Ripening very fast now, welcoming the traditional light and mild foggy breezes from the Ocean.
This follows many weeks of total dryness, not a drop of water, and all trees love these cooler air-flows--
As a result all fruit ripen  faster.
This black fig is a Smyrna and it's our best .
Centuries old in this District it is a delicious fig both for the table as well as for drying.
Sweet, much flavored and crunchy. Average size, around 50 to 60 gramms

Francisco

           

Looks fantastic mate. Great looking fig.

This looks soooo.... good!

Beautiful fig!

Thanks for sharing your beautiful figs!
Suzi

That is a beautiful tree and looks very delicious.

Francisco they look awesome!!!

If best why; sweetest, best flavor, or?? Where is the flavor; skin, pulp, or both and what is it like? Thanks!!

Thanks again for all of the great photos again, Francisco!  The skin looks a little thin?  Does this variety get shipped to markets?

Enjoy them!

Thank you all for commenting on this post.

Remember old reports and talk saying that emigrants from here (mostly fishermen) did cultivate this variety of fig and Lampeira Preta, on backyards around 1920's near Monterrey CA.

Andreas, you could try and grow this fig on your preferred Island and tell me sometime later what you think about it. The ones on the pictures grew just by the sea. Remember that they demand just a bit of pollen... but that, you have plenty !

Steve, am a bad fig taster and lack the capacity and imagination to formulate those typical and intricate 'bouquets' of aromas and flavors , similarities to the scents and palate from the 'frutti di bosco', (berry like..), melons, peaches  etc..

What I may say is that I eat these Incharios (black or white) opening them in halves by hand, (thumb and index) and they go like that, one after the other, skin included...until Mrs says STOP!

To try and respond to your very specific question I may say, that when I finish eating a dozen or so.. a flavor and taste not far from fruit/ chocolate/marzipan remains in the palate for quite sometime
I cannot tell if it comes from the skin, flesh, syrup, those many crunchy seeds,...for sure it come from that combination all together.
And it's divine! will have more tonight.

Francisco

Harvey,

Thank you for commenting.
Yes, although having a somehow thin skin it takes transport well in short distances. It' common to have them trucked from the south to the northern bigger towns -150 to 400 km or more

´For the coming two to three weeks the markets shall be full of this variety..There are others but this one makes well over 90% of all fresh figs sold. People love it and it's a very high quality fig. Difficult to explain exactly why but when eating these Inchários you seem never to be satisfied !!

Bob,
Thank you


Francisco

So, it seems the potato chip advertisement line is appropriate here: "bet you can't eat just one" :)

This is another wonderful post from you, Francisco. I lived in the Monterey area for many years, and the climate is very mild, not quite as warm as where I now live, in Sonoma County. As I am within 10 miles of the ocean, I am thinking that the Inchario Preto will do well here as well. I will search for this variety. I have a small Inchario Branco, can you tell me what to expect with it? Thank you again, you are very enlightening as always.

Fantastic figs Francisco! 

Hi Gary,
Thank you for your comments on post.

We are at about the same latitude and your yearly climate  averages are very close to mine. So these Inchario figs should do well in your place.

If you have enough area, ideally,  they should go to ground and they would love that. Like all figs they must start with an organically fertilized soil , a bit of lime, micro nutrients and a few grams of iron oxide. this would make them grow strong and rapidly. (*)
Need to add mulch -3 to 4 inch- 
(*) Your soil may already have all that, or just need a small correction

Up to you to decide where and,  how much notching and pinching you need to do to build the shape of your young tree. First year I would concentrate on growing and shaping, leaving fruiting for the after years, slowly first, then and gradually,  increase the fruit loads.

All figs need more or less irrigation but to have the best incharios (as well as all other figs)  you need to watch carefully how much to give them. Have always relied on what the fig leaves tell you.. they are the ideal gauge for that purpose. Never irrigate excessively.

Looking at the above pics of the pulps of these black figs you realize that along their growing and ripening processes they were given the very exact water quantity.

The pulp of a white Inchario grown and ripened with the correct amount of water is dark red with a bluish hue.. like 'venous blood'

if given too much irrigation it will be not much different than the insides of a Black Turkey

Incharios, both white and black need pollination


Christian,
Thank you for your king words
Unfortunately you cannot grow these varieties at your place

Francisco

Thanks Francisco. I do have plenty of space for in ground planting. I always plant with aged compost, some oyster shell lime and phosphate rock. I appreciate your thoughts, and will follow your advice. I also have a spot near my house for my Figo Preto when it is large enough. Probably early Spring. Nearby will be a caprifig that I got from Harvey C., to provide a home for the wasps. Thank you once again.

Hi Gary,
Am glad you have space for 'in ground' planting. The enriching mix you mention is perfect. Ideal for figs.
As far as irrigation is concerned I believe you agree with the recommendation.

Talking Caprifigs, remember that for a start  you shall have to caprificate your caprifigs unless you have already neighbors with caprifigs or even visiting wasps  coming from  the wild, close to your yard.
This can be done in March and/or by May/June at the time pollination occurs for Smyrna and San Pedro main.

Good luck

Francisco

It looks like a rich tasting fig... thanks for sharing

Wow, really tough seeing and hearing the description of this beautiful fig that can't mature here. It sounds fantastic Francisco, you are in a fig lovers paradise. Good growing tps also.

Mike in Hanover, VA

Francisco: Very tasty figs and beautiful photos, thanks for sharing.

Best,
Tam

I'd venture to say this variety can be grown anywhere other figs are grown, as long as you acquire a caprifig and are willing to hand pollinate.  So, the real question is are you a true figaholic? :)

I would love to see this one in your orchard Harvey, I bet you could have several massive trees of this if you can find the right Portuguese fig lover in California.

Me too! :)

Thank you all for your comments

I agree to what Harvey is saying.
If I were over there, no matter where, ( Seattle - Houston -Charleston or even Chicago )  I would try.
All ingredients are there...waitting.

The fellows who got rid of the Bournabats, Zidis and others, IMO should have given a try.
I still look forward to see a happy susprise this season!

Btw Harvey , I think I never saw a Black Madeira grown and ripen in California ..
I remember seeing some nice figs from other States but not California.
Have you any ??

Francisco