I wasn't sure if these Unknown ?Lebanese? would ripen in time but they have--the fruit endured some low temps--forecasted the day of to be 33 and 34 successive nights but can't find a recorded low for Falls Church--I'm 15mins out of DC- DC may have warmer nights due to city infrastructure but was just low one night of 35 there is all I can see recorded on weather underground.

I am now satisfied with the production of this tree. Since the last past, there's been some 4 figs not in these photos either. It is hardy and has endured 5.5-6inches of rainfall in a week before harvest dates with no splitting or souring this season in addition to being rain resistant the last 2 years as well. It does have a cavity and a  medium reasonably sized open eye which hasn't given me problems. I believe it to be a much better adapted to our climate relative of Brunswick with a similar flavor profile.

No gimmicks on this tree to help it ripen fast-no oiling, it is outdoor planted in ground and woke up naturally this spring outside as it has the last few springs. I do have to let them ripen full all the way in the cold weather now to the point they literally fall off tree on their own. No risk of spoiling whatsoever so far doing this it seems. This has let the pulp itself become just as sweet as in hotter months.

I haven't heard of reports in my climate this late of figs ripening in ground. But I'm sure there are somewhere. Hardy Chicago is giving some straggler figs one by one very slow at this point, but while everyone else has clocked out in my yard for giving an actual crop, this guy is clocking in. This guy is going to try to ripen more up until frost really kicks in. I left about the same number of swollen figs as in attached pics that need just another a week.

Even with allowing max tree ripening in low temps, I will say that the flavor of the pulp itself has gone down from 9ish out 10 rich and very sweet honey jam to still being very sweet 8ish/10 same level sweetness just not as rich, and the skin has gone from being very soft and great to now being a tad tough. I think as it keeps ripening in less and less heat the skin will become more tough as last year I remember the very last fig had pretty tough skin finally almost as tough as Kadota-level.

Nevertheless even with the adverse climate I'd say this fig crop overall is 7.5-8 now and no one would call these total dud figs by any stretch. So in this weather, great fig.

It's future is bright. As it comes into its element, it will ripen more crop earlier when the heat is out to get that rich and soft skin fig that's 9/10 to me and just awesome while still continuing to produce just as late by the looks of things the 7.5/8 figs until whenever mother nature lets her.

Looks great.

Thanks Bob!! I had some more today with two growers that stopped by and it blew them away for in ground in our weather right now. Man some of them are pretty much hitting that 9/10 spot actually--not all are 7-8's even in this weather. I got this email thank you after the little get together tour and tasting:

"That Lebanese fig (or whatever it is) was phenomenal .. and for November. It was like biting into fig jam.  Let me know when you are ready to trim that baby."

Very nice. Thanks for sharing the pics. I wonder what it would do in the hot and humid sunny south?

Look good, thanks for sharing.

Best,
Tam

WOW!

Mike, I would think it would be excellent for the south given the tight eye and ability to stand up to rain.

Thanks everyone. Mike I think this would be a nice candidate to trial in south. Like Rewton said it's eye is not bad, smaller than other Brunswick variants according to others that have seen it up close (I've still never seen a common Brunswick).

For me it's tied with VdB for #1 this year and complements it well as a season extender plus having a different flavor profile.

I would be willing and hope it would be better than this, my common Brunswick.

Real jammy, not very sweet, no crunch. Doesn't remind me of berries, melon or anything else. I gave it<br>a 4 on a 1-10. It will go somewhere else.<br><br><br><br><br><br><br><br>

Mike, I was able to compare the taste of this Lebanese unk to my Brunswick strain.  There are a lot of similarities in flavor but this unknown seemed richer and more complex tasting.  I would put it a couple notches better than my Brunswick.

Hey Mike, the flavor profile is a rich honey flavor. There's no crunch (Kathleen's Black has to be my crunch winner this year I got to taste BTW if you like crunch), you mention your Brunswick harvest as "not very sweet." Perhaps it is still not mature? Mine is mature and in ground so perhaps honestly not fair to compare,

but mine is definitely very sweet--in fact the sweetness has not decreased even in this no heat ripening--the sweet is still plenty high--the only difference in Nov harvest vs earlier is that half of em now arent as rich and the skin isn't super soft anymore. Still the best fig around me right now in Nov not being stingy and giving good reliable crop.