Honey Figs
Estimated Inventory, lb : 0
This item was last sold on : 09/26/25
Description/Taste
Honey figs vary in size and shape, depending on the specific variety and growing conditions. Figs typically appear in spherical, pyriform, turbinate, ovoid, or urn-like shapes. They are a type of inverted flower known as a syconium, meaning a fleshy, hollow receptacle that contains many tiny flowers. There can be anywhere from 100 to 400 flowers inside a fig’s cavity, and each flower produces an achene, a small, one-seeded fruit. Honey figs are generally light-skinned varieties found in variegated shades of green and yellow. The skin ranges from thin to thick and can be smooth, taut, tough, or delicate, changing with the variety. Some figs may also have striping or tiny dots scattered across the surface known as lenticels. All varieties of figs have ostioles, or small eyes at the fruit’s apex that can appear open or closed. Underneath the surface, a thin layer of white to yellow spongy tissue encases the fruit’s pulp. This central portion appears in many shades of pale red, pink, yellow-green, and ivory-brown and varies in consistency from thin, thick, sticky, runny, to succulent, dense, and crisp. Some Honey figs will have a large amount of nectar in the pulp, while others will remain relatively low. Varieties with high nectar amounts may secrete a drop of this liquid through their ostiole. Figs ripen from the bottom up. It is recommended to check the neck to determine maturity. Honey figs have a light, refreshing, and sweet flavor with fruity and floral nuances. Some varieties will have notes of berries, melons, or dried fruits, while others will have differing sugar flavors from brown sugar, agave, bubblegum, or cotton candy sweetness.
Seasons/Availability
Honey figs are available in the summer through fall. Each variety has its own peak season within this range, but most cultivars have a main crop between August and October.
Current Facts
Honey figs, botanically classified as Ficus carica, are a category of multiple fig varieties belonging to the Moraceae family. The fruits grow on deciduous trees in subtropical to Mediterranean-like climates worldwide and are favored for their sweet flavor, soft texture, and versatility in culinary preparations. Honey figs are one of three primary groupings growers use to classify figs. These groupings: honey, sugar, and berry, were created based on flavor profiles and are more fluid than strict categories. It is also worth noting that each grower may have their own opinions on what fig varieties are listed under each type. Honey figs are primarily light-skinned and light-fleshed cultivars known for having a refreshing, sweet taste. While a few purple-hued figs are sometimes categorized as honey, the most well-known varieties have a yellow-green appearance. Fig varieties within the honey category often contain a liquid-like nectar in their pulp, which is said to resemble honey, giving them their name. Popular Honey fig varieties include Lattarula or Italian Honey, Kadota or Peter’s Honey, White Marseilles, LSU Gold, Mary Lane, LSU Champagne, Golden Rainbow, and La Madeleine. The pale yellow-green nature of Honey figs is favored by home gardeners as birds and insects commonly miss the fruits, as they blend in with the tree’s foliage. Honey figs are sought by chefs and home cooks for fresh eating and are used in a wide array of savory and sweet culinary preparations.
Nutritional Value
Honey figs have not been studied for their nutritional properties. Each variety will have its own vitamin and mineral content. Figs, in general, are a source of fiber to promote digestion and minerals like phosphorus, manganese, magnesium, copper, calcium, iron, and potassium. These minerals help the body support bone and teeth health, build red blood cells, control daily nerve functions, produce proteins for oxygen transport through the bloodstream, and balance fluid levels. Figs also contain vitamins B, C, and K to contribute to energy production, strengthen the immune system, and aid in faster wound healing.
Applications
Honey figs have a sweet, fruity, and sometimes floral flavor suited for fresh and cooked preparations. Each variety will have its own flavor and texture, lending itself to specific preparations. Most Honey figs are eaten out of hand as a snack or served on cheese plates. The fruits are also wrapped in prosciutto, smoked ham, or speck as an appetizer, chopped into tapenade with mint, or dipped whole in dark chocolate. Honey figs are used in preparations worldwide, especially in the Mediterranean and the United States, and can be used in recipes calling for common figs. The sweet fruits are favored for salads and are a popular seasonal flavoring for gelato in Italy. In addition to raw dishes, Honey figs are simmered into jams and compotes or preserved whole. They are also stuffed with nuts, drizzled with honey, and roasted until caramelized. Honey figs complement sweet and savory dishes and are added to pasta, sliced as a topping over pizza, or braised with meat like poultry. They are also caramelized and served over ice cream as a simple dessert or baked into cakes, muffins, clafoutis, and tarts. Beyond cooked dishes, Honey figs are also dried for extended use or canned. Whole, unwashed Honey figs should be ripened at room temperature and immediately consumed once mature for the best quality and flavor. Figs generally have a short shelf life and will only keep for a few days when stored in the refrigerator.
Ethnic/Cultural Info
Honey figs are grown worldwide, and there are many varieties collectively grouped under this name. One of the most famous Honey fig cultivars known around the world is the Kadota fig, also called Dottato in Italy, Moscatel Branco in Portugal, and Peter’s Honey figs. Kadota is a name used in English-speaking countries, especially the United States. The variety is closely associated with fig production in California, as it is considered one of the first five major commercial varieties grown in the state. It was reported that in 1946, over fifteen percent of figs growing in California were Kadotas, and the fruits were primarily canned and dried. In Italy, Kadotas are called Dottato and are rumored to have a history dating back to ancient Roman times. The variety is popularly dried in the sun and stuffed with fennel seeds, a practice said to enhance flavor.
Geography/History
Honey figs have a broad history, as each variety within this general category bears different origin stories. Figs, as an entire species, are native to regions of Asia Minor and the Mediterranean and have been growing wild since ancient times. The fruits have been used throughout history for culinary, medicinal, and religious purposes, and cultivation expanded over time throughout Europe and Asia. Figs were introduced to the Americas in the late 16th century by Spanish explorers and missionaries, and new varieties were bred and planted throughout the New World. Additional European and Asian varieties were carried with immigrants and sown in home gardens, contributing to the fig tree’s expansion. Today, Honey figs are grown worldwide and are cultivated by growers and home gardeners. When in season, Honey fig varieties are sold through farmers’ markets, directly through growers, and select wholesalers.
