On my way home today I stopped off at a local organic farm stand, "Everett's Family Farm." I've been eyeballing an 80-year old Mission fig tree in their front yard for a while and stopped by yesterday and suggested to one of the workers that they might want to put some of the breba crop out for sale. He said he would talk to the owner about it.
So I stopped by today, hoping that they'd taken my suggestion. Lo and behold I found these beautiful figs, which obviously aren't Mission. One of the owners was there and I asked him about these and he said they are "white kadota" figs from the neighbor's tree. He said there are probably 3 fig trees on his property and perhaps he'll bring some others up. He also said that he might be able to get me some cuttings in the near future. We exchanged emails and we'll see how it goes!
The white kadota figs taste nothing like a Mission (IMHO). They are soft, extremely moist, and the seeds have a soft crunch. The exterior green skin is so soft it rubs off with your finger. There's not much flavor, just a light figgy taste. It's hard to compare since I'm so used to eating the Missions that just fall from the trees.
Which leads me to ask the question, What are the benchmark figs to use for reference when describing fig fruit? I always compare it to the Mission, but I've seen others use the Hardy Chicago or Brown Turkey, so now I'm curious....
