The dominant breba shape is (when unripe) as in the top two pictures. The third picture is the unripe breba that then ripened (all the ripe pictures are that specific fig, the one in the third pic of unripe). This tree is 2 years old, but was made from a clump of sucker trunks that were "shovel propagated" from the mother tree in midsummer of 2010... it was about 18" high then, with roots, and growing as part of a multi-trunk bushy tree that I cut this part off from with a shovel and root ball from a 40-year old tree that gets buried and unburied every year). The mother tree is a couple hundred miles away, so I can't easily get pictures of it right now (maybe in September). There are no main crop fruit this year on this younger tree... I'm going from memory of the mother tree's main crop when I described the differences in the main crop figs. The leaf texture is what I'd call "smooth but not shiny". That is, it isn't smooth like some of the glossy-leaved trees, rather it has a non-gloss texture. But it's not rough to the touch like, say, Hardy Chicago. Does this info help, Ruben? I'll post pics of the more dominant breba shape as this one ripens (looks to be about 5-7 days away).
Vasile, thanks for comments. You're right that the roots might not be in great shape, mostly because the soil this one is in hasn't been optimal (too much clay... didn't want to repot it once it made breba this year, but surely will repot in the late fall or early spring). It's in a 10 gallon (approx) ceramic pot, with a mix of native (clay-like) soil plus MG potting soil (yuk). Because it was hard dirt, I cut some holes in the core using a sharpened copper pipe and filled them with perlite and promix (as suggested by al/tapla in some old thread I found). (I did that to help drainage and to get water into the center of the root ball, rather than having it always follow the edge of the pot). BUT, I'm in central NY state, zone 5... (don't be misled by "Tucson" in my name... that's just my middle name). So I don't have a hot climatic condition, and my summer is shorter and cooler than your NJ summer... these figs are ripening though. I've seen main crop fruit ripen on my dad's tree (also in zone 5, NY state near Buffalo). Not hot climate here!
Vasile (or any), can you explain the ways that English Brown Turkey is different from other Brown Turkey? I found lots of pics of other BT, but not English. The other BT pics that I found (including all the BT's plus Texas Everbearing and Osborne Prolific) don't look anything like this fig, at least the breba.
I appreciate all of the help and comments. Those so far and any more that may come.
Mike central NY state, zone 5
p.s. for pics of EBT, I looked at this thread http://figs4funforum.websitetoolbox.com/post?id=4870758&highlight=english+brown+turkey and this thread
http://figs4funforum.websitetoolbox.com/post/Local-Unknown-ID-Help-5423576?highlight=english+brown+turkey+pics. Whenever I next get some main crop figs (none this year), I'll compare them with Nelson's and Ruben's great photos in those. So far the breba don't seem the same to me though. These breba always have a long neck, and have always been smaller than the mains (on the mother tree). Some of the leaves look close, but most of Nelson's pics show a much sharper "thumb" pointing back along the petiole toward the branch... that isn't so usual or pronounced on these.