Large, white, Common fig,  of outstanding attributes.
Green skin, cracking around its body when fully ripe and a rich, juicy, sweet and flavored carmine red pulp. A 'must' in any collection .

Francisco

I am assuming this delicious looking fig is more for fresh eating than the cotia used for drying?  It looks like a biteful of happiness for sure!

Looks yummy!  

Francisco is this different than verdeal?

Great looking fig thanks for posting.

How does the flavor compare to Col de Dame Blanc?

Thank you all for looking and commenting that post.

Chivas, Yes this Còtio is in fact a table fig. There are various Côtio figs, but the one mostly cultivated for drying is that one I showed before which dries on the tree.
There are even black côtios.

Jules, right, it's very tasty and flavored.

Nelson, Yes it is different in many respects. Verdeal is a large Smyrna fig with a more oignon like shape, delicate skin of a nice 'jade' color, pulp is a 'Benfica' (blood) red !
As a rule, and with ideal pollination, always devellops a great number of very small fertile seeds.

Bob, I have to declare my total ignorance on the tastes and flavors of the various Col de Dame figs. I understand they are delicious figs but not cultivated in my district. The reason for that may be climate! I am in a rather hot and dry place.

Francisco

Thanks Francisco, i do have a young verdeal and looks great but wasn't aware that's it's a Smyrna type that's not good considering we don't have the wasp in Canada.

Is there a difference between Verdal (Pons) and Verdeal?

I am a big fan of light fig with dark interior .thanks for sharing photos Francisco... ,those very nice!!

francisco, what is amazing about your pix is that they look the way i like my figs. not ripen to a point where they are jammy. ripen just right where there is no latex and the definition of pulp and the flesh are there. fresh looking and defined. both lovely in its apparence and texture. so far i only have that from one fig. Paradiso Gene. hope that once my trees are mature, it might come true for others. 

Thank you all for your comments and questions,

Nelson, One has to be cautious.. The fig presented on this thread is a 'CÔTIO VERDEAL', a Common fig. 'VERDEAL' one only word, is a different fruit, larger and of the Smyrna type.What may have happened is that you got a Côtio Verdeal which self-pollinates and whoever gave or sold you just said half of the fig name. You have to wait intil it fruits.

Rafed, Yes I believe they are different figs. Never seen or tasted a Pons Verdal but this Verdal is a rather small fruit (20ish gramm), whilst Côtio Verdeal is in average 2 or 3 times heavier (50 to 65 gramm). Also Pons does not give high marks on its taste/flavor and our Côtio Verdeal is higly flavored, juicy and sweet.

Dust, me too, I like those light colored skin figs with deep red, carmine or purple interiors.

Pete, I see what you mean ! It all comes up through time when at early years you are told how to eat your fresh figs. When I had my first readings of this forum I was very surprised to see how in the US you wait 'so much' to bite an appreciate the qualities of a fresh fig. I respect your methods and understand that a bit more 'waitting' will make it sweeter and new aromas derived from the beggining of fermentation will appear...
I also understand that you cannot (in most cases) have too many figs to taste and eat and elected to let it go over-ripe (for my taste) to finally eat and taste the fig.
I am convinced that in fig countries with so many varieties and so many figs to eat and taste, as soon as it's ripe,..here it goes!
Frankly, if I am given over-ripe figs to taste, I may eat/taste 2 or 3.. no more !
About a week ago by the time I took some Violeta pictures, I may have selected from the tree and eaten well over a dozen, and had put the brakes on !
Individual tastes are what they are, no discussion..., but when it comes to figs the matter is very complex!
Sincerely hope weather helps you to have nice figs to taste this season

Francisco