But I didn't expect much. We have had a very cool season, this is a first year tree, and I focused more on growth than the fruits themselves this year.

The good news is I finally understand what "seed crunch" is and I like it!

As far as taste description...it was bland meaning very subtle notes but mostly tasted like unripened versions of this. A mixture of zucchini, musk Mellon, and cucumber. Again, raw, unripe bland forms of them. Not sure if this is typical description. Most of the descriptors I see people say things like, "its hard to describe the taste" Haha.

There was a hint of sweetness in the very center similar to honey.

This fig is unk. But the forum member that shared said possibly Marseilles White.

Please enjoy the pics! More taste testing to come next year hopefully!

Looks like it could use more time and more heat. We are all together on learning this taste description thing.

For sure could use more time and heat! I was surprised to even see figs grow on something that earlier in this year/late last year was still attached to a different plant in another state! We only had 2, 90 degree days this summer usually we have a couple weeks worth. And it has been low 40s recently so I decided might as well pluck it. Skin was cracked a little and fig was drooping. I could imagine how high heat/high sun would have really helped. Thanks all!

 I can not remember the last day BELOW 90. We have some days in the next 2 weeks forecasted to be in the upper 80s, whew, what a relief. LOL.

Congratulations! This is a hobby that requires patience, even for someone with a more established orchard. There will more figs every year. This year I am realizing that the effort is definitely worth it, the patience was definitely worth the wait. Even winter, which I hate, now brings the challenge of growing new babies to cultivate and to share with others. Good luck!

yeap thats Marseilles they are very sweet when fully ripe. It was Thomas jefferson's prized fig and highly sought after at that time.  

Hi Hoosierguy86,
That's a good start !
Here, it takes 3 years for a shoot to start production. Believe-me you've been lucky to get something out of in one year from the stick !

I've never seen that strain available here ... Funny Marseilles is only a thousand kilometers away from me ...
Do you already have a "Dalmatie" ? If you can, give that strain a try - they look like yours but with red interior .