With so many types of figs, we wanted to share an in-depth guide to 17 different types of figs for making one of the many Live Eat Learn fig recipes. From the florentine fig to the gold fig, you’re sure to find the exact one you need!
Origin of Figs
Figs are a very old fruit, like thousands of years old (per fossil evidence). They originated in Mesopotamia and Persia (modern-day Iraq and Iran).
The cultivation of figs is thought to have begun around 9400-9200 BCE in the Jordan Valley. The ancient Sumerians, one of the earliest civilizations in Mesopotamia, cultivated and ate figs. Figs were also popular in ancient Egypt, where they were considered a sacred fruit associated with fertility and prosperity.
As trade routes developed, the cultivation of figs spread to other parts of the Mediterranean, including Greece and Rome. Once the Romans started planting figs they spread more broadly with the conquests of the Roman army. And with the “discovery of the New World” it was only a matter of time before figs reached the Americas.
Today Turkey is the world’s largest producer of figs followed by Egypt, Algeria, Iran, Morocco, Syria, and the USA.
Fig Varieties
- Adriatic Fig
- Black Mission Fig
- Brown Turkey Fig
- Calimyrna Fig
- Celeste Fig
- Conadria Fig
- Desert King
- Hardy Chicago Fig
- Florentine Fig
- Green Ischia Fig
- Kadota Fig
- LSU Gold
- Osborne Fig
- Panache Fig
- Portuguese Fig
- Smyrna Fig
- Texas Blue Giant Fig
Adriatic Fig
Origin: The Adriatic fig, also known as the White Adriatic or Lattarula fig, traces its origins to coastal areas surrounding the Adriatic Sea. This fig variety is cultivated in regions with warm climates, where it thrives in well-drained soil and ample sunlight. It has been widely adopted in California, where the climate mimics its native habitat, making it a common variety in the USA.
Adriatic Fig Description and Flavor: This fig has a pale green to yellowish skin and a pinkish interior. The fruit is medium to large in size with a distinct teardrop shape. Its flesh is succulent and sweet, with a combination of honeyed flavors and subtle floral notes.
Best Culinary Uses for Adriatic Figs: Due to its sweet and delicate flavor, the Adriatic fig is often eaten fresh, either on its own or as part of fruit salads and desserts. It pairs really well with mild cheeses, enhancing both the sweet and savory components of a charcuterie board. Additionally, its honey-like sweetness makes it a popular choice for jams and preserves.
Black Mission Fig
Origin: The Black Mission fig, originally from Spain, made its way to North America with Spanish missionaries in the 18th century. It flourishes in regions with a Mediterranean climate, including California, where it has become a staple crop. This is probably the most popular fig in the USA as it is often considered one of the best-tasting figs.
Black Mission Fig Description and Flavor: Easily identifiable by its small to medium size and dark purple to black skin, the Black Mission fig has a rich, sweet flavor. The flesh is a vibrant pink or red, providing a nice contrast to its dark exterior. The fig has a dense and chewy texture that people like.
Best Culinary Uses and Pairings: This fig is commonly eaten fresh as a snack, but is also often dried, or incorporated into salads, desserts, and baked goods. Their intense sweetness makes them a popular choice for pairing with robust cheeses, such as blue cheese or goat cheese.
We believe this is the primary fig variety used in Fig Newtons (Nabisco likes to keep the type of fig they use hush hush). Side note, did you notice that they changed the cookie’s name to just Newtons back in 2012? How can I even trust they have fig in them anymore?? Just kidding – I’m pretty confident they are fig!
Brown Turkey Fig
Origin: Hailing from the eastern Mediterranean, the brown Turkey fig has found its way to various regions with warm climates, including the United States. It is a hardy variety that can adapt to different soil conditions and is commonly grown in home gardens. This fig tree is known for its resilience and ability to produce two crops a year in some climates.
Brown Turkey Fig Description and Flavor: This is a medium to large fig with a brownish-purple skin and a pinkish interior. The flavor is a mix of sweetness and mild acidity. The skin is thicker than other fig varieties, providing a slightly chewy texture.
Best Culinary Uses and Pairings: This is a pretty versatile fig without specialized uses. Eat them fresh, use them in baking, or use them in preserves and chutneys.
