I'll be sharing some photos I got from a friend who traveled across the mediterranean on his bike eating all types of local figs.
If you know what the local name is let us know.
here's the description: A great fig, creamy and juicy inside, soft and succulent. Bright red. Huge 2nd crop, no breba, as I understood. Called the "blue" fig, it is known locally for being a late producer, going as far as November or later. (There were two other common varieties on the island, a man told me, the "black" and the "white.") Not good for drying.
