yes, different types of figs have different flavors (more)
Calimyrna Figs - Noted for its delicious nut-like flavor and tender, golden skin, the Calimyrna fig is the popular favorite for eating out of hand. As the name implies, the Calimyrna is the California version of the Smyrna fig imported by a San Joaquin Valley grower.
Mission Figs - Numerous plantings by the Spanish missionaries as they traveled northward from Mexico along the California coast that gave it a name, the Mission fig is famous for its distinctive flavor. The fresh fruit exhibits a deep purple color which darkens to a rich black when dried, making this fig an esthetic, as well as an edible, delight in all recipes.
Kadota Figs - The Kadota fig, an American version of the original Italian Dattato, is thick-skinned and possesses a beautiful creamy amber color when ripe. Practically seedless, this fig is a favorite for canning and preserving as well as drying.
Adriatic Figs - Transplanted from the Mediterranean, the Adriatic fig is the most prolific of all the varieties. The high sugar content, retained as the fruit dries to a golden shade, make this fig the prime choice for fig bars and pastes.
You can buy dried Adriatic figs in Mediterranean markets or other specialty stores.
To duplicate the fig spread, I'd use Adriatic.
For Fig Newtons and jam, I prefer Black Mission. This would be a good second choice to experiment recreating the fig spread.
When I use other kinds, green skinned versions, I need to add more lemon juice to make the flavor "pop".
