I just harvested my first LSU Hollier of 2015 on my a tree I started from cutting in spring of 2013.  It did produce a few small fruits last year that never really ripened, but I did get one or two that were nothing special.  This year is a HUGE improvement in size and taste:

   

You can see the honey was just oozing from the eye and it was nice, juicy & sweet:



It's not as sweet or tasty as the Cajun Golds, which taste just like honey, but it's different and definitely a keeper.

That's one that the fungus gnats got.  I had it all leafy and pretty, then BAM!  It looks beautiful~~  I'm sure the taste will improve as time goes on! 
Suzi

Suzi, I had two Holliers I had started and I also lost one to some fungus, although, didn't appear to be gnats.  I'll be chopping the (healthy) Hollier in a month or two, once the current figs finish ripening and will be more than happy to send you some cuttings.  PM me if you'd like them!

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I'm sorry!!!  I made a mistake!  That fig was an Excel I started from cutting this past April (10 months ago) and NOT the Hollier started almost two years ago.  that certainly explains the huge difference between last year and this year!!! :D

The Hollier doesn't have any figs yet this year.

Is there a way to Edit the title of this thread???

Ha, so that's why your Hollier was so Excel-lent this year ;)

LSU Hollier is one of the first figs that always fruit first for me too in my climate.  Plus it is very hardy!  For me, every year, the figs get bigger and sweeter.

If you want to edit the title you hit edit on the first post.  Then they'll be an option that says either, "go advanced" or "use full editor".  Click on that and the title field will be editable.

A hollier is not ready to eat until has the ugly sugar spots, if eaten any sooner it will not measure up to what it would if left to ripen until the spots appear.

A great fig if ripe enoughl.

I agree Danny. Just like Smith....the more ugly the better!

Good to know, Danny.

Great looking fig Figaro. is it a breba or main crop Exel? Thanks for sharing.

So where are these AWESOME Cajun Golds? If they taste better than a dead ripe Hollier I need one!!!