My climate is hot and dry, rain clouds do not visit Idaho as much. ( I llive in high desert. Near the Oregon line)
My sources: durio, willis orchard, rollingriver and several exchanges I made with members- so far they all look the same.
Tasted like honey and it is juicy. I ate four today
The skin was like biting into a marshmallow -soft with a tad of firmness because that's how I like it. The skin is bland but the pulp balances it out. It is a good fig for my climate.
Growth habit: vigorous
And I added winter protection.
Jenny
Quote:
Originally Posted by noss
JD,<BR><BR>Dan said to put LSU Golds on your kitchen counter for a day to let it lose some of it's water content and that concentrates the sugars and flavor, but I'm with you--I've never tasted one I really liked. Would like to, but it hasn't happened yet. I haven't tasted one from a mature tree yet, though and maybe that would make a difference.<BR><BR>Jennifer,<BR><BR>How does your LSU Gold taste? Can you describe it for us? What is the source of your tree, because I have two and one has figs on it that are more round in shape and it hasn't ripened any good ones yet?<BR><BR>noss