Dauphine (Not). Received in October 2011. It was a layer. I knocked off all of the figs last season and pruned to twenty-four inches before this season started. The tree is prolific and has promise. The hope is that some of these figs ripen well with a great taste.

Keep Posting JD....Love the Photography.....I thought I was a great photographer...LOL   I am stepping back and in awe looking at this artwork....Thanks Again.

JD, from the looks of it, it's a winner. Let's just hope that it ripens it's figs and they are great tasting. For the time being, you couldn't find a prettier tree. It's hard to beat that kind of production.
"gene"

Jimmie,

I am curious to know am I the one that sent you this fig?
I had one that was not true to it's name. It appeared that there was a mix up between the Dauphine and Brogiotto Bianco.

I had sent another member a Brogiotto Bianco that could possibly be a Dauphine.

Sorry, but it was not me that did the mix up. This is how I got them from my source.

Nonetheless,
If it is me that was the one that sent it then I can honestly tell you that this fig tastes out of this World!

I had a Dauphine(Not) from a Canadian source and it did not produce like JD's tree. I got rid of it and so did my source. My source was not impressed at all with its taste.

Paul,

That's funny you say this.
I think we have the same source. LOL
But I loved it! But,,, since it wasn't true to the name I gave it away to a relative.

Could this be another case of a couple or more cultivars labeled the same?

Yes Rafed. It is the Dauphine (Not) that you sent me. We discussed the mix up then and moved on. Life happens and even though this may not have been what I wanted, it is what I got. Love the one you're with.

So Brogiotto Bianco is an out of this world tasting fig. We will certainly learn if it is THRH = Temperature (swings), Heat, Rain, and Humidity hardy. [Edit] It is doing well thus far. Will know for sure when it is time for them to ripen.

A google search produced the attached image of Brogiotto Bianco on an Italian website.

Jimmie,

I want to rephrase that.
It is my opinion that this fig tasted very very good.
I am not as picky about taste as others. I hope I am not confusing you.

Yeah Rafed. I was quite sure we were talking about the same fig as not many people knew
about this Dauphine(Not). Mislabel does happens & it happens in my own backyard. I have unknowns
because I either lost the labels or they faded off. Anyway, I am glad to remove plant as I had it planted
in-ground. It did not taste to my friend's expectations. Maybe it needed some extra heat units to ripen better. Now that I have green house I can play more with figs & I hope to replace my kaput Brog Bianco soon & buddy in Ontario has one.

I'll have to contact that buddy in Ontario;)

Paul,
Are the Brogiotto and Bordissott and bourjassott the same?

I've heard great things about BB.  It's on my long list of cultivars to get  :)

Oh well. It is not Brogiotto Bianco. However, I like a little crunch and this definitely has a crunch. It is also quite productive. Other than that, its qualities do not appear to be favorable for my climate. It needed more time to ripen but split much sooner than any other splitters that I have seen.

Jimmie,

It didn't split with me. Could be your climate. You need to move to Michigan and not worry about the splitting.
Don't worry, free lessons on how to walk on ice and snow for the whole family.

Wow, what beautiful pictures! Hi! I'm Elizabeth and I live near Richmond, Virginia (7a). I just joined as a new member. I'm a dentist ,employed by the State and I also have a 10 acre chestnut farm. I don't have any business plans concerning figs ,as the other two jobs keep me busy. One of my fondest memories was picking and eating unripe figs off my grandparents' fig tree in Korea, as a four year old. Last spring, I saw You-Tube videos on figs and and got hooked. Thanks, Mr. Forever Figs! My goal is to learn and enjoy as much as I can about them. I have about 20 varieties, thanks to a generous fig forum member from Northern Virginia. I have a long way to go before I hit 600 varieties.

Now that the length and intensity of the daily rains has eased slightly, this fig is tasting better. It is still  not a keeper.