It’s sad to see the season ending so I decided to extend it for a few weeks. The mother tree is on Madeira Island. He called it Black Madeira. Its 2 years old. I know it has a red inside. Puts on lots of figs like Jon’s BM, ripens about the same time, leaves look somewhat similar. The first ones that started ripening disappeared quickly. I was determined to taste/see a ripe one even though it’s not optimal growing conditions. I brought it inside under metal halide. Hung some plastic sheeting from the ceiling (I can do these things since I’m not married :) Today it was 86f inside and 70f outside. I have room for another one in there.

Real Nice KK, I should be able to comment next year, upon getting fruit.  I like the light set up, looks like they get a good amount of light and heat.

Nice work!  I did that for a Panache once and the figs were great.

Nice, Keith.  I'm married and can also do things like that.  In my shop, that is. :)

Those bulbs are mini ovens, burn at 500 – 800 degrees and maybe more. Right now that’s a 250 watt, rather small. I think I’m going to move some of my smaller real BM’s that are loaded with fruit in there, raise the light a little and put in a 400 watt. I don’t know if you’ve ever grown under lights but it’s a good idea to level out the canopy so all get approx the same light. I have barbell weights on the floor with cord pulling down the branches to kind of level them out otherwise the taller might burn and the lower will not get proper light. You have a “BM” from Portugal? I’m not sure this is really BM. It might be black and from Madeira but that doesn’t make it Black Madeira.

I’m hoping :)

KK, Can you expand on your Black Madiera. I haven't read every post on here so I may of missed something. Is there more than one Black Madiera...??? 

Keith that certainly looks like Black Madeira or Fico Preto to me! Very nice find, let me know when offsprings are available ;)

KK

This begs the question as to what is more important when we alter the environment of a late-ripening cultivar: light, heat or both. Obviously, both is better. But I have heard a lot of talk here suggesting warmth is the more important of the two factors. As an example, I can keep my greenhouse toasty and in fact am doing this right now with CdD and a UCD BM. But the fact is it only gets about 4-5 hours direct sunlight this time of year in the greenhouse. Will that negatively affect the fruit ripening? I have also read a post by Herman stating that greenhouse ripened fruit is not very good. It will be interesting to compare notes between our differing methods. Let us know your thoughts. And keep us posted. Thank you.

Rafael

I'm giving my Preto extra care on the colder nights.  Sure does look like BM.

 

 

Maybe it has something to do with direct sun light being used by the leaves to produce sugars and other chemicals needed for the fruit to fully ripen with great taste

True, Jarrett. Photosynthesis converts energy from sunlight to sugars. I think more or less heat will speed up or slow down the process, but amount of sunlight would have more to do with the flavor.

TSANG: That is a espactacular photo. I am saving this to my computer, Will make a print for my living room.....We have some great photographers here.!!!

Very cool, KK!

And I agree with Armando, there are some terrific photographers (and tree sculptors) here at F4F.

I have one as well.....to me the plant looks identical to the 3 Black Madeira I have planted next to it except it has no signs of FMV.   Will know on the fruit in a couple weeks.

Would anyone be willing to sell me a black madeira? I live in california.

I far as I know there was only 1 but a few years back someone on eBay asked me which version I had

This was very rich and delicious. If its not Black Madeira its pretty close. For now I will refer to it as Portugal Black Madeira. The fellow had several different types; one was flatter but he called them all Black Madeira

Thanks KK, with the extreme dry heat and RKN problem, I decided to be safe and put my Black Madiera away from the others and put into a light shade. I decided that saving the tree was more important than the fruit this year.......I believe the Madiera I have probably came from Jon of Ecanto or UC Davis...????

I asked Jon years ago, I could be wrong but I don’t think his was from UCDavies

2 year old Portugal Black Madeira 

That is a rich and juicy looking fig Keith, we're you able to get the other types of Black Maderia he had? It would be interesting to hear about those too.

Mike in Hanover, VA

Hi KK,
That is a productive tree !
Congrats on a good acquisition !

Here the UC Davis Black Madeira doesn't usually have much of a neck when ripe. They are still ripening.  

Does anyone know how BM would do in the Midwest