Updated on November 11th, 2022
The question, “What does a fig taste like?” may be on your mind when you’re shopping for one. Unlike apples, figs have a unique texture and flavor. The flesh of a ripe fig is smooth and sweet, and it contains thousands of tiny seeds. Fresh versus dried – how do you tell the difference? Learn how to properly prepare these delicious fruits and some fun facts.
The aroma of a ripe fig is the first clue to its quality. Ripe figs are moist inside and soft to the touch. The interior of an unripe fig is dry and has no juices or syrups. It’s also essential to avoid poking a fetus too hard, as it can break the fruit. The inside of a ripe fig is sweet and smooth, and it’s also lovely.
What is Fig?
To begin with, the fig is a flower, not a fruit. The entire edible part of the fig is the fleshy base of the flower, which has encased the small florets and produced the tiny crunchy seeds.
Because they are sweet and have a thin skin, figs are eaten as fruits. Warmer climates are ideal for growing them.
People prefer fresh figs because they are known to taste the best when they are freshly plucked. The mission fig’s velvety skin is a deep purple color and is edible. The fleshy part inside is dark pink in color and shaped like a raindrop. Figs, too, come in a variety of shapes and sizes. The fig’s flesh is pulpy and is similar to jelly. It’s very ripe when the skin is brown and wrinkly. Pick a Black Mission fig if you’re looking for a sweet fig. It’s the most minor variety. Next up is Brown Turkey, which is more common and cheaper than the others. Both are green and droopy.
What Does Fig Taste Like?
Figs are as delicious to eat as they are to smell. The flavor of figs varies depending on the variety. However, all figs have the same basic taste: sweet and moist on the inside. The fig’s flesh is jellylike and pulpy but not particularly juicy. As you eat it, you can feel the crunch of the tiny seeds.
Because of their color and seeds, figs resemble the guava on the side.
The flavor of a fig is distinct. The sweetness is the most prominent flavor, but hints of fruity, floral qualities are also. In the supermarket, you might find fresh or dried figs. Fresh figs will have a more floral flavor than dried figs, which will have a more jammy, nutty, and cane sugar flavor.
The flavor of a fig can be determined by its smell. Its sweet and creamy flesh is made by mixing fig preserves with butter, and it can be used as a spread. Its flavor can be enhanced by adding a little bit of lemon or cinnamon. Despite their tartness, figs can be considered adult foods. Almost all figs are delicious. If you’re looking for an exotic snack, try a ripe Nutt.
What are the Varieties of Figs?
From the Adriatic to the Kadotas, Figs
Fresh figs are incredibly delicate (ripe ones will often split open with juicy goodness when left alone!). As a result, local figs are frequently the only fresh figs available, avoiding the world of wilted, semi-spoiled specimens or, worse, fruit picked before it is ripe.
Nonetheless, finding locally grown figs outside of California can be tricky, even though they can be grown anywhere with winter temperatures above 20 degrees Fahrenheit. So, best of luck, be cautious, and watch for the five most common fig varieties (listed below) at markets near you. After that, you can cook them in a variety of ways.
Figs from the Adriatic
Because of their light color, these pale green to pale yellow figs are sometimes called “white figs,” They take on a white-ish hue in bright sunlight. They’re also known as “candy-striped figs” because their exteriors are striped in a pale green and white pattern. As lovely as they are on the outside, the bright pink to brilliant red insides draw all the attention and provide the extra-sweet flavor that figs aren’t known for.
In June and August, Adriatic figs are harvested. Because of their extreme sweetness, they’re ideal as a simple fruit dessert on their own. Serve them with a dollop of crème fraîche or mascarpone cheese to add some zing. Sliced or chopped, they’re also delicious on ice cream or plain, unsweetened yogurt. It’s even better if you can get your hands on sheep milk yogurt.
Mission Figs in Black
The sweet flavor of black Mission figs is unrivaled (sometimes they even ooze a bit of syrup, which you should take as a perfect sign when picking or buying them). They aren’t actually black, despite their name; instead, they are an insanely deep blue-purple that is stunning in its own right. Inside, they’re a lovely shade of pink. Their dark exteriors make any wilting or puckering from being less-than-fresh readily apparent, making finding perfectly ripe specimens even easier.
