The Best Tasting Fig Varieties

Want to grow the best-tasting figs? Let this blog post act as an introduction to how special figs can be. If you taste one of these varieties when picked perfectly ripe, I promise that you'll want to plant your own fig tree.

Over 100 fig varieties ranked and rated: Click on the dropdown menu to expand the list.

My Personal Favorite

Coll de Dama Blanc, Noire, Grise, Roja, Gegantina & Mutante. A tree I have called Sarda is the best among them.

Best Tasting

• A Sangue

• Allix

• Black Celeste

• Black Madeira

• Black Manzanita

• Blackberry Unk

• Borda Barraquer

• Bourjassotte Grise, Socorro Black, Violet Sepor

• Bourjassotte Noire / Violette de Sollies

• Brogiotto Nero (many strains)

• Burgan Unk - Pollinated

• Calderona

• Calderona de Miner

• Campaniere

• Castel Trosino #48

• Cavaliere

• Colonel Littman's Black Cross

• Cosme Manyo

• Dalmatie and its synonyms

• De N'Amoros

• De la Roca

• Del Sen Juame Gran

• Dels Ermitans

• Desert King - When pollinated

• DFIC0023 Palmata Hybrid

• Fico Rubado

• Figo Roxo

• Figoin, Verdino del Nord (VR), Verdal (Ibiza), Zigalino

• Galicia Negra

• Green Michurinska

• Grise de St. Jean - Prusch Park

• Hative d'Argenteuil

• Irene's Black Greek

• Ischia Black (USDA)

• Italian 258 / Genovese Nero (AF)

• Joualle Noire, Molla Vermella, Beat Ramon

• Long D'Aout and its synonyms

• LSU Tiger

• Maltese Beauty (GM 155)

• Martinenca Blanca

• Montalcino Rosso

• Moro de Caneva

• Noire de Barbentane

• Noire de Bellone / Barnissotte

• Ondata

• Palmares

• Panache, Brogiotto Bianco

• Paradiso (Baud)

• Paradiso (Siro)

• Pissalutto

• Pissalutto Nero

• Ponte Tresa

• Portugal 80

• Ronde de Bordeaux

• Rossellino

• Salame

• San Biagio

• Silvano

• Siro's Favorite Fig

• Smith / Texas BA-1 / Cessac

• Torbole

• Teramo

• Vagabond

• Verdolino

• Verdone (Nikky)

• Violette de Bordeaux and its synonyms

• White Adriatic and its synonyms

• White Madeira #1

• White Triana

  
  

Exceptional

• Aaron's Unk

• Aszalodo Zold

• Azores Dark, Norella, San Donato di Ninea, Savanac Noire

• Barbillone

• Bebera Branca

• Celeste and its synonyms

• Chico Strawberry

• Constans / Eaubonne / Las Caretteres / Aunan / La Croix Blanche

• Da Ponte de Quarteira

• Demos Unk

• Fico ISA

• Grise de St. Jean (European Version)

• LSU Champagne

• LSU Scott's Black

• Madeleine des Deux Saison

• Marangiana Viola

• Marseillaise

• Martinenca

• Martinenca Rimada

• Nin ZS

• Osborne Prolific, Godfather

• Risoulet

• Rome Unknown

• Rosa Esmeralda

• Salce

• St. Martin

• Sweet Joy

• White Marseilles and its synonyms

• Zaffiro

Above Average

• Blava (Flor)

• Blava (Campanera)

• Burgan Unk - Unpollinated

• Columbaro Nero and its synonyms

• Dall'Oso

• De Tres Esplets

• Desert King (brebas)

• Flanders

• Florea, Michurinska 10

• Hardy Chicago and its synonyms

• Improved Celeste

• Kadota and its synonyms

• Koura Black

• Little Ruby

• LSU O'Rourke

• LSU Purple

• Negretta

• Pied de Bouf

• Souadi

• Unk Mittica

Average

• Alma

• Bakio

• Black Mission

• Brunswick

• Californian Brown Turkey

• Conadria

• Constantine de Algerie

• Dr. Gowati

• Emerald Strawberry

• English Brown Turkey

• Fico Luv

• Golden Rainbow

• LSU Gold

Don't Recommend to Anyone

• Feather River - Unpollinated

• Iraqi

• Mega Celeste

• Tolosa - Unpollinated

• Motoso Preto

If your only experience with figs comes from a grocery store Brown Turkey or a standard backyard Olympian or Celeste, you are in for a massive surprise. While those are reliable varieties, they only scratch the surface of what a fig can be. In the world of Ficus carica, genetics is the primary driver of flavor.

