There are literally hundreds of types of figs. There are, however, only about four commonly found on the market today.
Calimyrna fig: this fig has a golden tender skin with a creamy nutty flavored center. Calimyrnas are best eaten whole and fresh.
Mission fig: This fig has a deep purple skin and light purple flesh. When dried, mission figs turn a dark black. These figs are good for cooking.
Kadota fig: This is an American-style fig with a thick amber skin. The flesh is creamy and almost seedless and should be peeled before eaten. Kadotas are often canned or dried.
Brown turkey fig: This fig has a copper-colored skin with a purplish tint. The white flesh becomes almost pink in the center. These figs should only be eaten fresh.
