Variety traits

Fig Taste and Aroma

Ficus carica L.

Complex quality indicators of fig fruits evaluated by experts on a point scale, taking into account sugar content, pulp density, and the absence of milky sap aftertaste.

In the reference 42 varieties crop Common fig, where this is mentioned in the description.

When evaluating the taste of figs, sugar content and the overall structure of the fruit are taken into account: varieties with a harmonious taste without bitter milky sap, the presence of more than 900 small seeds per fruit, and the absence of voids in the syconium are considered high quality. The aroma is evaluated qualitatively and described as a characteristic plum-peach-honey tone.

In agronomic practice, taste and aroma determine the specialization of the variety: for fresh consumption, skin texture is critically important, while for drying, fruits with high sugar content that are capable of acquiring specific caramel-honey notes without signs of fermentation upon moisture loss are preferred.

General information about the subject — on the page Taste and aroma.

Sources8

Varieties of Common fig mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.