Check out our figs!

Today, there are no fewer than 700 varieties.

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There are two main varieties:

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• The "Blanche" (La Marseillaise): Its skin is pale green, and its flesh is red and very sweet. It is very flavorful but quite rare because it is too delicate to be transported.
• ‍The violet: The "Noire de Caromb" and the "Solliès" account for 80% of the market. There is also the "Goutte d'Or" from Nice. Beneath its purplish-red skin, its flesh is a shade of red ranging from light to dark garnet.

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We also have the prickly pear. Orange-yellow when ripe, the fruit is oblong in shape. Its flavor is subtle, mild, and slightly sweet. Its flesh is grainy and contains many small black seeds. It is refreshing and delicately tart. Depending on the variety, its color ranges from red to white, with shades of orange-yellow in between. Its skin is thick and naturally covered with spines. It is usually smoothed with a wooden stick or a flat blade before being displayed at the market stall. The Brévas variety is large in size. It is black in color, with very fine flesh and an excellent flavor. Less common than the purple or black fig, the green fig has a thin, delicate skin that ranges in color from light green to dark green or golden yellow. Its flesh is soft, ranging in color from a slightly pinkish beige to red. Highly aromatic, the green fig has a mild, sweet flavor. The Col de Dame fig owes its name to its long, elegant neck.

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The fig has a thin, firm, black skin. The neck is elongated with a very short stalk. The eye is small and dark red. The flesh is very sweet, somewhat honey-like, and juicy. It has excellent flavor and is very enjoyable.