This fig called De Damaite from Raintree Nursery is basically a Brunswick. I was not very impressed with it. Its definitely on the chopping block list.

  Peter

Is it on the chopping block because you don't want to give it a couple to years to mature and come into it's own, or do you already have one that is similar?  What about it was not impressive?

I'm still pretty new so I always ask.  It is hard to tell from the photo, but it does not appear to completely ripe, if so that could be a big part of the disappointment.

Hi Scott,
  I previously had a fig called Paradiso from Joe Morle (figtrees.net) that was very similar. I kept it around but it never developed a taste I liked, it was sweet but that was it. It also split very badly and spoiled. Your right that the fig in the picture was not completely ripe but if I had left in on longer it probably would have spoiled as well. Perhaps I should give it a few more years to develop, it has a few more figs that are ripening I will leave them on longer and see if the taste improves.
 
   Peter

Thank you for the response Peter, I appreciate the insight and look forward to further evaluation from you.

Isn't Brunswick the kind that sours quickly if there is excessive rain or rain during the fruit ropes? I do have the same tree from Raintree but first year and no fruits yet.

Hi PHD,
They look a lot like my "dorée / goutte d'or" perhaps aka Brunswick... To be honest I'm thinking about sharpening the ax too ... I've got 3 trees of dorée since I bought her as what I would call a TC although nothing was mentioned on the pot. The treelings in those pots do come with lots of pencil and straw sized stems and one as to thin them and could make new trees as they all come rooted already.
I have 3 trees going and of course we had rain when they were ripening. The zone around the eye would turn dark and the fruits would sort of look rot before being completely ripe.
They ripen after Dalmatie.
The fruit is still good but a lot watery - don't hunt for strawberry taste in those figs. The interior looks like jelly instead of fig meat.
The fruits on my dorée did ripen like that too with zones more ripe (towards the sun) and zone sort of like not ripe (zone towards the ground).
That's confusing as when you touch the fig, one side is soft and the other is hard.
If you make jam with several strains, those figs still are good as the size of those fruits is in the medium class size.

PHD if you don't want it anymore, just send the cuttings to me :)