The Adriatic AKA Verdino Fig | Comprehensive Variety Review
There are 1000s of fig varieties in existence, but fig varieties like Green Michurinska are worth learning about. Check out the other comprehensive variety reviews I’ve created on other fig varieties on the variety directory page found here:
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History & Origin
The Adriatic fig, known in Italy as Verdino, is a must-grow variety for every fig grower. Every home should have one. In fact, during my 2023 visit to Tuscany, my friend and commercial fig grower Siro Petracchi, mentioned that at one time, every home in Tuscany did.
Some other common names you may hear for it are: Green Ischia, Verte, & Strawberry. The Adriatic fig is a great entry-level fig variety for new fig hobbyists. If you want more than one variety, this is a great fig to start with because it will perform well everywhere and will surely give you that wow factor eating experience that your average run-of-the-mill fig variety may not provide.
Recently someone messaged me and said, “You once talked about the sister Madeline fig tree (another name for Adriatic), so I found somebody that sold cuttings, and I paid thirty-five dollars for 3 cuttings. I'd never done that before, so I was a little nervous. One of my cuttings did not turn out but 2 did fine. They recommended not to let it fruit the first year, but I couldn't resist. I just needed to taste one. They are so delicious. I could not believe it was like eating strawberry jam so delicious. Thank you.“
So what exactly is the Adriatic fig? How do we identify and classify it?
First, there’s something you need to understand.
During a fig’s ripening process, almost all varieties start with green skin eventually changing skin color to purple, grey, yellow, brown, and everything in between. However, Similar to tomato varieties like Green Zebra or Aunt Ruby’s German Green, some fig varieties are green when ripe. The Adriatic fig is one of them and probably the most well-known partly because it’s so striking.
An authentic Adriatic fig is recognizable by its green skin encasing a highly contrasting deep-red pulp, with an unmistakable strawberry or raspberry flavor. However, it’s important not to rely solely on color to identify the Adriatic fig. For instance, the Ponte Tresa fig variety has a similar green exterior and red interior, yet it tastes very different. It is a completely different variety.
Dalmatie is another variety usually confused with the Adriatic figs. Dalmatie is much bigger, has a different shape, and has a different flavor, texture, and leaf pattern. Yet, because of its green skin and red pulp, it's carelessly placed in the same category. Below are photos of Dalmatie. Compare to the photos above:
Unfortunately, there is more to the confusion surrounding this variety.
Because the Adriatic fig is widespread throughout the world, it has undergone numerous name changes. This multitude of names for essentially the same fig is why serious hobbyist fig growers in the US classify them all under the 'Adriatic' banner. There's a staggering count of different fig varieties synonymous with White Adriatic.
Here's a list of synonyms you may find today:
But don’t worry, they’re easy to identify when you know what to look for. They have a distinct leaf pattern, eating experience, and fruit shape during their unripe stage.
The fig below has plumped up a bit in its final ripening stage.
Commercial Potential
Originally cultivated in the US as White Adriatic, this variety made its mark as one of the first fig varieties cultivated commercially in California, alongside Black Mission.
The flavor is excellent even when the fig is picked underripe, a crucial advantage for both commercial and home growers who may need to harvest early due to weather conditions or logistical constraints. It's a key reason for its commercial dominance, as many figs are often harvested well before reaching full ripeness to prevent spoilage during transport.
The fruits also have a toughness that holds their shape during transport, as well as a leathery skin that doesn’t break or peel off easily making it one of the best choices for handling.
Wide Adaptability
Additionally, the Adriatic fig has higher than average hardiness, making it a reliable choice for growers in colder zones (6-8). This hardiness is complemented by the fig’s potential for an extended harvest season through its breba crop—an early crop that develops on the previous season’s wood—providing an early yield before the main crop arrives later in the season.
The breba crop not only extends the harvest window but the Adriatic fig also produces a breba crop later than most other varieties right before the main crop arrives.
