Yellow and Green Figs

With honey sweet amber flesh and a lightly tart yellow green outer skin the Blanche Fig (its original name according to Dr. Ira Condit) has long been a favorite for fresh eating or drying. A vigorous fig that produces even in areas with short growing seasons it is known to produce two good crops where summers are longer. In the Southern US it is known as the Lemon Fig and is popular in the Northwest and California for home orchards where it is known as White Marseille or Lattarula. A compact tree which can be adapted for container production. Caterpillar host: Ruddy Daggerwing. Images courtesy of Agristarts, Inc. Item# 11023

Kadota produces heavy crops of medium sized flattened green figs that ripen to a yellow green color. The fruit has white flesh and an amber pulp with small seeds and excellent to fair flavor. Good for fresh eating and drying and LSU says it is an excellent choice for preserves. The open eye is filled with honeydew which prevents souring. Kadota ripens in mid season and is considered to be the most widely grown commercial cultivar in California. Caterpillar host: Ruddy Daggerwing. Item# 9501

The Smith Fig is an heirloom Louisiana variety that was introduced by Becnel Nursery near New Orleans, Louisiana. It produces large yellow fruit with a sweet red flesh. A drop of honeydew exudes from the eye which minimizes spoiling and makes Becnel's Smith Fig a choice variety for southeastern gardens. Caterpillar host: Ruddy Daggerwing. Image courtesy of F. Carter. Item# 9910.

The large yellow figs with a thin skin have a sweet amber flesh a medium open eye. The Yellow Long Neck Fig is a found fig that was discovered at the San Diego Botanic Gardens, previously known as Quail Gardens. Great for fresh eating, pickling, and preserves. Fig trees prefer a sunny, well-drained site for the best growth and production. Item# 12688