The varieties of figs

The varieties of figs

Figure. Fact has flowers in the fruit and pollinate the wasps based creep in. This unique process is called parthenocarpy fertilization.

There are hundreds of varieties of figs that range in color from almost white to almost black, rich, and the women only edible fruit. Green varieties are usually reserved for drying.

California is the largest producer of figs in the United States, most find harvest dry. It takes more than six pounds of fresh figs to produce a kilo of dried figs.

These are the most popular varieties:

• Green light green or yellow with light pink or dark red flesh Adriatic. Not as sweet as the other varieties. Known for its taste, especially when it dried and fresh consumption.

• Brown Turkey: Medium to large skin, brown with soft and juicy flesh. Any use.

• Calimyrna (Smyrna grown in California): Big, green skin with white flesh. Less humid and not as sweet as the mission. The most popular in its dry form. With a thick skin, usually when eaten freshly peeled.

• Celeste: small to medium purple skin with sweet, juicy white flesh. Now, fresh or dried. A favorite for container gardening.

• Kadota: medium size, yellowish-green color, thick white skin with soft pink-orange flesh. It has only a handful of small seeds. Any use.

• Mission: black purplish red meat, full-bodied texture, moist and soft. Ideal for outdoor dining, but also a good drying. They are for the Franciscan missions in California, where they were cultivated since 1770 named.

More numbers:
• Height equivalent and cooking tips
• Higo Variety conditions
• Figure Selection and storage
• Figure and legend Lore
• Figure History
• Fig. Recipes
_{Black Mission Fig licensed Photo © 2006 Peggy Trowbridge, to About.com, Inc.}

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