Fruit
Panache
A tier
Panache (Tiger Fig) is the striped showpiece—yellow-green skin banded with dark green, raspberry-red flesh, and a berry-jam flavour that matches its looks. Fruit is medium-sized and eye-catching enough that chefs buy it as much for plating as for taste. The stripes soften but remain visible when ripe; underripe Panache is astringent and not worth the display. Serve halved or quartered so guests see the stripes and red interior; pair with soft goat cheese, prosciutto, or dark chocolate. Panache is rarely the volume drying fig—fresh seasonal luxury is its role. Trees need a warm, protected site; in cool summers fruit may not finish. Handle as carefully as any soft fig: stripes bruise into brown patches that spoil the visual premium you paid for.
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History
Panaché-type striped figs were known in French and Mediterranean garden collections.
California collectors grew Panache as an ornamental-quality dessert fig.
Restaurant demand lifted Tiger/Panache figs into specialty produce channels.
Food media made striped tiger figs a seasonal social-media fruit.