For dessert, serve them plain or with tangy fresh cheese (such as mascarpone, fresh ricotta, Fromage blanc, or farmers’ cheese) due to their extreme sweetness. Try them on cheese platters whole or halved, chopped and spread on crostini, or sliced and layered into fresh fruit tarts.
Figs from Turkey, Brown
Brown Turkey figs have a brownish-dark purple skin, a milder flavor than other figs, and are noticeably less sweet than the Black Mission figs that look similar. They have a paler pink interior than other figs.
Brown Turkey figs are delicious in salads, where their lighter sweetness adds a nice contrast, or in desserts where a little extra sweetness is needed. If you only have Brown Turkeys and want to make fig bread, drizzle them with honey and place them under the broiler for a few minutes until they sizzle and bubble. You could also make fig jam with them.
Figs Calimyrna
Calimyrna figs have a greenish, slightly golden skin and are more significant than other figs. Their interiors are a vibrant pink, which is enhanced by the contrast with their exteriors.
They are an excellent option for cutting up and serving as-is because of their beautiful interiors. They have a distinct nuttiness to them. Of course, all figs have that nuttiness, so they go so well with nuts, but this variety has a more robust nut flavor. They’re also an excellent addition to relish trays and cheese and charcuterie platters due to their nutty flavor. Alternatively, grill them for a super-easy dessert.
What is the Difference Between Figs & Dates?
- Ficus carica produces figs, which are the fruits of the fig tree. Dates are fruits produced by the Phoenix dactylifera date palm tree.
- When eaten, fig fruits are green to purple in color, rounded shape, and crunchy texture. Date palm fruits are brown to reddish-brown ovals with a smooth texture when eaten.
- Figs produce fruit in pairs or singly. The date palm’s fruits grow in large bunches containing several date fruits.
- The fig fruit is not a drupe because it contains many seeds, and the date fruit is classified as a drupe because it only contains one seed.
- Figs contain about 43 grams of sugar per 100 grams. Dates have a much higher sugar content, around 63 grams per 100 grams.
- Figs have a high calcium content, with 20 percent of the RDI. On the other hand, dates have a calcium content of only about 3% of the RDI.
How to Eat & Store Fig?
- The fig’s thin and glossy skin and the flesh are soft and jellylike. It’s not juicy, but the seeds are tiny, and there are no visible signs of mold. A ripe fig is firm and ripe, but it can go bad quickly. It’s best to eat it as soon as possible to prevent spoiling. If you’re not sure, try a few before you buy it.
- The flavor of a fig varies by cultivar and color. While figs are edible, their skin is not a desirable feature for some people. Fortunately, the skins of figs vary significantly in appearance and texture, and you can eat them with or without the skin, depending on the season. In addition, the fig is not just sweet; it’s also exceptionally delicate, which makes it perfect for snacking.
- A fig’s skin is edible, but some people don’t like the texture of its skin. The skins of figs vary greatly. Early-season figs have a thin and delicate peel, while figuratively, late-season have thicker peels. However, you can eat them in the flesh if you’d prefer not to eat the skin.
- Unlike some other fruits, figs are very delicate, so they should not be eaten raw. If you’re eating a fresh jar of figs, be sure to remove the mold, and you’ll have to discard the mold and moldy fungus.
Conclusion
When it comes to flavor, figs are not too difficult to identify. The sweet, musk-like aroma is a sign that they are ripe. A ripe fig is also soft and pliable. If the fig has too much moisture, it’s spoiled. If the nuttiness is too intense, it isn’t a fig. It’s a bit sour but still delicious.
Fig has a nutty flavor and is often eaten raw. A ripe fig has a creamy, buttery texture and a slightly berry-like flavor. It’s also easy to make fig preserves. When it’s ripe, fresh figs are chewier and more enjoyable. A fig’s rich flavor is similar to honey’s, so be careful not to cook it too long.
