I think RdB makes the thin list. What are some of the excellent tasting thin skinned guys?

RdB- thin
CdD- thick
Kadota- thick
VdB- medium to thick
HC- normal to thin
Celeste- normal

My real question though isn't a compendium of skin thickness measurements across all figs, but rather which of the really high taste cultivars are also thin skinned?

My RdB is by far the most thin-skinned fig I have.  Panache is probably the thickest (but not in a bad way), and for me, it is incredibly delicious.  But, I think the Panache's performance may be weather/soil sensitive.  It does very well in my area.  The RdB is so thin skinned when fully ripe, I have to be careful handling it. 

Wow RdB sounds thinner than I thought--thanks for the input!

Pastilliere.

Mission

I think it also depends on how ripe the fig is. Paradiso Gene has thick skin, but the first main crop has very soft skin that I didn't notice much.

I thought Kathleen's Black had thinner skin than VdB. I'll have to check again this yr.

I agree that it depends how ripe the fig is.  I like them real ripe like the following picture, but if I picked these same figs a week earlier I think the skin would be thicker.

I agree as well about depending on ripeness. I mean when picked at real ripe stage. I think most figs are about the same, but there are some outliers in both directions like I can also add Brunswick to the thick skin camp.

My Paradiso is thin skinned.

Mike, which Paradiso is that? Thanks for the info.

    The skin on my Ischia Green gets thinner and thinner the closer it gets to 100% ripe.  When it is dead ripe, you have to be very careful when removing it from the tree so as not to damage the skin and crush the fruit. Most of the time when it is this ripe I use hand pruners to snip it off the tree so as not to damage it.  When I am picking an IG fig off the tree to eat immideatly, this is not so important because I just pop it in my mouth and chomp, chomp.  But if I am using the fig in a recipe where presentation is important, then I have to be more careful.

Colisanti Dark has had a thin skin for me, if I can get to it before the birds do.

VdB has a thin skin when very ripe.  The skin by itself tastes like concord grapes.

Judging from the reactions to my earlier LSU Red inquiry, I'd say we have plenty with thin skins. :)