These figs are celebrated for their delicate, nut-like flavour and their sweet, dense flesh. Commercially, they are cultivated in Turkey, Greece and California.įresh Calimyrna figs are characterised by their light-green skin, while their dried counterparts exhibit a golden tan colour. These figs trace their roots back to the Turkish town of Izmir, historically known as Smyrna. Contrary to common belief, Smyrna fig doesn't refer to a single variety but a group of closely related types. The variety was introduced to California in the 1900s, where the Smyrna fig became known as Calimyrna. Calimyrna or Smyrna figsĬalimyrna figs, also known as Turkish or Smyrna figs, are a variety of figs that originated in Smyrna, Turkey. Consume ripe figs quickly for the best experience. For optimal storage, place them on paper towels, wrap them in plastic, and refrigerate for a short time. They complement a variety of dishes, from olive oil-infused cakes to appetisers featuring blue cheese. However, when combined with savoury ingredients, such as cocoa or spices, it can take on a meaty, smoky flavour. The flesh turns somewhat woody, with seeds becoming detached. Packed with seeds, this creamy core delivers a unique nutty taste when pollinated.īest enjoyed from early spring to winter, the texture of the Mission fig shifts as winter nights become colder. As their outer layer transitions from green to deep purple, it often reveals the sumptuous interior upon ripening. These figs have a rich yet nuanced flavour, evoking hints of strawberries, melons and bananas, all merging into a delightful creamy texture. Introduced to the US in 1768, black mission figs quickly became California's top commercial variety, valued for their quality. Notably, they bear fruit twice a year and grow into large, impressive trees. 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.Įsteemed for their unmatched sweetness and productivity among fig varieties, they're a versatile treat, equally enjoyable fresh, dried or paired with cheese. Characterised by a purplish-black exterior and vibrant strawberry-hued flesh, this variety originates in Spain's Balearic Islands. Mission figs, often referred to as the Black Mission or Franciscana, are a celebrated variety of edible figs. The Adriatic fig is an authentic Italian gem whether in jams, dried or eaten fresh. They also pair beautifully with ice cream, plain yoghurt, or, if you fancy, sheep's milk yoghurt. For a touch of indulgence, serve with a bit of crème fraîche or mascarpone. Harvested twice, first in June and then in August, these figs are an ideal standalone dessert. However, their vibrant pink-to-red insides truly steal the show, offering a sweetness that's hard to match. Occasionally, they're referred to as ‘candy-striped figs’ due to their green-and-white striped exterior. Their pale green to yellowish skin can sometimes appear almost white under bright sunlight. Think of the rich taste of strawberries or raspberries but with added depth.ĭespite their similarity in flavour to dark berry figs, the Adriatic variety stands out with its unique hue. 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. These figs, cropping mainly in late summer, boast a striking contrast of dark green skin against a blood-red heart. Adriatic figsĬommonly known as green berry figs, Adriatic figs hail from central Italy. Get ready to learn more about these delicious fruits and find a new favourite. Each type offers something different, both in taste and appearance. 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. The fig is a fruit that has won the hearts of many with its sweet taste and soft texture.
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