Choosing an elite variety means the difference between a simple, sweet fruit and a complex, syrupy masterpiece that tastes like gourmet berry jam or a rich, cakey pastry.

The Best Tasting Fig Varieties

Black Madeira

Among fig enthusiasts in the United States, Black Madeira isn’t just a variety—it's the "gold standard" against which all other premium figs are measured. Even without pollination (caprification), it produces a dense, syrupy interior with an indescribable, complex berry flavor and intense sweetness.

Here is a breakdown of its history, its flavor, and the elite group of figs that share its prestigious DNA.

The Origins: From the USDA to the Digital Age

The rise of Black Madeira is inextricably linked to the birth of the online fig-growing community.

• The USDA Introduction: The variety was originally introduced via the USDA’s germplasm collection at UC Davis. Decades ago, the USDA began offering cuttings to hobbyists, planting the seeds for what would become a global obsession.

• The Digital Boom: Around 2008, forums like Figs4Fun (founded by Jon Verdick) and Gardenweb (now Houzz) became hubs for trial and error. Growers tested hundreds of USDA imports, and Black Madeira consistently emerged as the flavor champion.

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While the "true" Black Madeira is a singular USDA accession, several fig varieties have a similar eating experience.

The Contenders: Similar Varieties and "Styles"

If you love the intensity of Black Madeira but struggle with its finicky nature, several related varieties offer similar "feels" with different regional advantages:

• Bourjassotte Noire / Violette de Sollies: A popular commercial variety in France, these provide a similar density and sweetness.

• Noire de Barbentane: Popularized by French nurseryman Pierre Baud, this strain of Bourjassotte Noire is prized for ripening two weeks earlier and offering better rain resistance without sacrificing flavor.

• Italian 258 & Genovese Nero (AF): Imported by Todd Kennedy, this is perhaps the only variety that rivals Black Madeira's fame.

• Calderona & Calderona de Miner: A standout variety from the collection of Monserrat Pons. It's better suited to humid areas due to its more elongated shape, allowing the eye to hang downwards, protected from rain.

• Colonel Littman’s Black Cross (CLBC): Originating in Gainesville, Florida, this variety has adapted specifically to the Southern U.S. climate. Excellent humidity resistance. Much like the Smith fig, it is sunlight-hungry. It requires high light intensity and long hours to set fruit buds reliably.

Other figs in this style are Nuestra Senyora del Carmen, Black Tuscan, Mario's #50, Figo Preto, Pota de Caval, Violetta, Maltese Beauty (GM 155), Black Portuguese, Cipolla, Maderia Island Black & Bordisot Negra Rimada.

Coll de Dama

If Black Madeira is the king of figs, the Coll de Dama is the undisputed queen. Translating to "lady's neck," this variety is a must-grow for any serious hobbyist. While its elongated neck makes it easy to identify, it is the exquisite, thick, and cakey texture that truly sets it apart. Eating a Coll de Dama is the closest experience you can find to picking a fresh pastry or piece of cake right off a tree.

However, the "Queen" can be high-maintenance. They are typically late to ripen, often unhealthy in their youth, and can be frustratingly unreliable in their productivity. My goal has been to find the Coll de Dama experience in an easier-to-grow package.

The Coll de Dama "True" Types

The core members of this family—Blanc (White), Noire (Black), Roja (synonymous with Grise), and Grise (Grey)—all offer the same legendary eating experience but differ in skin color and have very slightly different growing habits.

• Coll de Dama Blanc: Historically, my favorite strain. It is notably healthy, making it easier to establish and maintain. Even among different sources, Blanc is widely considered the most productive of the group.

• Coll de Dama Gegantina: Simply a larger version of the Blanc that maintains that consistent size.

• Coll de Dama Cartagena: A black-skinned version introduced by my friend Bass at TreesofJoy. It is a clear winner over the standard Noire due to its superior health and productivity.

• Coll de Frare: A variety that should offer a similar experience, according to Pons' book, Fig Trees of the Balearic Islands.

