The Adriatic AKA Verdino Fig | Comprehensive Variety Review
Updated: Sep 22
There are 1000s of fig varieties in existence, but fig varieties like White Adriatic are worth learning about. It's also one of the most essential, widely grown, and frequently misunderstood fig varieties in the world. Check out the other comprehensive variety reviews I’ve created on other fig varieties on the variety directory page found here:
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History, Nomenclature, & Origin
Today in the United States, we primarily know this variety as White Adriatic—a commercial name popularized in late 19th-century California and documented by Gustav Eisen (1901) long before Ira J. Condit cataloged it under Verdone in his 1955 monograph.
In Italy, this fig is known as Verdino (translating roughly to "little green fig"). During a visit to the Carmignano region near Florence, commercial fig grower Siro Petracchi noted that historically, virtually every home in Tuscany had a Verdino tree in their yard. That is a massive testament to its quality and reliability.
However, Condit must have mixed up Verdone and Verdino. In his monograph, Condit lists Verdone as one of the primary names for White Adriatic. But in Italian pomology, Verdone is an entirely different fig variety. True Italian Verdone produces a much larger fruit with a noticeably less strawberry-forward flavor profile.
The "Adriatic" moniker makes logical sense for Western growers given Italy's proximity to the Adriatic Sea, but similar to the "Mt. Etna" moniker for the Hardy Chicago types, Verdino is the more accurate name for the grouping.
Varietal Characteristics
Origin: Italy or countries surrounding the Adriatic Sea (most likely)
Categorization: Unknown
Taste grouping: Complex berry
Texture: Jammy
Size: Medium
Ripening period: Late
Vigor: Average
Rain resistance: High
Shape: Urceolado / Pyriforme
Hang time: Slightly below average
Split resistance: Low
Climate preference: Well adapted to all climates
Hardiness: Above average
Taste rating: 4.9/5
Light requirements: Average
Productivity: High
Does it need pollination? No
Fruit color: Green with a red pulp
Soil pH level: 6.0-7.5
Why I Think It's the Best Fig for "Less-Than-Ideal" Climates
The Adriatic fig is a great entry-level fig variety for new fig hobbyists because it will perform well everywhere and will surely give you the wow-factor eating experience that your average run-of-the-mill fig variety may not provide.
For growers in the Northeast, Mid-Atlantic, South, or anywhere with shorter seasons, higher humidity, or cooler autumns, I believe Verdino/Adriatic is arguably the single best all-around variety you can grow (assuming you have enough heat units to cross the finish line).
If you live in Southern California, Arizona, or West Texas, you have the climate to turn almost any fig variety into candy. There might be a better option for you, like the Coll de Damas or Black Madeira.
Commercial Potential
Originally cultivated in the US as White Adriatic, this variety made its mark as one of the first fig varieties cultivated commercially in California, alongside Black Mission.
The flavor is excellent even when the fig is picked underripe, a crucial advantage for both commercial and home growers who may need to harvest early due to weather conditions or logistical constraints. It's a key reason for its commercial dominance, as many figs are often harvested well before reaching full ripeness to prevent spoilage during transport.
The fruits also have a toughness that holds their shape during transport, as well as a leathery skin that doesn’t break or peel off easily, making it one of the best choices for handling.
Wide Adaptability
Additionally, the Adriatic fig has higher-than-average hardiness, making it a reliable choice for growers in colder zones (6-8). This hardiness is complemented by the fig’s potential for an extended harvest season through its breba crop—an early crop that develops on the previous season’s wood—providing an early yield before the main crop arrives later in the season.
The breba crop not only extends the harvest window, but the Adriatic fig also produces a breba crop later than most other varieties, right before the main crop arrives.
Other Important Traits:
Can be harvested 60% ripe and still have an exceptional eating experience
Lasts long post-harvest
Slightly shorter than average hang time
Superior drying capabilities--doesn't spoil
Top-tier eating experience and berry flavor
Ripens earlier than most late-ripening varieties (September 1st in Philadelphia)
Strong rain resistance from its skin--can split during periods of high rainfall
Tastes great well into the fall when other varieties struggle
Related: Fig Varieties with a Short Hang Time | The Most Important Characteristic in Humid & Mild Climates
So what exactly is the Adriatic fig? How do we identify and classify it?
First, there’s something you need to understand.
During a fig’s ripening process, almost all varieties start with green skin, eventually changing skin color to purple, grey, yellow, brown, and everything in between. However, Similar to tomato varieties like Green Zebra or Aunt Ruby’s German Green, some fig varieties are green when ripe. The Adriatic fig is one of them and probably the most well-known.
An authentic Adriatic fig is recognizable by its green skin encasing a highly contrasting deep-red pulp, with an unmistakable strawberry or raspberry flavor. However, it’s important not to rely solely on color to identify the Adriatic fig. For instance, the Ponte Tresa fig variety has a similar green exterior and red interior, yet it tastes very different. It is a completely different variety.
Dalmatie is another variety usually confused with the Adriatic figs. Dalmatie is much bigger, has a different shape, and has a different flavor, texture, and leaf pattern. Yet, because of its green skin and red pulp, it's carelessly placed in the same category. Below are photos of Dalmatie. Compare to the photos above:
Unfortunately, there is more to the confusion surrounding this variety.
