As far as the dried fruit is concerned, it seems that the smyrna type varieties taste better (probably sweeter?) and have a corner on that market, but for fresh eating, do smyrna figs always taste better than common figs (with no caprification)?

Also, is there any data on the sugar content of smyrna vs common figs, or for any of the varieties?  I know the sugar content varies greatly even from day to day close to harvest, but I would be curious which varieties consistently have the highest sugar content..

-Eric