Calimyrna Fig
Origin: The Calimyrna fig traces its roots back to the eastern Mediterranean region, particularly Turkey. Its introduction to California in the late 19th century led to its easy adaptation to the warm and arid climate of the state. Today, California stands as one of the primary growing areas for Calimyrna figs, alongside Turkey. These figs thrive in well-drained soil and require plenty of sunlight to grow well.
Calimyrna Fig Description and Flavor: Calimyrna figs are characterized by their large size and distinctive amber-colored skin. The interior flesh has a pale, golden hue, and the figs boast a tender and chewy texture. Their flavor is rich and nutty, with a hint of honey-like sweetness. The unique taste and texture make Calimyrna figs a standout variety among fig lovers.
Best Culinary Uses and Pairings: They are often eaten fresh or added to salads for a sweet and chewy element. The natural sweetness of Calimyrna figs pairs well with both savory and sweet recipes. They can be used in desserts like tarts and cakes, with cheeses, in chutneys, or grilled with meats.
Celeste Fig
Origin: The Celeste fig, also known as the “Sugar Fig,” has its origins in the Middle East where it’s been cultivated for centuries. It found its way to the United States, specifically the southeastern region, where it flourishes in the warm and humid climate. Celeste figs are commonly grown in states such as Georgia and Louisiana. These trees are well-suited to backyard gardens due to their resilience and adaptability.
Celeste Fig Description and Flavor: Celeste figs are small to medium-sized fruits with a light brown to violet exterior. The flesh is pale pink and has a sweet, honey-like flavor. The skin is thin and tender, contributing to the overall melt-in-your-mouth experience.
Best Culinary Uses and Pairings: Celeste figs are eaten fresh, either on their own or sliced and added to salads. Their sweetness makes them a delightful addition to desserts such as pies, preserves, and jams. These figs pair exceptionally well with cheeses, making them an excellent choice for cheese platters. Additionally, they can be dried for a concentrated burst of flavor in various recipes.
Conadria Fig
Origin: The Conadria fig originated in Italy and later found a new home in California. Introduced in the early 20th century, it adapted well to the California climate, becoming a prominent variety in the region. Known for its high productivity and hardiness, Conadria fig trees are commonly found in orchards and backyard gardens throughout the state.
Conadria Fig Description and Flavor: Conadria figs are medium to large-sized fruits with a greenish-yellow skin and a pinkish interior. The flesh is tender and sweet, offering a pleasing combination of honey-like notes. The thin skin adds to the overall delicate texture of the fruit.
Best Culinary Uses and Pairings: Conadria figs are excellent for both fresh consumption and culinary creations. They can be enjoyed on their own or sliced into salads to add a burst of sweetness. Due to their honeyed flavor, Conadria figs are often used in preserves, jams, and desserts like tarts and cakes. They also pair well with yogurt, cheeses, and charcuterie boards, providing a delightful balance of sweetness and acidity.
Desert King
Origin: The Desert King fig originates from the arid regions of California. As its name suggests, it thrives in hot and dry climates. It’s adapted to the challenging conditions of desert landscapes and become prized for its ability to withstand heat and low water availability.
Desert King Fig Description and Flavor: Desert King figs are distinguished by their large size and greenish-yellow skin, which often blushes with hints of purple when fully ripe. The flesh is typically pink to amber, and the fruit has a luscious, honey-like sweetness. The texture is tender and smooth, and the figs are known for their juiciness. Desert King figs have a unique flavor with a blend of honey, floral, and mild fruity tastes.
Best Culinary Uses and Pairings: They can be eaten fresh, dried, or incorporated into various culinary creations. Their sweet and succulent nature makes them an excellent choice for eating out of hand, slicing into salads, or pairing with cheese. They can be grilled for a caramelized touch or used in desserts like tarts, jams, and preserves. The honeyed flavor of Desert King figs complements both sweet and savory dishes, making them a delightful addition to a range of recipes. You can pretty much use this fig for anything.
Hardy Chicago Fig
Origin: Hardy Chicago figs hail from the Mediterranean region, where figs have been cultivated for centuries. This variety is named for its adaptability to colder climates, making it well-suited for growing in regions with harsh winters. It can withstand temperatures below freezing, allowing fig enthusiasts in cooler climates to enjoy homegrown figs.