• Coll de Dama Mutante: Discovered by Carlos Jimenez Lopez in Spain and popularized in the U.S. by my friend Rafael. It is one of the most striking figs in existence. Unlike Rimada figs that have striped bark, the Mutante only shows its beautiful striping on the fruit as it ripens.

• Sarda & Coll de Dama Blanca-Negra: Though it doesn't bear the name, Sarda (from the Montserrat Pons collection) falls squarely into this classification.

  
  

  • Sarda consistently produces the best eating experience of the bunch, with a flavor more intense and acidic than any other Coll de Dama I’ve tasted.

  • The Mystery: My Sarda tree has shown strange behavior, producing both dark and yellow-skinned figs on the same tree. This leads to a question of whether it is a mutation or actually Coll de Dama Blanca-Negra, a variety known for bicolor production but which often lacks the signature "neck."

Alternative Varieties

• La Bourgeoisie: Introduced by Pierre Baud in France, touted as a two-week-earlier to ripen Coll de Dama.

• Noire de Bellone / Barnissotte: Again, these varieties have French origins made popular by the well-respected French nurseryman and friend, Pierre Baud. It was originally known as the "queen of figs” before the Coll de Damas came into popular commercial cultivation in France. Think of these like a mid-season Coll de Dama, an absolute must grow if you enjoy this eating experience.

Misleading Names

• Coll de Dama Cuitat: This is actually an Hivernenca type and should not bear the Coll de Dama name.

• Coll de Dama Bordisottenca: A distinct variety that shows similarities between Coll de Dama and another Spanish variety called Bordissot.

  
  

Smith, Texas BA-1, & Cessac

It's not just me who considers Black Madeira the king and Coll de Dama the queen. I didn't come up with that, but I do think if we're sticking with that theme, Smith has got to be the Prince.

Why? It combines the cakey or pastry-like texture of the Coll de Dama figs with the flavor complexity of Black Madeira. In a way, it's kind of like their baby. The best part is, you can grow this fig almost anywhere, while the king and queen are very challenging to grow in most climates in the United States.

Smith ripens mid-season, very productive, vigorous, healthy, and even has a somewhat short hang time. The skin is its best quality, as it rivals Celeste in its ability to shed water. Like Celeste, Smith's skin is like a waterproof jacket. The water hits the skin and slides right off. How incredible is that? Other figs will absorb that water right into the fruit, ruining the quality and causing a fast expansion, resulting in cracking or splitting. Even without any rain, Black Madeira can split due to its flat shape.

Similar Varieties

Bourjassotte Noire, Violet Sepor & Socorro Black have a similar eating experience to Smith. These are far from synonyms, but certainly, they have a thicker texture and a similar complexity to them. Spectacular in their own right, and are worth growing alongside Smith.

• Texas BA-1, the Hardy Smith: ig very similar to Smith, but it's slightly hardier. That's Smith's downfall. It's notorious for being one of the least hardy fig varieties. However, my in-ground tree has survived unprotected but in a sheltered location for 4 consecutive winters. To be safe, I think a 7B zone is more appropriate if you're not going to protect your tree.

More images of the Smith fig:

• Cessac: Introduced by Figues du Monde, like Texas BA-1, there is very little difference in the fruits when compared side-by-side to Smith, giving us further insight into Smith's origin and beyond.

Hivernenca

Like Black Madeira & the Coll de Dama figs, Hivernenca is also grown commercially, especially in Spain. As a result, there are many names for the same variety: Moro de Bou, Verdal Longue, Hivernenca, Labritja, Coll de Dama Cuitat, Bergunya, Ouriola, & more.

After experiencing this fig for the first time in 2020, I dubbed it the "Black Madeira killer." The Hivernenca fig at that time had almost no popularity in the United States, and due to its similar eating experience and superior performance, I believed it would eventually surpass it in popularity among growers here.

Today, it is gaining traction, but growers still do not understand the importance of this fig. With only a 3 or 4-day hang time, you can consistently ripen a high-quality fig. Black Madeira, for example, has a 6 or 7-day hang time in my climate. That's quite the difference.

Another fig variety called De la Roca has a similar eating experience to the Hivernenca fig. It has the berry complexity of Black Madeira combined with caramel sweetness.

Of the rock is what De la Roca translates to in English. I couldn't think of a cooler name. Coming from Montserrat Pons' collection in Spain, De la Roca was found growing in a garden with frequent irrigation. It's possible that it adapted to more humid conditions over time.

