Anyone able to compare the taste of Italian 258 to Black Madiera?  Unfortunately I will not get a chance to make that comparison this year. Here is what Leon had to say about it on the GW fig forum sometime back when I asked him that question: 



"Dan:
About 9 years ago, I contacted a good friend and fig collector by the name of R. Watts and asked him what his best tasting dark fig was. He told me that Black Madeira was probably the best out of all his dark figs but that he preferred Italian-258 as a close second because it sometimes produced two crops and consistently bore alot of figs for him to eat. So he was kind enough to share a rooted Italian-258 with me.
Personally, BM reminds me of the chewing gum that has a syrupy filling. Once you bite into it, there is this burst of an intense, sweet berry flavor that just lingers on.

Italian-258 has a similar intense flavor but with a persistent aftertaste that, to me, tastes more like a fig and not so much like a berry! I personally like figs that taste like figs, not other fruit, as others might prefer."

Leon

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I can't wait to taste these two figs. I lost my first BM and managed to kill my first I-258.....so I am behind in their fruiting.  I've seen many reports on Black Madeira but not so many for Italian 258. Anyone had a chance to taste Italian 258 this season???? Leon's description indicates that it is a mighty fine fig.

Dan

Semper Fi-cus

Would be interested to know how Italian 395 stacks up. The thing that leaves me leas interested in 285 is the reportedly thick skin. I like thin skinned figs, personally.

I just ordered the I-258. Hope I get it.

Thanks for the heads up Dan.

Col De Dame Blanc figs have very thick and inedible skins. I don't mind having to peel them as it is one great tasting fig. Some figs have excellent tasting skins (like VdB) so I know what you mean about eating edible thin skins. That is a good and desirable taste/texture sensation.....like seed crunch is for me. The thing that interests me about I 258 is its reported "productivity" as well as its great taste. Two crops has lots of significance and meaning in my long fig season. I do know that Dennis has both. Maybe he will give us a report this year.

I am not at all familiar with the growing and fruiting characteristics of I 395.

Fafed,

Your fig collection is getting huge!!

Dan
Semper Fi-cus

My ,I 258,and Madeira Black,are also way ahead in having figs in the stagnant stage,here in NJ.
I have no doubt they will ripe.
The problem is if they will ripe properly or not,as some cultivar never ripe properly in adverse climates.
I will let you know how they taste,but like I said,my results tho reported corect,are not to be taken as a base,because ,of my climate not being conductive for such specialty cultivars..

Dan,

I'm just warming up.

I had the most terrible difficult climate in the last three years,so,very few ripe fruits,of the cultivars discussed above got ripe.
Meanwhile another small plant grew and had fruits and it seem similar to the 2 above,and i have it under the Preto name.
According to my results,Madeira Black Ital 258,and Preto,are very similar.
The difference is the health of the plant.
Ital 258 is the healthiest one ,Madeira Black the most diseased.
That is why,Ital 258,makes larger fruits,and ripe earlier and more often in cool unsuitable conditions, compared to the other 2.
As a matter of fact,it did ripe fruits this year,while Madeira and Preto,did not yet,today Oct. 27 2013.
My opinion:If you want,Madeira black or Preto,grow Ital 258,it will make you smile more often.
If you want,a white fig,as,Adriatic,Calvert,Verdal Longue, Ischia Green,Verte or Monstruese,Grow Adriatic Jh Strain,and again you will smile more often