Hardy Chicago Fig Description and Flavor: Hardy Chicago figs are medium-sized with a brownish-purple skin that deepens as the fruit ripens. The flesh is a rich pink to deep red, offering a delightful contrast to the darker skin. In terms of flavor, Hardy Chicago figs are sweet and robust, with a complex taste that combines notes of berry and honey. The texture is both tender and chewy, adding to the overall enjoyment of the fruit.
Best Culinary Uses and Pairings: These figs are excellent for both fresh consumption and baking. They can be sliced and added to salads, used in preserves and chutneys, or enjoyed on their own. Hardy Chicago figs can be paired with a variety of cheeses, nuts, and cured meats, creating a balanced and flavorful appetizer. Additionally, their resilient nature makes them suitable for drying, allowing the harvest to be preserved for future use in baking, trail mixes, or snacking.
Florentine Fig
Origin: The Florentine fig, also known as the ‘Fico Bianco,’ traces its origins to Italy, particularly the region of Tuscany and the city of Florence. It flourishes in the warm Mediterranean climate and has been cultivated for centuries in the hills surrounding the historic city. The well-drained soils and ample sunlight in this region contribute to the fig’s unique characteristics.
Florentine Fig Description and Flavor: The Florentine fig has a distinctive pear-like shape and light green skin that turns slightly yellow when fully ripe. The flesh is pale pink with a honey-like sweetness. Its texture is tender and succulent, offering a delightful contrast to the slightly chewy skin.
Best Culinary Uses and Pairings: Due to its exceptional sweetness and tender texture, this Italian fig is ideal for both fresh consumption and culinary uses. It can be sliced and added to salads, or paired with cheeses like goat cheese or gorgonzola for a sophisticated appetizer. Additionally, its sweetness makes it a superb candidate for desserts, such as fig tarts or jams. The Florentine fig’s flavor also complements savory dishes, making it a versatile ingredient in Mediterranean cuisine.
Green Ischia Fig
Origin: The Green Ischia fig, hailing from the Mediterranean, specifically the Italian island of Ischia, has a history dating back to ancient times. Ischia’s volcanic soils and temperate climate provide an ideal environment for fig cultivation.
Green Ischia Fig Description and Flavor: Characterized by its vibrant green skin and plump, teardrop shape, the green Ischia fig is a visual delight. The flesh is a rich amber color, offering a honeyed sweetness with subtle floral notes. Its texture is both juicy and chewy, creating a satisfying mouthfeel. The fig’s flavor is a blend of sweetness with a hint of acidity.
Best Culinary Uses and Pairings: You can eat it fresh as a stand-alone treat, or add it sliced to salads and appetizers. This fig variety pairs exceptionally well with cured meats, such as prosciutto, creating a delightful combination of sweet and savory. It is also a star ingredient in desserts like fig and almond cakes, bringing a nice sweetness to baked goods.
Kadota Fig
Origin: The Kadota fig, sometimes called white fig, is believed to have originated in Asia. It found its way to the Mediterranean before becoming a staple in California’s fig production today. The sunny orchards of California provide an ideal setting for Kadota fig cultivation. This fig variety has adapted well to the arid climates of regions like the San Joaquin Valley, becoming a popular choice among growers.
Kadota Fig Description and Flavor: Identifiable by its light green skin and squat shape, the Kadota fig has a delicate appearance. Its creamy, pale interior has a honeyed sweetness with a subtle nutty flavor. The texture is smooth and tender, making it a great choice for fresh consumption.
Best Culinary Uses and Pairings: The Kadota fig’s mild sweetness and smooth texture make it a versatile ingredient in both sweet and savory dishes. It shines in salads, where its subtle flavor complements a variety of greens and cheeses.
LSU Gold
Origin: LSU Gold is a cultivar developed by the Louisiana State University (LSU) Agricultural Center. It is well-suited to the warm and humid climate of the Southern United States, particularly in Louisiana. LSU Gold figs thrive in areas with long, hot summers, making them a popular choice for home gardeners in the region.
LSU Gold Fig Description and Flavor: The LSU Gold fig is known for its distinctive golden-yellow skin and a sweet, honey-like flavor. The fruit is medium to large in size with a smooth and tender texture. When fully ripe, LSU Gold figs develop a rich, amber interior that has a balance of sweetness and acidity.
Best Culinary Uses and Pairings: They can be eaten fresh, added to salads, or used in desserts like tarts and jams. They pair well with many cheeses, making them a popular choice for cheese platters. Additionally, LSU Gold figs can be grilled or roasted to enhance their natural sweetness.
