If you could have only one fig variety what would it be???
Simple only one for you , your condition, your preference, your taste only one type

Mario, that's really tough! It's torture!
I tasted my first Salce this year, and it made me dizzy...
but from what I've tasted of my collection, VdB would probably be the one I'd keep, because it's been reliable and tasty.

If you had to make the hard decision, which would you keep?

They're like potato chips you just can't have one, but just for the record it would be nice to know what really is everybodys favorite,
I have some 200 different varieties but I'm new at this and my opinion should not influence anyone.
My favorite is what I refer to as #1 in my records I think it is Longue d'Aut (UNK)

Hi Mario, for White I'd pick Adriatic JH, for Dark Preto, and for somewhere in between I'd pick Smith. I know: its 3, but the question is too difficult!!

Honey type.  Huge honey drop.  Mary Lane Seedless.  Wowzers!

Mario, you are new at this but yet have managed to acquire 200 different varieties?  Hmm...

Anyway, I might go with something that produces fruit over a long period of time, is cold hardy, relatively early, very productive etc.  I might go with something like an Improved Celeste or one of the best Mt. Etnas (MvsB, Hardy Chicago, Sal'sEL, etc).

Hello Mario, I would choose Ronde de Bordeaux. It is not my FAVORITE fig, but, here, it produces an early breba crop, a big, non-stop main crop, and grows like a weed. So far, I have not tired of eating them either. Next year, I plan on making a big batch of RdB Jam. Yum.

Ronde de Bordeaux 

Hard question to answer.  There are a lot of factors.  If there was a fire or hurricane, etc. (God forbid!) and was running out the door I would save my Great Grandfather's tree.  If it had to be taste, this year Corynth was the best for me.  Productivity?  English Brown Turkey, hands down!

Ronde De Bordeaux

This year I have been savouring many new figs.  Honestly it seems the last one I ate was the best tasting until I the next fig ripens.
Haven't been disappointed yet as long as the fig grew well and picked at the right ripeness level.

If I was giving a fig tree away to get someone started I would suggest a Mt. Etna type easy to grow and sure to produce tasty figs. 

Mario:

Really!  Do I have to choose?  Oh well.....

....With my somewhat limited repetoire of varietal experiences, and given the difficulty of trying to grow fig trees under less-than-optimum growing conditions, i.e. short growing season; lousy, freezing winters; growing in large containers, etc.... I would have to choose "BRYANT DARK" an unknown fig, that grows in The Bronx, NYC.  A couple of years ago, a former, F4F forum-member named Pete S. (ascpete) found this variety growing in a local Bronx, backyard.  The original tree has been there for decades.  He has distributed many cuttings and a few forum members have grown this variety, in various climates.  I too have grown this variety, but lost my containerized trees due to the freezing winter of 2014-'15...and, I am not happy about it, at all.

"BRYANT DARK" is a Mt Etna type of fig, and has survived NYC winters, but the original, grounded, mother tree, has died back to the roots over the last few, brutally, cold winters.  However, the original tree usually sends up new wood (suckers) from around the base of the roots.

The tree is disease free, "hardy", very productive.   And, oh yeah, the figs are to die for!  Black Mission size figs with the taste of very ripe apricots, peaches, and raspberries, with a slightly acidic finish that sizzles on the tongue.  Just the right blast of sweetness makes you want to eat, and then, eat some more.  The figs are never cloying.

It's a "work horse" fig variety, and if I sadly had to pick just one fig to cling to, this variety would be it.  Even fat Clemenza, (right after poor Pauly sprung a leak), would have said: ..."Leave the gun, leave the cannolis, take the "BD" fig tree"....  

After doing this fig-growing for the last 10 years, I decided that I'm done with trying to grow pricey, temperamental, gourmet-type fig varieties, and sick of waiting years for most of these diseasy, hoity-toity, highfalutin, figs to start sprouting, growing, and maybe eventually, ripening some figs that may, or may not, taste great.  But, if my climate was better for growing these long-season, figs...well, it's not, so, I'm not.

For whatever it's worth, since the question was raised, that's my two cents worth.  So, "BRYANT DARK" = my choice.


Frank

So far it would have to be Hardy Chicago for me based on flavor and I know it will survive here in winters.  Would like to try that Bryant Dark though.  

Another vote for RdB for all-around good fig.  Then Longue d' Aout, as it's been a reliable producer too.  Finally, Preto for flavor, but needs longer summers.

RdB ,the favorite one so far.