Fig VARIETIES
There are many varieties of figs available but most
are very difficult to transport, so the variety of figs in
grocery stores or at farmers markets will depend on the
distance from the source. The three most common vari-eties
are the Black Mission, Brown Turkey and Kadota.
BROWN TURKEY
This teardrop-shaped fig, with purple-hued brown
skin and amber, pinkish-colored pulp, is an old favorite.
Its origins are thought to go back to the early 1700s,
when it was first introduced to England. The pulp is
not as sweet as other varieties. It produces two crops a
year, one in late May and another in late September.
It has a broad-spreading tree shape and the leaves have
five lobes instead of the three-lobed leaves of many
other fig trees.
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CALIMYRNA
This Turkish fig is often found dried but it is deli-cious
fresh if you can find it. It is a comparatively large
varietal, with golden skin and pinkish flesh with a dis-tinctive
nutty flavor.
BLACK MISSION
Perhaps the most esteemed fig variety. It is believed
to have originated from a tree in the Balearic Islands
off the coast of Spain. This vigorous growing fig has
purple-black skin and light strawberry pulp. It has a
heavy first crop (breba) in early summer and another
crop in late fall.
CELESTE
A Southern favorite, this small, pear-shaped fig has
purple-brown skin and very light pink pulp. They are
deliciously sweet and are therefore also called honey or
sugar figs.
KADOTA
A common green fig grown in California, it is
believed to be thousands of years old. Pliny the Elder
is said to have commended this variety, known in Italy
as the Dotatto. The skin is greenish yellow and very
smooth with amber pulp. These figs are often canned
or dried.
MARSEILLE
Thomas Jefferson’s favorite, this fig has honey sweet,
creamy flesh and a tart green outer skin.
There are many varieties
of figs, but the three most
common are the Black
Mission, Brown Turkey and
Kadota. Brown Turkey figs
grow well in this area.
savor
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