The Panache Fig: Origins, Characteristics, and Cultivation
Many people may not realize that there are thousands of fig varieties in existence. Over the years, I have grown and trialed hundreds of these myself, investing significant time, effort, and money to better understand them—all for the benefit of fig enthusiasts like you.
This process is ongoing; every year, I test new varieties, gather more data, and uncover new favorites that I believe are well-suited to different regions around the world. Despite the time and cost involved, this work remains a passion and a continuous endeavor.
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The Panache Fig
The Panache fig, also known as Panachée, Panache Tiger, or the "Tiger Stripe fig," originates from Spain. It is a mutation of the Spanish fig variety called Bordissot Blanca (Brogiotto Bianco in Italy), referred to as Bordissot Blanca Rimada in its variegated form.
Unripe Panache figs alternate between green and yellow stripes, giving it a vibrant and eye-catching appearance. Check it out for yourself in the photo above. It’s striking and perhaps due to its flamboyant striping, it was marketed as and given the name Panache in the U.S. According to Jacques Pepin, a panachée dessert is a mixture of two or more ingredients with different colors, flavors, or shapes.
So which name was intended? It is called Bordissot Panachée in France, which translates to “variegated.” I believe that was its original name, but over time the name Panache was fitting enough in English and has become the more popular spelling.
What Are Rimada Figs?
Rimada figs, including Panache, are a category of fig varieties that are chimeric mutations of existing fig varieties. These mutations occur when a single bud on a fig tree changes its genetic makeup, leading to distinctive traits like variegation. This variegation in Rimada figs manifests in the fruit, wood, and sometimes leaves, creating striking patterns resembling hand-painted designs.
However, as the fruit ripens, the variegation fades, with some figs harvested at optimal ripeness losing the stripes altogether. Commercially sold Panache figs are often picked at 50–60% ripeness, preserving most of their striped appearance, making them very appealing to consumers.
Stability and Propagation
For a Rimada mutation to be stable, the variegated traits must consistently reproduce across propagated clones. Panache is a relatively stable variety, but other Rimada figs, like Martinenca Rimada, often revert to their original form. The genetic mechanisms behind such reversions remain a topic of scientific curiosity, with much still to learn.
To learn more about mutations, check out this article: Fig Synonyms | What is a Synonym & A List of Types or Categories and their many names
Panache’s Varietal Traits
Origin: Spain is likely where the mutation occurred
Categorization: Unifera
Similar varieties: Bordissot Blanca, Bordissot Blanca Rimada, Bordissot Panachee, Brogiotto Bianco
Taste grouping: Complex Berry
Texture: Jammy
Size: Medium
Ripening period: Midseason to Late
Vigor: High
Rain resistance: Average
Split Resistance: Low
Shape: Urceolado
Hang time: Average
Climate preference: Hot & Dry
Hardiness: Unknown
Taste rating: 4.9/5
Light requirements: High
Productivity: High
Culinary and Commercial Value
Panache figs are not just visually appealing; they are also highly prized for their flavor and texture. Their strawberry-like flavor, comparable to Adriatic figs, pairs with a thick, jammy consistency. The tough syconium of Panache figs makes them well-suited for commercial cultivation, particularly in California, where they thrive. However, home gardeners have the advantage of harvesting them at peak ripeness, achieving maximum sweetness and flavor.
Challenges in Humid Climates
One downside of Panache figs is their susceptibility to splitting, especially in rainy or humid conditions. Splitting occurs when the fruit absorbs excess water, causing it to crack. The fig's flat shape, known as urceolado, contributes to this issue. Growing Panache in well-draining soil, sunny locations, and elevated ground can reduce splitting. I’d also recommend planting the fig in your garden rather than in pots to improve fruit shape and stem length.
Realistically, growers in humid areas should expect to harvest about 50–60% of the crop, as splitting cannot be eliminated entirely.
Comparisons with Other Varieties
While Panache figs excel in flavor and novelty, other varieties may perform better in challenging climates. For example:
White Adriatic (Verdino): Similar flavor to Panache but better split resistance and capable of producing two crops (breba and main).
Green Michurinska: An Adriatic-style fig that produces a heavy breba crop, extending the harvest season by 30–45 days.
Growers in dry climates may cultivate Panache alongside these varieties, while those in wetter regions might prioritize more split-resistant options like White Adriatic or Green Michurinska.
