Storage: Fully ripe figs (ones that are tender to the touch) can be stored in the refrigerator for up to two days. If they are not fully ripe, keep them at room temperature until they are ready to be eaten, then transfer them to the refrigerator. Let figs come to room temperature before eating.
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.
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