Abruzzi Fig I picked this morning. Very sweet and nice texture its only going to get better because its a very young tree.
    Enjoy
  Paul

Hello Paul, We received a cutting of Abruzzi last Spring.  We have it planted in a pot. But, it will go into one or our test plots this fall.

Was wondering where you got your start, and whether or not you have it planted in the ground?

Thanks.

Bob - Zone 5 Connecticut

Having Abruzzi blood running through my veins, your post provokes envy, admiration and desire.

That leaf looks like a modern artist's take on a fig leaf

Is there any more information and or pictures of the Abruzzi cultivar in this post? How productive and Cold Hardy? How does it taste?
thanks.

Hi Pete --

It's a very cold hardy fig.  There's a guy in upstate NY (near Watertown) who grows this one, or at least he used to.  He donated scion to the National Germplasm Repository (the UCD group), and they are growing it but haven't been offering yet in their distributions of scion.  I'm reluctant to post his name publicly here, since I believe he has concentrated on grapes and mostly left figs behind.  He got the fig from someone in CT, and had documented the history as far back as he and his CT source were able to trace it.  Much of that info is on the UCD site if you dig for it.  The UCD genetic analysis shows it as being very close to Sal's EL and Hardy Chicago I think.  Check out the UCD site for more info.

Mike   central NY state, zone 5a

<edit>  Actually, what I called a "CT source" may well have been someone in western MA instead.  It was definitely New England in any case.

Hello Mike,
Thanks for posting that info, I had found Robert Harper's posted comments in another topic, but wanted to see if there were any other pictures and commentary.

Pete,
Here's info from ARS, including the grower in CT who it distributed it to a few others.

http://www.ars-grin.gov/cgi-bin/npgs/acc/display.pl?1640345

I've been in touch with the guy growing them near Watertown, and may pick one up (if I ever drive up that way any time soon).

Mike