Both were sweet:

St. Jerome is an excellent fig, though much darker in color at my location.


And even darker this season.

Both were harvested yesterday, and put in fridge.

I liked the St. Jerome more. It was fully ripe with
tons of honey inside (as can be seen as wet-stains in the pic).
The skin was more reddish, but it darkened overnight.

My wife liked the Parsotta better, even though it
probably needed another day to fully ripen? The
pulp was supposed to be a deeper red. While
both cutting/eating it, the skin felt unusually
tough/chewy (leathery).
[This may be one fig with a challenge for them birds...]

George how productive are these two at your location?

The St. Jerome had been a heavy bearer.

I guess all the figs starting with "St." (saint) has to be good for some reason otherwise they would not be named that way.