I've been waiting all season to post photos of my unknown to see if it can be identified.  Finally, the first figs ever from this tree are getting ripe! 

This tree was started from a cutting Dec. 2010 obtained from a fellow Marylander.  Some years ago she brought it over to Maryland as a cutting obtained from a very large fig tree she found growing outside of Mildenhall Air Base in England.  Thus we have been tentatively calling it "Mildenhall"  It seems to be quite winter hardy in this part of the mid-atlantic area; the "mother" tree in Maryland has been growing in the ground for many years, is quite large and does not seem to suffer much if any damage from the winters here; my friend doesn’t protect her tree in the winter.  It's definitely a prolific grower and producer of figs (when pinched anyway).  I've only tasted figs from a handful of varieties but I am pleasantly surprised by the flavor.  The flavor is quite sweet (perhaps "jammy") with a pleasant aftertaste.

So...does this green fig resemble any known varieties?  I've heard that a lot of the green figs in England are Brunswick and this tree seems to have some similarities to Brunswick.  However, looking at the photos in the figs4fun varieties webpage the Brunswick figs look more red and seem to have a thinner skin.  Also the figs from my tree seem to have a significant cavity, moreso than Brunswick figs.  Finally, the "fingers" on true Brunswick leaves seem a bit more elongated and thinner.  Nevertheless, it may be in the Brunswick family of varieties.  I would love to hear what the experts on the forum think.

Looks like Brunswick.



luke

Rewton,

Brunswick does indeed have a cavity in the center. The reason for the color difference between yours and those on the F4F site is probably due to them being caprified. Are the pics of the ripe fruit of a breba or main crop?

They are the main crop - there was a handful of brebas but critters got them.  I have read that Brunswick tends to split easily in wet weather.  However, we have had significant rain late and so far so good no splitting.  The friend I got it from did have issues with splitting after the hurricane last Sept. though.

The splitting is not as big a deal as the souring. Notice how the majority of the immature figs have their eye towards the sky? Well, when the eye is open during the ripening stage and rain/water gets in it, the fruit will sour. Other than that, it is a good fig. I agree with Luke on the variety. Good luck!

Not all Brunswicks split, and there are (apparently) a few strains out there.

I agree, this is Brunswick.

Thanks everyone - Brunswick it is.  I might not have chosen Brunswick had I known from the beginning but this is the first fig that I propagated from a twig all the way to a good looking tree and now good tasting fruit!  So unless splitting and souring are  a problem year after year I'll keep this tree and enjoy it.

If Brunswick makes good fruits in your climate,just think of how superior fruits other better varieties will make?
Brunswick is not bad in all climates,where it is grown,only in the most unsuitable climates like mine it is a serious problem.

Herman, your climate is pretty similar to mine so whatever problems you have had with it I'll probably have to.  Since I have a limited amount of space and it is planted in a very valuable spot I'll have to consider whether to replace it with a superior variety.  Thanks to the forum I have a lot more information about varieties (as well as 4 or 5 fig varieties in containers) than I did when I acquired this Brunswick, my very first tree.  The nice thing about figs is that they grow and mature so quickly that I would only lose 1 or 2 years of productivity by switching out the tree.

I agree, this Brunswick seems different. When I look at this picture of fruit, it seems to be unripe. But if you say it's sweet, must be ripe. If left on the tree longer does it get a tan to copper color? You might have a superior Brunswick, one that others will seek out. Also if you enjoy the fruit, why would you eliminate. I'm sure you have a spot that you can squeeze another type in.



luke

My limited experience with Brunswick is that the cavity tends to be lower down and therefore really open. The figs you have seem to have a higher cavity with pulp enclosing it. This pic shows a fig from a local tree that has the typical Brunswick characteristics.

Luke and Brent, I'll tree leaving a fig on the tree a very long time to see what happens but so far I'm not seeing the copper color at all and I feel the figs have been fully ripe.  Instead they are predominantly green with just a blush of red.  The cavity has been consistently very similar to what I show in the photos above.  I still feel it is some variant of Brunswick but agree it is a bit different from other Brunswicks I've seen on this forum.