Here is Havasu Purple Unkown. I have 2 second year trees, the smaller one is going to be a gift to a friend someday. The bigger one only set one fig in time to maybe get it to ripen. The smaller one set two, but it dropped one. The leaves have some variability with a few lumpy single lobes, a handful of 3 lobed, and mostly 5 lobe, the majority look like the pictures. It really looks like a BT as it goes through the ripening process, the eye is pretty open, but in the end I don't think so.

        

The blue blush really isn't as pronounced as it looks in the pictures, it turned out to be a beauty looker. The honey started to drip yesterday, I was surprised by the tangy flavor it had. I was going to give it a couple days more to thicken up and get nice concentrated flavors. This morning I found it had fallen into the pot on it's own, but it was far enough along with a nice soft but firm feel and thin skin.

I was super excited to document and eat this fig. Decent sized at 35 grams.
My heart sank when I cut it open. This probably explains the surprisingly tangy flavor of the dripping honey.

 

I scooped out/removed the mold and color blanched flesh with a spoon and then tasted the fig anyway. I just chewed it for a bit and then spit it out, no need to be getting a stomach-ache from some homegrown penicillin. I'm sure the blue-green mold probably changed the flavor profile. Here is what I could gather from what I had; tender skin, juicy, not super sweet, slight seed crunch, overall flavor similar to a black mission but not as thick.. but that could be due to the mold or just the fact that it would have been best in a couple more days under mold-less circumstances. The picture of the green fig is on my other tree, I'll put a baggy over that one if it gets a chance to ripen, I'm sure the mold was introduced by some sort of small insect like a fungus gnat or fruit fly.

Hi,
That happens when weather conditions are not the best.
I had the same case with a main crop fig of my "Goutte d'or" .
It looked almost perfect outside and when cut open there was a mold stain inside with honey looking more like a piece of amber.
I should have a pic somewhere. I'll try to find my pic later.

What you have there is the blue cheese of figs!

I remember when Dr. Dean Ardell used to be on the radio. He said that one should NEVER eat bread or other grains if they have any mold (even if you remove it), but that mold from fruit or dairy is harmless.

Here's why you don't want to eat moldy bread:
http://en.wikipedia.org/wiki/Ergotism

Ergot is a fungus that grows on rye and other grains.  Most flour and bread has 10% rye so it's not safe even if it's not rye bread. 

Fungus in general is risky.  Many are totally harmless, some are very poisonous.  You can't really be sure.  It's true that for fruit or dairy it's less likely it will hurt you.  But there are some molds that do grow on fruits and dairy that could be poisonous.  When they make bleu cheese they grow it in a specific environment and inoculate it with a specific kind of fungus that is known to be safe. 

Also, just because you remove what's very obvious, which is often the flowering part of the fungus, there could be other fungus growth that you can't see very well or at all. 

If you couldn't resist the temptation to taste it, I think it was smart to spit it out.  Why take the chance unless you're in a survival situation?

Thanks for posting Calvin.  It's good to document this variety.  I have a second year Havasu tree growing in the ground.  It has a few figs on it that should ripen up soon.  I'll post when the fruit ripens.  My Havasu tree died to the ground in December when we had a hard frost and the tree had not gone dormant yet.  It grew back from the ground this year.  It is a healthy and attractive looking tree.  I'm looking forward to tasting the fruit.

Thanks for posting Calvin, and Joe.

My oldest  tree here in zone 8  (which is in it's third summer), has produced very well for a young tree.   More than 200 figs this year.  Figs are 2 to 3 times the size of those on my black mission, but the taste is distinctly different, and texture is not as mushy. And crunchy, like Calvin wrote. I like to eat them just as they become ripe, before they get real soft.   They  are also very good dried, but you have to quarter them or cut them in half for them to dry properly, due to their size.

The tree (and a younger one from this same tree) both produced from mid July and are continuing to ripen figs and to start new ones even now.  They produced almost continuously through the summer, with the most production in early September.

Skin was thin early in the year, but is a bit  thicker now in the fall.   I have had no mold problems  even in our summer monsoons, which were heavier than usual.  We got over 7 inches of rain in August here.  Thicker skin might have been due to rain falling on ripening fruits.  I dunno.

Both trees are growing rapidly, still doing so,  tend to put out lots of suckers,  and require heavy pruning to keep shape and height manageable.

I was hoping some more of you had success with it.   I sent cuttings to 25 people  on this site two years ago, and sent out several last year as well.  I would love some more feedback,  positive or negative.   The tree does love the heat.   We have average temps in the hundreds here in June and July,  and upper 90's in August and September.  Temps here are still mostly in the 80's.  At Lake Havasue, where I first grew this unknown, it  was even hotter.  I have no idea what fruit would be like in a milder climate.

I will have more cuttings and have some more young trees starting (mostly spoken for), for anyone who would care to pick them up here in central Arizona.  I prefer not to ship.

Hi centurion,
Do you have pics of your tree loaded with the figs ?

Wish I did.   We got new computers and were unable to figure out how to post pics until just a couple days ago.   Perhaps next year.

I used to spend a lot of time in Lake Havasu for work. I didn't have a clue about figs back then. Too bad for me.