I'm in SoCal.
I've played around a little on the "when to harvest " thing. This is pretty darn close, maybe a day early. I find that if i wait much longer, i.e. severe drooping, wide open eye, flesh splitting etc the interior begins to brown and sour (overipe). It never does get very red/pink inside which is one of the problems I'm having with identifying it. The outside is green, green, green and then BOOM, its gold. I only have about 48 hrs (maybe 72)to pick it at that point. Yeah, critters are an issue but I've been pretty successful at keeping them out of the yard.
I can't imagine it could get much sweeter. Its very sweet, almost like honey. Not what I would call a full flavor profile, though. My neighbor has a tree with some brown figs which have a very robust flavor profile. Very sweet, some sour, almost cistrus-y, more firm than mine. He planted it from seed he brought with him from Iran about forty years ago.