Because the Adriatic fig is widespread throughout the world, it has undergone numerous name changes. This multitude of names for essentially the same fig is why serious hobbyist fig growers in the US classify them all under the 'Adriatic' banner. There's a staggering count of different fig varieties synonymous with White Adriatic.
Here's a list of synonyms you may find today:
Battaglia Green
Calverte
Green Ischia
Green Michurinska
Harry's Crete
JH Adriatic
Proscuitto Unk
Rockaway Green
Sister Madeline's Green Greek
Strawberry
Strawberry Verte
Texas Strawberry
Unknown Lake Spur
Vasilika Sika (VS)
Ventura
Verte
Fico Gentile (European Version)
Mercedes Gem Unk
Verdino del Nord (Tatiana)
Anconetana
White Madeira #1
Paradiso Bronze (VS)
Paradiso (Gene)
Verdino (Giacomo)
Verdino (Toscano)
Blanche de Deux Saison
Gros Monstreuse di Lipari
But don’t worry, they’re easy to identify when you know what to look for. They have a distinct leaf pattern, eating experience, and fruit shape during their unripe stage.
The fig below has plumped up a bit in its final ripening stage.
Recent full-genome sequencing work published by researchers like Chris Walowski (persistentfig.com) sheds light on the synonym debate. Most of these 30+ named varieties are likely genetically identical at the macro-genome level.
However, macro-DNA testing does not tell the whole story:
The Col de Dame Comparison: Current sequencing technology shows Col de Dame Blanc, Gris, and Noir as genetically identical, yet horticulturally, they are clearly distinct sports/mutations with drastically different skin colors.
Undetectable Sports: The same phenomenon is happening in the Adriatic family. Somatic mutations exist that current science cannot yet map.
Strain Differences: Among the classic strains, I believe White Madeira #1 consistently stands out as a top-tier performer for flavor. Furthermore, wild mutations do happen in the field—for example, an unknown Adriatic I found in Philadelphia exhibits identical leaf structures and growth traits to a classic Adriatic, but consistently produces a purple pulp with a distinctly different berry flavor on both its breba and main crops.
Similar Varieties (Similar Flavor, Different Tree Traits)
Green Michurinska
Green Michurinska is not your typical Verdino or Adriatic fig. The leaf pattern, unripe figs, and other visual characteristics do not match a true Adriatic fig. Maybe it's a mutation of the Adriatic fig. However, it has a strikingly similar eating experience.
Green Michurinska is a Bulgarian fig variety introduced by a collector named PenandPike. This variety promised to offer the exceptional eating experience of the Adriatic figs but at an earlier ripening date.
Green Michurinska has proven to be exactly that. In 2024, it ripened earlier than Hardy Chicago and even produced two distinct crops of main following the River's pruning technique I mention in detail here.
As a bonus, Green Michurinska produces a heavier and earlier breba crop than the Adriatic fig. Generally, it’s better in almost all aspects. I give a slight edge to the Adriatic fig’s eating experience, and it’s a great choice alongside Green Michurinska to extend your harvest.
Verdino del Nord (VR) - Synonyms: Figoin, Figalino, Zigalino, Verdal, & Verdal (Ibiza)
Again, I would not classify this fig variety as your typical Verdino or Adriatic fig; however, Verdino del Nord has a strikingly similar eating experience and history.
In Italian, Verdino means green, and del Nord means from the north, so think of Verdino del Nord as Verdino's smaller, more rain-resistant, and equally tasty cousin that’s beloved starting at 100-150 miles north of Florence.
Not only are the names confusing, but they're often mistaken for the same variety due to their similar appearance. I assure you that each has distinct characteristics. Verdino (Toscano) or Verdino del Nord (Tatiana) features a longer neck and shorter stem, while Verdino Del Nord from northern Italy is round with a short neck and a noticeably longer stem. Another distinguishing feature is Verdino Del Nord’s red eye, compared to Verdino Toscano's non-red eye.
The Imposters (NOT Adriatic Types)
Again, just having green skin or "Verdino" in the name doesn't make it an Adriatic:
Ponte Tresa: Features green skin, but has a purple pulp with a distinct blueberry/blackberry flavor.
Verdeno Valsessia: Shares the root name, but fruit traits and flavor are entirely unrelated to classic Verdino.
Paradiso (Siro) & Paradiso (Baud): Unlike Paradiso Bronze or Paradiso (Gene), which are classic Adriatics, these strains are completely different figs.
Sorrento: Green-skinned, but horticulturally distinct with a different flavor profile.
And of course, there are many more not mentioned.
Choosing an Adriatic Variety
As I said earlier in the article, growing at least one Adriatic fig is a must, but I could argue growing at least 4 of them alongside each other has advantages.
Here is a summary:
White Madeira #1 is the clear winner when it comes to the eating experience. It's far different than the rest.
Related: The Best Tasting Fig Varieties
If point #1 is true, why not grow any of the others like Sister Madeleine’s Green Greek, Verte, Strawberry, Green Ischia, JH Adriatic, or any of the others in the synonym list above? Perhaps a strain called Prosciutto might be the best in this category. More testing is needed, but Prosciutto so far has been the best breba producer in terms of quantity and eating experience.
Having said that, Green Michurinska also produces a heavy breba crop, is the earliest, most productive, and ripens at a higher quality more consistently than the Adriatic fig due to a slightly shorter hang time.
Verdino del Nord (VR) has a similar eating experience but is the most rain-resistant; it’s earlier and ripens breba. It’s my personal favorite.