Varietal Characteristics
Origin: Italy or countries surrounding the Adriatic Sea (most likely)
Categorization: Unknown
Taste grouping: Complex berry
Texture: Jammy
Size: Medium
Ripening period: Late
Vigor: Average
Rain resistance: High
Shape: Urceolado / Pyriforme
Hang time: Slightly below average
Split resistance: Low
Climate preference: Well adapted to all climates
Hardiness: Above average
Taste rating: 4.9/5
Light requirements: Average
Productivity: High
Does it need pollination? No
Fruit color: Green with a red pulp
Soil pH level: 6.0-7.5
Other Traits
Can be harvested 60% ripe and still have an exceptional eating experience
Lasts long post-harvest
Slightly shorter than average hang time
Superior drying capabilities--doesn't spoil
Top-tier eating experience and berry flavor
Ripens earlier than most late-ripening varieties (September 1st in Philadelphia)
Strong rain resistance from its skin--can split during periods of high rainfall
Tastes great well into the fall when other varieties struggle
Related: Fig Varieties with a Short Hang Time | The Most Important Characteristic in Humid & Mild Climates
Similar Varieties
Green Michurinska
Green Michurinska is not your typical Verdino or Adriatic fig. The leaf pattern, unripe figs, and other visual characteristics do not match a true Adriatic fig. Maybe it's a mutation of the Adriatic fig. However, it has a strikingly similar eating experience.
Green Michurinska, a Bulgarian fig variety introduced by a collector named PenandPike. This variety promised to offer the exceptional eating experience of the Adriatic figs but at an earlier ripening date.
Green Michurinska has proven to be exactly that. In 2024, it ripened earlier than Hardy Chicago and even produced two distinct crops of main following the River's pruning technique I mention in detail, here.
As a bonus, Green Michurinska produces a heavier and earlier breba crop than the Adriatic fig. Generally, it’s better in almost all aspects. I give a slight edge to the Adriatic fig’s eating experience and it’s a great choice alongside Green Michurinska to extend your harvest.
Verdino del Nord (VR) - Synonyms: Figoin, Figalino, Zigalino, Verdal, & Verdal (Ibiza)
Again, I would not classify this fig variety as your typical Verdino or Adriatic fig, however, Verdino del Nord has a strikingly similar eating experience and history.
In Italian, Verdino means green, and del Nord means from the north, so think of Verdino del Nord as Verdino's smaller, more rain-resistant, and equally tasty cousin that’s beloved starting at 100-150 miles north of Florence.
Not only are the names confusing, but they're often mistaken for the same variety due to their similar appearance. I assure you, that each has distinct characteristics. Verdino (Toscano) or Verdino del Nord (Tatiana) features a longer neck and shorter stem, while Verdino Del Nord from northern Italy is round with a short neck and a noticeably longer stem. Another distinguishing feature is Verdino Del Nord’s red eye, to Verdino Toscano's non-red eye.
Choosing an Adriatic Variety
You can't go wrong with any of them. Growing at least one of them is a must, but I could argue growing at least 4 of them alongside each other has advantages.
Here is a summary:
White Madeira #1 is the clear winner when it comes to the eating experience. It's far different than the rest.
Related: The Best Tasting Fig Varieties
If point #1 is true, why not grow any of the others like Sister Madeleine’s Green Greek, Verte, Strawberry, Green Ischia, JH Adriatic, or any of the others in the synonym list above? Perhaps a strain called Proscuitto might be the best in this category. More testing is needed, but Prosciutto so far has been the best breba producer in terms of quantity and eating experience.
Having said that, Green Michurinska also produces a heavy breba crop, is the earliest, most productive, and ripens at a higher quality more consistently than the Adriatic fig due to a slightly shorter hang time.
Verdino del Nord (VR) has a similar eating experience but is the most rain resistant, it’s earlier and ripens breba. It’s my personal favorite.
