6 different types of figs

The fig is a fruit that has won the hearts of many with its sweet taste and soft texture. In this article, we're diving into six standout types of figs you might come across: Adriatic with their creamy flavour, deep-coloured Black Mission, the unique nuttiness of Calimyrna, light-green Kadota, versatile Brown Turkey and the rich-tasting Alma. Each type offers something different, both in taste and appearance. Get ready to learn more about these delicious fruits and find a new favourite.

Adriatic figs

Commonly known as green berry figs, Adriatic figs hail from central Italy. These figs, cropping mainly in late summer, boast a striking contrast of dark green skin against a blood-red heart. Centuries of cultivation have cemented their place as an all-purpose variety, and while they go by many regional names, their distinctive flavour remains unmistakable. Think of the rich taste of strawberries or raspberries but with added depth.

Despite their similarity in flavour to dark berry figs, the Adriatic variety stands out with its unique hue. Their pale green to yellowish skin can sometimes appear almost white under bright sunlight. Occasionally, they're referred to as ‘candy-striped figs’ due to their green-and-white striped exterior. However, their vibrant pink-to-red insides truly steal the show, offering a sweetness that's hard to match.

Harvested twice, first in June and then in August, these figs are an ideal standalone dessert. For a touch of indulgence, serve with a bit of crème fraîche or mascarpone. They also pair beautifully with ice cream, plain yoghurt, or, if you fancy, sheep's milk yoghurt. The Adriatic fig is an authentic Italian gem whether in jams, dried or eaten fresh.

Black Mission figs

Mission figs, often referred to as the Black Mission or Franciscana, are a celebrated variety of edible figs. Characterised by a purplish-black exterior and vibrant strawberry-hued flesh, this variety originates in Spain's Balearic Islands. Thanks to Spanish explorers, it arrived in America in the 16th century and got its name from the Franciscan missionaries who cultivated it in California in the late 18th century.

Esteemed for their unmatched sweetness and productivity among fig varieties, they're a versatile treat, equally enjoyable fresh, dried or paired with cheese. Notably, they bear fruit twice a year and grow into large, impressive trees.

Introduced to the US in 1768, black mission figs quickly became California's top commercial variety, valued for their quality. These figs have a rich yet nuanced flavour, evoking hints of strawberries, melons and bananas, all merging into a delightful creamy texture. As their outer layer transitions from green to deep purple, it often reveals the sumptuous interior upon ripening. Packed with seeds, this creamy core delivers a unique nutty taste when pollinated.

Best enjoyed from early spring to winter, the texture of the Mission fig shifts as winter nights become colder. The flesh turns somewhat woody, with seeds becoming detached. However, when combined with savoury ingredients, such as cocoa or spices, it can take on a meaty, smoky flavour. They complement a variety of dishes, from olive oil-infused cakes to appetisers featuring blue cheese. For optimal storage, place them on paper towels, wrap them in plastic, and refrigerate for a short time. Consume ripe figs quickly for the best experience.

Calimyrna or Smyrna figs

Calimyrna figs, also known as Turkish or Smyrna figs, are a variety of figs that originated in Smyrna, Turkey. The variety was introduced to California in the 1900s, where the Smyrna fig became known as Calimyrna. Contrary to common belief, Smyrna fig doesn't refer to a single variety but a group of closely related types. These figs trace their roots back to the Turkish town of Izmir, historically known as Smyrna. Commercially, they are cultivated in Turkey, Greece and California.

Fresh Calimyrna figs are characterised by their light-green skin, while their dried counterparts exhibit a golden tan colour. These figs are celebrated for their delicate, nut-like flavour and their sweet, dense flesh. Typically sold dried due to their perishable nature, Calimyrna figs are also enjoyed fresh, mainly when plucked directly from the tree, ideally warmed by the sun. The entire fig is edible, from its thin skin to its purplish flesh and myriad of tiny seeds. However, some prefer to peel it before consumption, and it's always advisable to remove the stem. Calimyrna figs are often used in baked goods, desserts and savoury dishes.

Calimyrna figs are not only delicious but also nutritious. They are rich in vitamins, calcium, phosphorus, and iron, providing ample energy. Additionally, they are easy to digest and a good source of natural fibre.

Kadota or Dottato figs

Kadota figs, known by various names such as Florentine, Dottato, White Texas Everbearing and Peter's Honey Fig, can be traced back to Roman times. Historically, it was the first commercial fig cultivated explicitly for its drying abilities and robust skin. Termed initially Dottato, the Kadota name is the American adaptation of this ancient variety.

A medium-sized fig, the Kadota offers a thick, light-green or yellow skin encompassing light pink and amber flesh. It's distinctively seedless, with a short neck at one end and an open ostiole sealed with nectar at the other. The fruit's taste is a chewy blend of mild sweetness with hints of honey and fruit. This flavour intensifies and sweetens further when cooked or made into preserves.

Although it is less sweet and has smoother flesh compared to other fig varieties, the Kadota fig's subtle taste makes it an ideal addition to dishes requiring a nuanced flavour. Popularly, they're sliced and tossed into salads, roasted for savoury dishes or eaten fresh. While the skin is edible, some might find it a tad tough and opt to peel it. Kadota figs are also suitable for drying and baking for those who prefer dried fruits. Despite being less sweet, this fig is often used in desserts like pies and cakes due to its unique flavour.

Brown Turkey figs

Brown Turkey figs, with their rusty-red to purplish hue and pink flesh, are delightful fruits.  A hallmark of the Brown Turkey fig is its variegated skin, turning from rust-red to purple, complemented by pale green shoulders. Ripening often leads to cracks, revealing rosé-coloured flesh filled with amber, typically hollow seeds. These seeds, when pollinated, add the nutty nuance typical of dried figs.

A large raw Brown Turkey fig has two grams of fibre, aiding digestion and reducing cholesterol. Fresh Brown Turkey figs, with their fluffy texture and honeyed taste, contrast with the drier versions. A ripe Brown Turkey fig has a luxuriously sweet taste reminiscent of hazelnuts. Best relished from early spring to winter, the fig's consistency alters as winter deepens, becoming less suitable for cooking.

Alma figs

Recognised as a superior fig tree, the Alma variety was developed at Texas A&M University. It's a particularly hardy variety with durable wood, resistant to fruit rots. Alma fig is small to medium, pear-shaped, with golden-brown skin and amber pulp. Alma figs exude a sweet, subtle caramel flavour and are ideal fresh, dried or in preserves. Their quality stands out – juicy and sweet, with almost imperceptible seeds and a tightly sealed eye. Alma's taste is exceptional. Each bite delivers a mix of honeyed sweetness and a hint of tartness, a combination that leaves a lasting impression. Whether enjoyed fresh or dried, Alma figs are a nutritional treat, rich in vitamin C. They're versatile and suitable for jam-making and culinary uses, including oatmeal blends and smoothies.