De la Roca possesses a pyriform shape that protects the eye from excessive moisture and water absorption. Like most figs with this shape, splitting is less frequent, but the best standout feature of this fig is its short hang time and ability to dry quickly on the tree.

Hative d'Argentueil

Hative is another fig that the USDA imported. I don't exactly know where it comes from. Obviously, it has a French name, so you could conclude that it's of French origin, but frequently, the true origin of fig varieties can be quite unclear. Hative translates to “early.”

I liken it to Smith, but with a cherry flavor profile. It's not quite as cakey, but overall it's exquisite. The berry flavor is stronger, and the hang time is a bit longer, but the tree requires less sunlight to produce fruit, and like Smith, it’s a superior fig in rainy or humid climates.

Images of Hative d'Argenteuil:

Paradiso

The name Paradiso originates from a tale about an old man in Italy who sat under his fig tree each morning, eating figs. People passing would inquire about his state. His reply was, "This is my Paradise," which of course translates to Paradiso in Italian.

Paradiso has a rich history in Italian culture. This fig variety was made famous in the early 1800s when it was featured in Gallesio's Pomona Italiana. Today, you can find several Paradiso figs that were named by fig growers who have their own version of the Paradiso fig that is different from the others.

I guess you could say that it's their version of Paradise, and somehow almost all of them actually are. Most strains are oddly similar to each other, and the majority are frequently mistaken for an Adriatic type fig, due to their similar coloration. One in particular called Paradiso (Gene), actually is.

With thousands of cultivars in existence, I’ve narrowed it down to the 130 must-know fig varieties. Use this curated directory to skip the mediocre and find the elite fig tree for your climate

As a whole, their eating experience is like the Coll de Damas, with a slightly different thickness and an almost equally amazing pulp.

Better Tasting & Unique Strains

Paradiso from Pierre Baud remains at the top of my list in terms of its eating experience. Some of the figs that I’ve harvested from that tree have been absurdly good.

Another Paradiso that I'm growing is from an Italian commercial grower named Siro. He has what I and others believe to be the original Paradiso depicted in Gallesio's drawings.

• Premium Flavor Profile: It rivals the elite Coll de Dama in quality, offering a dense pulp and a berry flavor that is notably more intense than the standard Baud strain.

• Unique Earliness: As the only known early-ripening Paradiso, it provides a crucial advantage for growers in shorter seasons or humid areas, allowing the fruit to mature before the rainy months arrive.

• Improved Resilience: While still susceptible to splitting in high humidity, it is significantly more manageable than the Baud strain and is characterized by its bifera habit (two crops) and a distinct purple-staining pith.

White Adriatic / Verdino

Like many of the varieties mentioned in this article, White Adriatic is a popular commercial variety. Along with Black Mission, it was one of the first to be grown in California for this purpose.

It's almost like commercial growers around the world know something about figs!

As I said earlier, commercial figs and figs with significance usually have many names. Clearly, this is an issue for new fig hobbyists, who frequently confuse the White Adriatic with other fig varieties. Just because another fig has green skin and red flesh doesn't mean that it's an Adriatic fig.

It has to match the original White Adriatic that was grown commercially. Some of you may know the names Green Ischia, Verte, JH Adriatic, Battaglia Green, White Madeira #1 & Strawberry Verte.

Not only that, but it has a distinct strawberry flavor profile. The eating experience is if you took Black Madeira and combined it with Paradiso. It is superb.

Some names may be identical, while others have proven to have their own observable differences. There are at least 25 different names for this variety. Growing at least one of them is a must, but I could argue that growing at least 3-4 of them alongside each other has advantages.

For example:

1. White Madeira #1 is the clear winner when it comes to the eating experience. It's far different than the rest.

2. 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.

Need help choosing a fig variety? I've created a helpful PDF to help you "fig-ure" it out. Check it out below!

3. 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.

4. 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.

Images of the White Adriatic fig:

You're now a Fig Variety Expert

While taste is subjective and everyone has preferences, I believe that these fig varieties cannot be overlooked. Especially when pollination is not considered. These standard fig varieties are a great starting point, and without them, I fear that you'll be missing a critical piece of knowledge when it comes to how amazing figs can taste.

And don't forget to consider the wide variety of fig flavor profiles. Check those out below!