fruits are eaten fresh in summertime.

Propagation

Carpobrotus can be propagated either by using cuttings or from seed. To ensure that your propagated plant will have the exact same qualities and characteristics as the parent plant, use the cutting method. If you would like to experiment and see what plant you can grow from seed, just keep in mind that it will not necessarily be the same as the parent plant. To propagate your Sourfig, follow the instructions below:

Propagating Carpobrotus by Cutting
  1. Gather your materials. You'll need a clean, sanitized, sharp pair of garden shears, rooting hormone, a pencil, and a 3-inch pot filled with well-draining compost or other organic material. If you don't have any potting medium on hand, you can make some. Just mix together equal parts (by volume) moss peat and horticultural-grade sand or grit sand.
  2. In spring or early summertime, choose the plant that you'd like to propagate. Ensure that this plant has had a good watering the night before, as this will improve the chances your cutting will take root. Cut one or more 6 inch portion(s) of the end of a non-blooming branch and strip the leaves off of the lower half. Make a hole in your planting medium by pushing your pencil into the soil. Dip the end of the stem in rooting hormone, and plant it in your pot. Fill in soil around the cutting to support it, but do not pack it down too much.
  3. Moisten with water, and ensure that the pot has good drainage. Your pot should be kept in warm, sunny conditions indoors (and not in direct sunlight). Water whenever your soil is dry under the top layer. After about four to six weeks have passed, your cutting should be rooted. When you notice new growth, you'll know you have roots.
  4. Keep your new plant in an area with bright light (though not direct sunlight) and temperatures between 55 and 70 degrees Fahrenheit. Ensure that the soil stays moist, but not wet, until the next spring, when you can transplant it to its new home. Ensure that the last frost of the year has occurred before doing this, as it can seriously damage your new shrub.

Propagating Carpobrotus by Seed
  1. Keep in mind that the plant you get from seed will not necessarily mimic all of the characteristics of the parent plant. To propagate by seed, you will need a paper bag, a pot or tray filled with well-draining compost or other organic material, a spray bottle and a fork. If you don't have any potting medium on hand, you can make some. Just mix together equal parts (by volume) moss peat and horticultural-grade sand or grit sand. You will also, after a few weeks, need individual 3-inch pots for each seedling that grows.
  2. Harvest your seeds. The seed pods on these plants are pretty easy to spot, left behind after flowers have faded. Once they have dried out and begun to split open, you can harvest the seeds inside. Cut them off of the plant, placing them in a paper bag. Harvest as many as you can, and place the paper bag in a dry, cool, dark area. They will begin to split open and release the seeds contained inside. Once they have been released, take them out of the bag and put them in a container so you can work with them.
  3. Water your prepared seed tray or pot filled with soil, and ensure that good drainage is occurring. Place your seeds in your prepared pot or seed tray about a quarter inch to a half-inch under the soil surface. Cover them with soil and water with your spray bottle. Place your tray of seeds in a warm area that receives bright, indirect light. A greenhouse is the most ideal climate, but a planting tray inside a window will do as well. Germination usually takes 7-14 days from sowing. Once you begin to see seedlings sprout and they are able to be handled, transplant them to their own individual 3-inch pots, filled with the same potting medium as described in Step 1. Loosen the seedlings from the potting medium by digging down with the tines of your fork about an inch and a half, gently working the seedling up until it is out. Then, replant the seedling in its individual pot.
  4. Keep the seedling's potting medium moist, but not wet, by spraying the soil with your spray bottle. Keep your new plant in an area with bright light (though not direct sunlight) and temperatures between 55 and 70 degrees Fahrenheit. Ensure that the soil stays moist, but not wet, until the next spring (after the danger of frost has passed), when you can transplant it to its new home.
Pigface plants produce seed pods after flowers have faded.
Carpobrotus seeds are very small and dark brown.

Problems and Pests

These plants can have issues with the following pests and diseases:
  • Spittlebug
  • Root Rot
  • Stem Rot
For more information on these issues, consult the following pages:
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Gallery

The inside of a Hottentot Fig fruit.
These plants are commonly seen growing along coastlines outside of their native range, and are considered invasive in some places.
Pigface plants do very well in xeriscape or rock gardens.
Foliage can take on reddish hues.
A harvested, halved Sour Fig fruit.
Pigface Jam.

Videos

How to propagate these plants via stem cuttings.
How to grow and harvest these popular succulents.
All about these versatile plants.
Learn about these edible plants.

Resources

How to Grow and Care for Carpobrotus
Sourfig Jam
Wikipedia: Carpobrotus
The Sweet and the Sour
The New Sunset Western Garden Book: The Ultimate Gardening Guide (2012) - Page 223, Carpobrotus
If you have any questions, comments, concerns, or photos you’d like to add to the gallery, please let me know by sending me a message using the button below!
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