Meghan, Susie,
Keep in mind that the "tree" is actually a 10 month old cutting, and the flavor can never compare to an older plant. Also figs are usually removed for the first year to allow the plant to grow.

The tree should be an early season cultivar in warmer zones especially when you factor in the breba crop. You can calculate the ripening time in your zone by comparing your season start and finish to the posted dates in the descriptive topic. The in ground tree Leafed out the end of April and had ripe breba by the middle of July, Breba in less than 3 months, with main crop figs 1 month later.

Good Luck.

actually, frank, i think my new hobby is figs thst taste like other things. when i tasted the over ripe morle paradisio n i tasted  peaches with just a hint of fig, i was hooked. when you said apricot peaches i knew i hd to try these.

yea, I know not to judge a fig in its first year.  It's just nice to see it actually ripening up some of the figs on it now.  Its a beautiful tree with the dark thick leaves. 

Susie,

I agree with what Frank, Pete and Meghan say.  Meghan's and my tree are less than a year old.  I have another couple of figs that will probably be ready in a week or two on my tree.  These trees were just slow in producing since they are young, in addition to the fact that I picked off many younger figs to force some engery into tree growth rather than fig production.

This past winter hasn't been good to the Bryantdark mother tree, like most unprotected fig trees in NYC, causing lots of dieback and main trunk damage. the tree was already slated for severe pruning this spring so there was no major loss other than scion wood and the Japanese Espalier experiment. Its already producing lots of new growth from the base, hopefully I will be able to harvest scion wood after dormancy this fall.
      .

BTW, the large stump in the "after pruning" picture is actually 1 of 2 air layers that were not remove last fall, they will be remove in early summer.

Hello everyone....especially growers of 'Bryant Dark'. 

I can see that many of us are growing this virtually, unknown, Bronx, NYC fig.  Enough rooted material from the original tree is out there, and being trialed in different climate zones.  I hope enough younger trees survived, and will start to set figs this season.  I, for one would love to read some critiques regarding this fig variety.  Because this variety is so new....it has no track record, yet.  So, it's up to us to fill in the blanks.  Please share your observations, likes, dislikes, etc. as the season progresses.

My tasting experiences with a large variety of figs is very limited to just the few trees that I'm am growing....but...if I had to grow just one fig, I could be very happy with this variety.  Why?  Hardy in Zone-7 (with precautions/protection)....healthy, clean, thick-green leaves with no FMV/D to deal with...vigorous growth, good producer of very flavorful figs, and, two crops that ripen early.  Also, last season, the leaves on my 'B-D" trees were remarkably free from rust infections, but this factor depends on weather, rain, humidity, etc.  Some of my other trees had rust on the leaves.  Oops...I forgot...it roots very easily too.

Pete, hope the original trees grow like weeds.  Very nice to see that they survived this horrible winter.  I wonder how long it will take for the new, basal stems to produce figs?

Frank

I will have to add this to my wish list! Sounds very tasty & healthy tree to boot. Can't ask for much more than that.

I had the privilege of meeting Pete and receiving a Bryant Dark from the Figfest at Tim's last fall. It was in my garage for the winter and came out of dormancy beautifully. I am so excited to have one of these "Bronx Bombers". Here he is: Thanks again Pete
 

This sounds like a wonderful fig. Is anyone willing to trade some Bryant Dark cuttings for??

This fig looks great! Always wanted to plant a fig outside in zone 7b besides Celeste or Chicago.

Anyone care to donate a cutting or two? Pretty please? : )