The Sugar Fig Flavor Profile: Its Varieties & Meaning
Updated: Jan 31
To help new growers choose fig varieties, experienced growers have grouped similar-tasting figs into flavor profiles (Sugar, Honey, and Berry). However, these are guidelines, not strict rules, as growing conditions, harvesting at the proper time, and pollination can influence their taste.
Figs have a complex flavor–a mix of dried fruits, melons, berries, and sugar. There are over 1000 varieties of figs, each with its own unique flavor. If you haven’t already, read about the different fig flavor profiles and what figs taste like in the article linked below.
This article is about the “Sugar” fig flavor profile.
Sugar Figs
Sugar figs represent the most straightforward and fundamental expression of what figs taste like. At their core, figs are sweet, floral, and fragrant, with hints of dried fruit flavor.
My favorite quality of Sugar figs is that they typically have a more intense dried fruit or “figgy” flavor than other flavor profiles. My theory is that intense flavors found in other profiles can overwhelm the palate, and this is partly why wine is aged for extended periods—to tone down bold, bright, and intense flavors.
Keep in mind that all varieties attain a stronger dried fruit flavor as they dry on the tree. Unfortunately, most growers don’t let their figs ripen long enough, and as a result, the dried fruit flavors—one of the most distinctive and nostalgic aspects of Sugar figs—are often missed and underappreciated.
Here are some of the varieties that you can classify as a Sugar fig:
Celeste
Celeste is one of the most humid climate-tolerant figs available. Its teardrop shape sheds water effectively, rarely splits, and its skin acts as a waterproof jacket. With a high brix content, Celeste resists fermentation and spoilage—ideal traits for growing in humid conditions.
In terms of flavor, the original Celeste is your classic sugar fig. It was even once called the "Sugar" fig. A sugar fig is the most simplified and basic version of what a fig is. It's sweet with melon tones and some dried fruit flavor. Essentially, it tastes like a fig in its most basic sense. There's no berry flavor whatsoever.
However, when Celeste is allowed to fully ripen on the tree, it develops greater complexity with a hint of Concord grape flavor. For this reason, I believe it more accurately fits within the "Sugar Berry" flavor profile.
Brown Turkey
The California Brown Turkey fig might have originated in Turkey as its name suggests. One could argue that it resembles a turkey in shape, which some fig collectors believe might be the true origin of its name. Over time, this variety spread worldwide, reaching Asia, Europe, and the U.S. A slightly larger strain of Brown Turkey is especially common in Japan under the name Masui Dauphine and remains a staple for commercial growers globally.
In the U.S., it is one of the most prevalent figs among home gardeners in the southern states, alongside Celeste and oddly, Brown Turkey is often confused with it. Put the two figs side by side, you’ll never confuse them again. Other names you may hear for Brown Turkey in the U.S. are Texas Blue Giant & Black Jack.
The California Brown Turkey fig is commercially viable due to its large size, firm skin suitable for transport, and appealing appearance to consumers, thriving in hot, dry climates or greenhouses in humid regions. However, it performs poorly in humid climates due to splitting, spoilage, and pest infestation through its open eye, often necessitating early harvesting for canning in such areas. While suitable for commercial fresh markets in ideal climates, it's not recommended for drying (where varieties like Black Mission are superior) or for growers seeking the best flavor, as its taste is considered average compared to other options.
Olympian
The history of the Olympian fig traces back to Olympia, Washington, where it was discovered. The plant material was eventually sent to the USDA, which houses a vast repository of fig varieties at UC Davis. Genetic testing revealed that the Olympian is a unique variety compared to others in the USDA collection. Its name, appropriately, reflects its origins in Olympia, Washington.
However, while the Olympian fig is technically unique in the USDA's collection, it is not a unique variety in the broader world of figs. Seasoned fig collectors will recognize it as a synonym of the English Brown Turkey fig, one of the most widespread and well-known varieties globally. This variety likely originated in Italy and later gained prominence in England as Lee's Perpetual around 1843.
Olympian is a go-to fig variety for its reliable breba crop, extending the harvest season, and its exceptional cold hardiness, making it suitable for colder climates. However, it has significant weaknesses, including a late main crop that may not ripen in short-season areas, poor performance in humid climates where fruits tend to split and develop diminished flavor, and an overall average flavor profile even under ideal growing conditions.
