Figs may look similar, yet their flavor, texture, color, and presentation can vary greatly. Some are soft and honey-like, while others are chewy, nutty, or intensely sweet.
Understanding the main types of figs makes buying easier. However, “type” can describe either a named fruit variety or the way a dried fig is shaped and packed. This guide explains both so you can compare the options and choose the right product for its intended use.
What Do the Different Types of Figs Mean?
The term “types of figs” is commonly used in two ways:
- Fig varieties: Named cultivars, such as Black Mission, Calimyrna and Kadota
- Dried fig types: Commercial formats, such as Lerida, Protoben, Baglama and Pulled
These categories are different. The variety affects the natural color of fig skin, flavor, size, and texture. In contrast, the dried format describes how the fruit is shaped or presented after harvesting.
Most edible fig fruit sold commercially belong to **Ficus carica*. Within this species of fig, growers produce many cultivars for fresh eating, drying, preserving, and processing.
Which Dried Fig Types Are Available?
For commercial buyers, shape and moisture can be as important as the cultivar. Each format offers different benefits for retail, catering, or manufacturing.
1. Lerida Figs
Lerida figs are pressed into a neat, flat disc. Their uniform shape creates an attractive presentation.
Key features include the following:
- Balanced moisture and chewiness
- Consistent sizing
- Suitable for retail packs and displays
- Useful when appearance matters
Lerida figs are a practical choice for businesses that need reliable sizing and an organized product presentation.
2. Protoben Figs
Protoben figs keep a fuller, more natural shape. They pack efficiently, making them practical for higher-volume buying.
Key features include the following:
- Plump and rounded form
- Efficient bulk packing
- Suitable for chopping or blending
- Useful for bakeries and manufacturers
Protoben figs are often chosen when function, volume, and value are more important than decorative presentation.
3. Baglama Figs
Baglama figs are traditionally tied or arranged in strings. Their distinctive appearance suits specialist ranges and decorative displays.
Key features include the following:
- Traditional presentation
- Suitable for gifting
- Strong visual appeal
- Useful for speciality retail
This format can help a dried-fruit range appear more authentic and visually distinctive.
4. Pulled Figs
Pulled figs are flattened and generally have a softer, moister texture. They are often selected for ready-to-eat products.
Key features include the following:
- Soft and slightly sticky texture
- Premium snacking appeal
- Suitable for dessert platters
- Easy to serve whole
Among the different types of figs, this format is especially useful when softness and consumer appeal are priorities.
5. Garland Figs
Garland figs are arranged in circular loops. They offer a decorative appearance for seasonal products, gift boxes, and food displays.
Although they are less widely used than Lerida or Protoben figs, their unusual format can help premium products stand out.
6. Natural Figs
Natural figs are dried without decorative shaping, so their appearance may vary.
Key features include the following:
- Minimal shaping and handling
- Suitable for fig paste and sauces
- Practical for bulk repacking
- Useful when figs will be chopped or cooked
Natural figs can be a sensible option when appearance does not affect the finished recipe.
Which Fig Varieties Are Most Common?
There are many kinds of figs, but fewer are widely recognized in fresh and dried markets. These common fig varieties differ in sweetness, color, size, and texture.
Sarı Lop
Sarı Lop is strongly associated with dried fig production. It is relatively large, thin-skinned, and naturally sweet.
This variety is often used to produce commercial formats such as the following:
- Lerida
- Protoben
- Baglama
- Pulled figs
Its drying qualities make it an important option for businesses purchasing dried figs in larger quantities.
Black Mission
Black Mission has dark purple skin and pink-red flesh. Its rich, jam-like fig taste suits desserts, cheese boards, sauces, and snack products.
It can be used fresh or dried, depending on the required texture and application.
Calimyrna
Calimyrna is usually golden with a mild, nutty sweetness. Its larger size and chewy texture suit premium dried-fruit selections.
It can also work well in bakery products, grazing boards, and individually packed snacks.
Kadota
Kadota has green skin and a lighter flavor. It is often eaten fresh or processed into the following:
- Fig paste
- Preserves
- Bakery fillings
- Sauces and spreads
Its mild flavor can suit recipes where intense sweetness is not required.
Adriatic
Adriatic figs have pale green skin and pink or red flesh. Their natural sweetness works well in fig bars, spreads, jams, and desserts.
These are only a few fig varieties. Other varieties of fig trees may be better suited to local growing conditions or fresh consumption than commercial drying.
How do fig color, taste, and texture differ?
The color of fig skin can range from pale green and yellow to brown, burgundy, and almost black. However, color alone does not confirm quality or ripeness.
As a practical guide:
- Dark-skinned varieties often taste deeper, richer, and more berry-like.
- Green or golden varieties may have honeyed, mild, or nutty notes.
- Fresh figs are soft, delicate, and juicy.
- Dried figs are firmer, chewier, and more concentrated in flavor.
The final fig taste also depends on ripeness, moisture, storage, and processing. Therefore, buyers should assess flavor and texture alongside appearance.
How Do You Choose the Right Variety of Figs?
Start with the final use. Before ordering, ask:
- Will the figs be served whole or processed?
- Is appearance important?
- Do you need a soft snack or a firmer ingredient?
- Will the product be packed for retail or bought in bulk?
- Is consistent sizing essential?
- Which flavor best suits the recipe?
Lerida and pulled figs can suit attractive retail packs. Protobend and natural formats are often practical for bulk production. Meanwhile, Baglama and Garland figs offer a more decorative presentation.
Buyers should also request clear product specifications, including:
- Fig variety and origin
- Size and product grade
- Moisture level
- Packaging format
- Expected shelf life
- Relevant quality certifications
This process reduces uncertainty and supports more consistent repeat purchasing.
Conclusion: Finding the Right Types of Figs
The main types of figs differ by cultivar, flavor, color, texture, and commercial format. Lerida, Protoben, Baglama, Pulled, Garland, and Natural figs each meet a different buying need.
Likewise, Sarı Lop, Black Mission, Calimyrna, Kadota, and Adriatic provide distinct taste and processing qualities. Understanding each variety of figs the fruit market offers can help businesses make better decisions about recipes, presentation, packaging, and purchasing volumes.
A clear product specification helps businesses choose fruit that performs well in recipes, displays, and packaged products. For support with product selection and supply planning, explore ESConnect’s dried fruit suppliers service.
FAQs
What are the main types of figs?
The main dried formats include Lerida, Protoben, Baglama, Pulled, Garland, and Natural figs.
What is the sweetest fig variety?
Black Mission and Adriatic figs are known for rich sweetness, although flavor varies with ripeness and processing.
Are dried fig types the same as fig varieties?
No. A variety identifies the cultivar, while a dried type describes its shape, preparation, or presentation.
Which figs are best for baking?
Natural, Protoben, Kadota, and Adriatic figs work well in pastes, fillings, bars, cakes, and other baked products.
How should businesses choose dried figs?
Compare flavor, moisture, size, format, packaging, shelf life, and intended use before choosing a product.
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