Fresh figs are quite fragile. Ripe ones often split even when left completely alone! Finding locally grown figs can be tricky outside of California, but they can be grown anywhere that winter temperatures don't drop below 20°F. Here are a few varieties to look for at markets near you.
Adriatic Figs
Photo © Molly Watson
These pale green to pale yellow figs are sometimes called "white figs" for their light color. I've also seen them sold as "candy striped figs" when striped like the ones pictured here. They have bright pink to brilliant red insides and an extra-sweet flavor. They are harvested in June and again in August.
Black Mission Figs
Photo © Molly Watson
Black Mission figs are extremely sweet (sometimes they even ooze a bit of syrup) and thus are perfect for serving plain or with yogurt or tangy fresh cheese (such as marscapone, fromage blanc, or farmers cheese) for dessert. They have blackish-purple skin and dark pink flesh.
Brown Turkey Figs
Photo © Molly Watson
Brown Turkey figs have brownish-dark purple skin, a milder flavor than other figs, and are noticeably less sweet than the similar-looking Black Mission figs. Brown Turkey figs work well in salads or in desserts where a sweetener will be used.
Calimyrna Figs
Calimyrna figs are comparatively large, with slightly golden skin and a pinkish flesh that has a distinctive nutty flavor.Kadota Figs
Photo © Molly Watson
Kadota figs have light green skin and are less sweet than other figs.