While both are very different fig varieties, many growers have mistakenly categorized them as Sugar figs.
Brunswick
This brown, pear-shaped fig is easily recognized by its distinctive long-fingered leaves. Unfortunately, it’s one of the poorest-performing figs commonly grown. The skin absorbs moisture like a sponge in rainy conditions, leading to a diluted and lackluster flavor. While it may fare slightly better in very dry climates, I wouldn't recommend this variety to anyone. Its shortcomings are just another reason Sugar figs often go underappreciated in comparison.
Osborne Prolific
I really enjoy this fig—it’s an absolute winner in my garden. With its rich figgy and caramel flavors, thick, jammy texture, and classification as a standout sugar fig, it earns a solid 4.5 out of 5 from me. The only reason it doesn’t score higher is the absence of berry notes.
This variety also performs exceptionally well due to its ability to dry easily, its short hang time, early ripening, and impressive hardiness. I’m excited to harvest more fruits and further evaluate its potential.
I’m quite confident that Godfather matches the famous Osborne Prolific fig. Much like the subtle differences between the 100+ named Hardy Chicago figs, Neveralla, Archipel, Osborne Prolific, and Godfather may show epigenetic variations, adding slight nuances to the intrigue of identifying and growing fig varieties.
Little Ruby
Little Ruby is a unique fig variety, largely underappreciated and often overlooked. Initially, it struggled to impress me due to its fruit quality and vigor, but its true value lies in its dwarf characteristics and hardiness. After four years in the ground with minimal pruning, it remains a compact tree, reaching only about 4 feet tall, making it an excellent candidate for rootstock in zone 8.
Little Ruby is a seedling of Hardy Chicago and has certainly inherited a lot of similarities regarding taste, appearance, and hardiness, though it exhibits notable differences, such as its dwarf growth habit, open eye, and distinct flavor. While challenging to establish, especially from tissue-cultured plants, it matures into a productive tree with abundant breba and a super early main crop that ripens just 65 days after fruit set.
Despite its strengths, Little Ruby has notable weaknesses, particularly its open eye and sponge-like skin, which make it highly susceptible to spoilage from rain and humidity. However, its short ripening window—allowing figs to be harvested quickly after rain—compensates for these drawbacks.
When ripened and shriveled on the tree, the fruit delivers an intense dried fruit flavor that is rare and highly enjoyable, earning it a solid rating for flavor. Though challenging to grow in humid climates, Little Ruby’s ability to produce high-quality figs during difficult conditions has made it a standout in my orchard and a favorite for growers willing to accommodate its quirks.
Aszalodo Zold
The Azsalodo Zold fig is a unique variety that is particularly well-suited for drying. The figs easily dry on the tree, which makes them ideal for this purpose. The figs are not the tastiest when eaten fresh, but they have a unique flavor profile that includes hints of banana, sesame seed, and nuttiness when dried.
I've been extremely impressed with its performance as it ripens very early, and dries quickly, with great split and rain resistance.
Overall, the Azsalodo Zold fig is a good option for those looking for a fig that dries well and has a unique flavor profile. However, it is not the best choice for those who are only interested in the tastiest figs.
Burgan Unk
Burgan Unk is a fig found by the collector and Californian commercial grower Brian Melton. A few years ago he sent me figs in the mail to see what I thought of his newly found seedling. I was blown away. They are like a better and caramel-flavored Black Madeira.
The eating experience is comparable to a top-tier sugar fig when unpollinated. I believe it has a better eating experience than Columbaro Nero, a variety I think of in similar terms. However, I recommend pollinating it to enjoy a huge boost in flavor. That's what I will be doing in the future to relive the awesome experience Brian shared with me. The main crop ripens midseason and is one of the best-performing seedlings I've tested from California.
It's very productive, tasty, and a great grower. I would recommend growing this fig variety in a dry climate, but I would still recommend it for humid areas if you're hand-pollinating for that amazing eating experience.
Other Sugar fig varieties:
Naples Dark - Pictured
Vern's Brown Turkey (yes there's another)
Carmelitana
