I thought that my Salce fruits had a peach flavor to them last year, though it was a small sample size (2 ripe fruits from a 1st year tree that was planted in the yard as a small rooted cutting).  I gave one of the fruits to my parents, and my mother agreed that it tasted peachy, but my dad thought it was more of a tangerine flavor.

Pete-

Back on topic....beg, borrow, steal a rooted cutting of "BRYANT DARK" -(unknown)...locally grown in The Bronx,NYC.  Properly ripened, it buzzes the tongue with ripe peach and apricot flavors, and just a hint of acid to make you want more, and more. 

A former member, "ascpete" found this unknown variety growing in a backyard, here in The Bronx.  Good luck with your flavor quest.  Hope you find your peachy, Nirvana.


Frank

Frank, is Bryant Dark a closed eye fig?

Wayne-

The "BRYANT DARK"-unknown, is indeed a tight-eyed fig that holds up very well in excessive rain, and seems to do fairly well with handling excessive humidity also.  The Bronx gets hit with plenty of hot, steamy, and rainy Summers, and from what I've seen, this variety isn't split prone like some other locally grown trees  "White" figs growing in The Bronx don't seem to hold up as well as the "black" figs.   But I grow in containers and control water at the roots when figs are ripening.  Just as a point of information, I happened to taste a few dozen "BD" figs right after they were harvested off the mother "BRYANT DARK" tree, and after three hot days of constant rain.  The figs weren't split, or waterlogged, and the thick, jammy, flavor of these large-ish figs was still concentrated with the taste of very ripe peaches/apricots. 

The large, very dark-green leaves seem to be thick, leathery, and remain pretty much rust-free, right up until they start to fade and drop as the weather turns chilly.  It's a good workhorse fig and produces and ripens two crops.  It also roots very easily.  I think it's worth growing and trialing in different climates. 

EDIT:  "BRYANT DARK"...No signs of any FMV/D

Frank

Thanks Frank, sounds like it will do well even in Florida. I think I will give it a try.

How would one go about getting a Sodus  Sicilian fig tree? 

As for the question of whether describing a fig by "fruit flavor" is a good idea or not, my response is that it's hard to come up with a better way to describe a flavor of something that someone else has never tasted other than to compare it to things that they might know.  For example, of course the Green Ischia fig tastes like a fig.  Of course each Green Ischia fig tastes different depending on the conditions under which it ripened and how ripe it is.  But still, when explaining the distinctive flavor, I have to say that it reminds me of Strawberry Jam.  Is it really a satisfying substitute for a real strawberry if I'm craving strawberry?  No, of course not.  But it's a really tasty fig that is distinguished from other figs in my yard by its jammy strawberry flavor. 

Likewise a Late Fry muscadine tastes like a muscadine.  But it's distinctive flavor note from other muscadines is that it tastes a bit like canned pears when its very ripe.  The muscy muscadine flavor is a given because it's a muscadine. And I have pear trees that ripen fruit at the same time it does.  When I want pear flavor, I eat a pear rather than a muscadine.  But the pear note is still a good way to distinguish Late Fry's flavor from that of other muscadines.

Anyway, I might be able to squeeze one more fig tree onto my property.  I would want something very different from the varieties I already have.  Something that's a bit peachy may not quite scratch where a nice peach would, but if its a good peachy fig, it will be different from the figs I have which aren't peachy at all.  God bless.

Marcus

Marcus I am all out of Sodus Sicilian cuttings for this year, I'm not sure about the other members that I have passed this tree on to over the past couple of years.  It is definitely a unique fig in my collection and I'm looking forward to trying it in a fuller sun area this year to see how it affects the peachy flavor.