Fig Texture: Why the Fig is Nature's Pastry - A Guide to the Texture of Figs
- Ross the Fig BOSS
- Jan 6, 2024
- 5 min read
Updated: Jan 28
Figs are among the best-tasting fruits you can grow right in your backyard. Trust me, I've tasted and grown them all, but don't just take my word for it. Many cultures have loved and fought over them for 1000s of years. Although figs have been used in countless culinary ways, when you eat a perfectly ripened fig right off the tree, there's nothing quite like it.
I often say the fig is nature's pastry. They're like eating a scoop of jam right off the tree wrapped in the perfect accompaniment, its skin.
And that leads us to the topic of this article, the texture of figs. When eating food, texture is an underrated element. Think about how a creamy soup can be smooth while croutons add a crunchy element, or how a silky chocolate mousse pairs with the crunch of toasted nuts. The texture doesn't just make our taste buds happy; it also adds a special feel to each bite, making it more interesting.
Figs are no different, and with 1000s of varieties to choose from, each comes with a unique texture, adding something extra to your fig-eating experience.
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Fig Texture
I have found a common thread among new fig enthusiasts– they may not realize that fully ripe figs have a surprisingly soft texture, resembling the consistency of jam rather than the crunch of an apple. They can melt in your mouth like a well-ripened strawberry or raspberry.
While this uniqueness makes figs special in the fruit world, some may initially hesitate. However, with time and understanding, figs can become as enjoyable, if not more so, than common fruits like bananas, apples, or kiwis.
Similar to the different flavor profiles each fig variety can fall under, you will find a variation of textures within Ficus Carica. Some have a fluffy, meaty, jammy, cakey, buttery, or jelly-like/congealed gel texture.
My favorite fig variety to eat has a cakey or jammy texture. A fig is usually well-ripened, somewhat dried, and has the right genetics to achieve this texture. The Coll de Dama figs, for example, have a very thick pastry-like texture that I often compare to pancake batter. The Coll de Dama figs are a must-grow for those wanting to understand the genetic diversity of figs.
Other examples of unique textures are:
A fig called Barbillone has a fluffy, light, and airy texture.
Longue d’Aout and White Triana have a jelly-like texture.
Related: Unique & Underrated Fig Varieties
Keep in mind that growing practices, weather conditions, pollination or a lack thereof, and ripening duration all contribute to the overall texture of a fig, not just the flavor.
For example, a question I’m commonly asked is…
Q: Why Are Dried Figs Crunchy?
A: Dried figs can have a crunchy texture stemming from their seeds, referred to as the “seed crunch.” When pollinated, the seeds within figs become more noticeable.
This is particularly true for the Turkish Calimyrna, the most widespread dried fig globally, as it requires pollination for proper ripening. In contrast, homegrown figs that haven't undergone pollination won't exhibit the same pronounced seed crunch, as the seeds’ husks remain hollow without the pollination process.
Fig Pulp
For many enthusiasts, the pulp is the crown jewel of the fig—the source of its intense sweetness and complex flavor. However, after tasting hundreds of varieties, I’ve found that the experience is defined by more than just sugar; it is the unique marriage of flavor and texture that sets each variety apart.
The Science of Flavor and Texture
While a fig’s flesh color is typically a reliable indicator of its flavor profile, its texture is dictated by biology. Specifically, the texture is determined by the achenes—the female flower parts nestled inside.
Technically, a fig is not a single fruit, but an inverted flower. Within every fig lie 100 to 500 achenes, each of which is considered an individual fruit. This means that with every single bite, you are actually consuming hundreds of tiny fruits at once.
However, achenes are not everything, which leads us to a fig’s nectar.
Fig Nectar
The nectar found within fruits is defined as a "sugary fluid." However, fig growers commonly mislabel it as "honey" or "syrup" instead of using the correct term, nectar. The nectar in figs not only mirrors the flavor of bee honey but also can mirror its texture.
When there is no space in the interior of the fig, the nectar can drip from the fig's eye, and sometimes I've witnessed it permeate through the skin. Once it is exposed to the external environment, it solidifies, leading many growers to mistakenly refer to it as honey. Nevertheless, it's essential to note that true honey is exclusively produced by bees, making the use of the term "honey" for fig nectar somewhat misleading.
The quantity, flavor, and texture of fig nectar are largely influenced by photosynthesis, current growing conditions, and genetics. For example, some figs have a “drier” interior and don’t produce as much nectar as other varieties, leading to a thick and jam-like consistency. These varieties also tend to dry more easily on the tree:
Other fig varieties like Da Ponte, Dels Ermitans, Pastiliere, Black Madeira, and Castel Trosino all produce more nectar than your average fig, altering the texture to a “looser” or watered-down jam closer to thick syrup instead.
Don’t get me wrong, these varieties are certainly not watery by any means. However, that does bring up a good point:
Figs that are produced from young fig trees, figs that absorb too much moisture while hanging on the tree, or figs that are produced from fig trees grown in overly saturated soil can all have an unpleasant watery texture or a texture similar to applesauce. This is a clear sign that your tree or growing practices need improvement.
Fig Skin
The skin of a fig varies in thickness and texture, offering additional dimensions of flavor. Frequently, it adds some bitterness, but you can also find spicy, nutty, coconuty, or figgy (dried fruit) essences within the skin of figs.
Q: Is a Fig’s Skin Edible?
A: The skin of figs is edible!
To Peel or Not to Peel?
Many people peel figs to avoid the skin's natural bitterness, but doing so often disrupts the fruit’s flavor balance. The skin acts as a necessary counterweight to the intense sweetness of the pulp, preventing it from feeling cloying. However, the decision to peel often depends on two factors:
The Pollination Variable: Pollinated (caprified) figs lean toward a more acidic profile with less concentrated sweetness. In these cases, the added bitterness from the skin can overwhelm the palate rather than balance it.
Texture Dynamics: The best eating experiences come from skin that either blends seamlessly with the pulp or provides a pleasant contrast in mouthfeel. If the skin is tough or overly distracting, it can detract from the variety’s overall quality.
For example:
A fig variety called Azores Dark has a skin that’s so thin that it’s almost nonexistent.
LSU Tiger and Black Madeira, when well-ripened, have a pleasant, chewy, and thick skin contrasting with the pulp. Think of a slipskin grape. Upon the first bite, the pulp slips away from the skin, creating two different textures.
