There is no fruit more decadent than a perfectly ripe, California fig. Beyond excellent flavor, figs are also packed with vitamins and more fiber than any other common fruit or vegetable. Figs come in a variety of colors, shapes, and sizes and can be enjoyed from mid-June to November. Originally from Southwest Asia and the Mediterranean region, figs came to California via Spanish missionaries and are now grown in the San Joaquin Valley.
The most common varieties found in California are:
Calimyrna: Large pale yellow-skinned fig with a nutty, sweet flavor. This fig may be eaten fresh or cooked as an ingredient in chutney or preserves.
Black Mission: Purple to black-skinned fig with pink flesh. Delicious fresh or cooked in your favorite fig recipe.
Kadota: The American version of the original Italian Dottato, is thick-skinned and possesses a beautiful creamy amber color when ripe. Practically seedless, this fig is a favorite for canning and preserving.
Brown Turkey: They are a light purple to black-skinned fig with pink flesh and a robust flavor.
Look for more unique varieties such as the Tiger Stripe fig for an especially sweet late-summer treat. Your farmers' market will undoubtedly have more varieties than elsewhere.