Figs are edible fruits, making with them edible products, which are also used for medicinal purposes. The wood from the fig tree is used for making tools, furniture, and also for construction.
When the leaves are torn, a white latex is released, which can irritate the skin but has been used to remove warts.
Among the wide variety of fig trees, the most renowned of all is the breba, albacora or flower-fig; it is big, fleshy, soft, watery and cooling, and has the advantage and priviledge of being an early fig, a seasonal fruit, daughter of the fresh morning light of June.
There are many kinds of breba trees, more or less abundant, better or worse in quality, but the most prestigious one is the black fig. In general, the most prestigious fig among farmers is the Neapolitan, or commonly pronounced “poletana”, an splendid dark red looking fig. But whoever keeps a black “Burjassor” fig tree in a corner of their back yard has a relic, and prefers it to the “poletana” type for its quality.
Other people might prefer white figs, such as “white vera”, “Pamis”, or “drop of honey” (gina), which is divine, and ripens even earlier than some very good “bacoras”. These fruits always receive evocative and endearing names, such as: “the little tender one”, “the nag blood”, “the partridge eye”, the “white burjassot”, the “safarina” or “garsalina” in valencian language, the latter of these being one of the earliest to grow.
Also there are other fig types called: the “little leg”, “the one of the small bite”, the “Sejola”, the “hairy one” and “the Ruscina”, all of these being black or red figs, such as the “Verduna, verdal, Verdaleta”, and the “Vernesca or verdal” from Orihuela, one of the most admired, and the latest to be ready to eat, alongside with the stripped figs or the courgette type.