Calimyrna fig
Ficus carica 'Calimyrna' · Fruit
Top 10 pairings
The Calimyrna is the big, golden-skinned California Smyrna fig — the American name for the Turkish Sarılop (Lob Injir) that built the Aegean dried-fig trade. Larger than most table figs, with a thin greenish-gold skin and a dense amber-to-pink interior, it is famous for a rich, nutty, almost butterscotch sweetness that no common fig quite matches. It is the classic golden drying fig, the one most people picture when they think of a plump pale dried fig.
Picking a good onedrag
Firm, neck straightSplit, weeping, souring
DroopingPeak rawEat as it is: torn over cheese, cured ham or cream.
Neck and stemNeck bent, the fruit hanging heavy
Weight and giveHeavy for size, yields to a touch
SkinFine lines at the shoulder, skin dry
Smell at the eyeWarm, honeyed, faintly floral
Reading a just ripe one. Move the slider and the rest of this page — nutrition, pairings — updates with it. These cues are Fig's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
99%
Edible part
50 g · just the stem off
51 g
Weight each
each one
Keeping ittap a temperature
A domestic fridge holds it about 2× longer than the counter.
90-95%
Humidity
Single layer, loosely covered
Airflow