CookingLight diet CookingLight diet

Our Favorite Fig Varieties

July 07, 2015
Photo: James Ransom
After a quick visit in June, figs make a short comeback in August, so get busy grilling, baking, or simply eating them fresh.  By: Cheryl Slocum
Start Slideshow

1 of 6

Ripe and Ready

Photo: James Ransom

Figs keep, refrigerated, for 3 to 4 days. Store in a single layer on a paper towel and lightly cover with plastic wrap, or place in an egg carton for extra protection. You can also freeze them for up to 6 months; they will be very soft when thawed (best for cooked or pureed uses). Here are some of the most common varieties.

See More: Fantastic Fig Recipes

Advertisement
Advertisement

2 of 6

Striped Tiger Figs

Photo: James Ransom

When fully ripe, these yellow and green fruits have a prominent sweet berry flavor. They are just as great in desserts as in savory applications.

3 of 6

Black Mission Figs

Photo: James Ransom

These are small and dense with tough purple-green skin and slightly sticky, dark pink flesh. They have a rich, jamlike flavor, pairing well with savory ingredients like salt, herbs, and spices. These figs also go well with cheese.

Advertisement

4 of 6

Desert King Figs

Photo: James Ransom

Deep green skins reveal strawberry-hued, melt-in-your-mouth flesh that's very, but not overwhelmingly, sweet. 

5 of 6

Brown Turkey Figs

Photo: James Ransom

This variety has very tender, velvety brown skin that bruises easily. Sweet and juicy with notes of hazelnut in their mild flavor, they are delightful in salads and work well in desserts.

6 of 6

Calimyrna Figs

Photo: James Ransom

This variety boasts pale yellow skin; pale pink, juicy flesh; and a delicate honeylike, nutty flavor. Grilling brings out their caramel notes and softens their texture.

Advertisement
Advertisement
Advertisement
Replay gallery

Share the Gallery

Up Next

Advertisement
© Copyright . All rights reserved. Printed from https://www.cookinglight.com