Turkey figs are a medium to large varietal, and have an oblate, pyriform, to oblique shape, depending on the crop and season. The fruits may exhibit a thick, slightly curved neck or have no neck, and the base of the fruit is curved, tapering toward the stem end. Turkey figs ripen from green to shades of dark purple, purple-brown, red-purple, to red-brown when ripe. The skin is ribbed, smooth, taut, and delicate, sometimes covered in tiny white spots.
It is worth noting that there are different types of Turkey figs, and some will have open eyes that have cracked during growth, while other eyes will remain semi-closed. Underneath the surface, a white layer of spongy, springy, soft tissue encases tiny seeds embedded into orange-pink flesh. The edible seeds provide a crunchy, chewy consistency contrasted with the sticky, jammy, and tender flesh. The flesh also features a small hollow cavity. Turkey figs must be harvested ripe, as they do not ripen off the tree. Ripe figs are edible raw or cooked and have a mild, sweet, subtly nutty, and honeyed taste with soft, dried fruit and melon-like nuances.