Osborne Fig
Origin: The Osborne fig, also known as “Osborne Prolific,” has its origins in Spain. It is named after a nursery in Malaga, Spain, where it was first grown. The fig is well-suited to Mediterranean climates and has found a home in various regions with similar weather patterns.
Osborne Fig Description and Flavor: Osborne figs are medium-sized with a distinctive bell shape. The skin is a striking purple-brown, and the flesh reddish-pink when fully ripe. The flavor is intensely sweet with a hint of berry notes. The texture is smooth and succulent, making it a favorite among fig enthusiasts.
Best Culinary Uses and Pairings: Osborne figs are known for their sweetness, making them ideal for fresh consumption. They can be enjoyed on their own, added to fruit salads, or used in desserts such as cakes and pastries.
Panache Fig
Origin: Also known as “Tiger Stripe” or “Panachee,” this fig comes from the South of France. It’s well-suited to Mediterranean climates and has been cultivated in various regions around the world. The name “Panache” refers to the fig’s striking striped appearance.
Panache Fig Description and Flavor: Panache figs are instantly recognizable due to their green and yellow-striped skin. The flesh inside is a vibrant red when fully ripe. The flavor is sweet, similar to traditional figs, but with a slightly nutty undertone.
Best Culinary Uses and Pairings: Panache figs are excellent for fresh eating, and their visual appeal makes them stand out in fruit salads and desserts. Panache figs are a delightful addition to cheese boards, complementing the flavors of various cheeses.
Portuguese Fig
Origin: The Portuguese fig, also known as the “Roxo” fig, naturally originated in Portugal. This variety thrives in the Mediterranean climate, characterized by warm, dry summers and mild, wet winters. It is also cultivated in other regions with similar climatic conditions, contributing to its widespread cultivation in countries like Spain, Italy, and parts of the United States.
Portuguese Fig Description and Flavor: The Portuguese fig is distinguished by its deep purple skin and vibrant, reddish-pink flesh. The fruit is medium to large in size and has a pear-like shape. The flavor is rich, sweet, and jammy, with subtle floral notes.
Best Culinary Uses and Pairings: Portuguese figs are often enjoyed fresh, either on their own or as part of fruit salads and desserts. Due to their natural sweetness and jammy texture, they are also popular for making preserves, jams, and compotes. When paired with creamy cheeses like goat cheese or blue cheese, Portuguese figs complement cheese boards well.
Smyrna Fig
Origin: The Smyrna fig originated in the city of Izmir, formerly known as Smyrna, in Turkey. This fig variety requires a unique pollination process, known as caprification, where specialized wasps are involved. It is primarily grown in Mediterranean climates but has found its way to various regions worldwide.
Smyrna Fig Description and Flavor: Smyrna figs are typically larger than other fig varieties and have a rounded, squat shape. The skin is smooth and yellow-green, while the flesh is pink to amber in color. The flavor is sweet, honey-like, and slightly nutty, creating a distinct profile that sets Smyrna figs apart. The caprification process enhances the sweetness and quality of the fruit.
Best Culinary Uses and Pairings: Smyrna figs shine in desserts, salads, and charcuterie boards. Due to their sweetness, they pair well with savory elements like prosciutto and salty cheeses. Smyrna figs are often used for drying, producing a delectable dried fig with concentrated flavors. These are a good choice for making candied figs.
Texas Blue Giant Fig
Origin: The Texas Blue Giant fig, as the name suggests, has its roots in Texas. This variety is well-suited to warm climates and is commonly found in the southern USA. The fig tree is hardy and adaptable, making it a favorite among home gardeners and commercial growers in Texas.
Texas Blue Giant Fig Description and Flavor: This fig variety is distinguished by its large size and vibrant blue-purple skin. The flesh is a light pink to amber color and has a sweet, mild flavor. The fruit is often meatier compared to other fig varieties.
Best Culinary Uses and Pairings: Texas blue giant figs work well in salads, desserts, and as a topping for yogurt or ice cream. These figs can also be preserved or used in jams, offering a taste of summer sweetness throughout the year.
That wraps up our look at different types of figs. We hope you found this helpful and that you found the perfect fig for your dessert creations. As always, happy cooking!
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