and it has white/yellow pulp. i don't think i have any that has white/yellow pulp yet. and i heard Beall is red fig? i'm looking forward to it.

The varietals pages list it as purplish black with amber flesh. Is yours red?

no clue. i just bagged it last night. will find out in about 2 years :)

I started Beall from a cutting last year. The first ripe figs on it last fall were dark reddish outside, amber inside. The last ripe fig I ate was in January. The outside was lighter in color, but still reddish, and the inside was white.

After one year the plant is in full sun, but in a protected place. It's about 3 feet tall and never lost its leaves over our mild winter. There is still one fig on it, but I doubt it will mature properly.

gina, how was it? was it good?

Gina,
Would you mind giving us a little "taste profile" please? I know everyone likes something different but I would love to get your opinion.

Here is  my unsolicited taste profile: good
And picture of my beal:

That is what my Beall looks like too.

As for describing the taste, I can't really say much beyond 'good', especially for something ripening in January. In addition, my tree is still only a year old and not fully mature. And the tasting was 2 months ago so I am not retaining much more than just a generally positive impression.

Sorry to not be more helpful.

I've got a couple of Beall trees entering their fourth seasons. My trees have grown fairly slowly, so they haven't produced a large amount of figs - probably 10 total last season as one of the trees didn't do much at all. I don't usually keep duplicate potted trees, but this fig is so good I'm not ready to part with either until one has grown large enough to produce lots and lots of figs. My Beall's are a little darker than the one in FMD's picture, but I wouldn't call them purple. 

Of all the figs I have tasted so far, Beall surprised me in a good way more than any other, as I hadn't read many testimonials about it's superior taste or seen it ranked among many favorites on the best tasting lists posters toss out to the board a few times a year. It's not a Col de Dame (but what is?) but in my climate it's an excellent fig.

Taste-wise, Beall is very sweet, one of the two or three sweetest figs out of the 30+ of my own that have produced figs so far. Super sweet is not generally a characteristic that ranks high on my list - I prefer complexity, nuttiness and a jammy texture with moderate sweetness - but it works with Beall, which, in addition to being very sweet, has that nutty taste I like and a clean finish.

I don't know how Beall performs in humidity, but in a hot, dry and sunny summer local, it's dynamite.

Thank you Neil for the profile. Being a home coffee roaster, that is the language I understand. I can generally know if I will like a specific origin just by reading the cupping notes and I think after reading this I would love the Beall. I have some rooting right now that were given to me by a really nice and super generous forum member.

Pete, you're gonna love Beall!. And for those that don't know....it's pronounced "BE" "ALL".

not sure what i had.. it was near the last fig i had this yr while putting things away. it was either Beall or 187-25 or something. good size fig, round, and honey yellow pulp. nicely sweet. it was under the front porch getting 5-6 hr sun all yr long as a newly rooted cutting from spring. wish i took a pix. it's like what forest gump said it's like a box of chocolate, never know what i'm gonna get since darned sharpie faded due to so much rain this yr. 

well Pete if it was a dark fig with amber pulp, then it was Beall, for sure! 187-25 is a green fig with red pulp. Beall is an awesome fig. Large, tangy and sweet and prolific.