Enjoy!

Nice photos Grasa, are they in the same order as listed in the thread title? What did you think of the taste? That first fig has a very small eye.

Mike in Hanover, VA

The white fig is kinda 'bland', the redish pulp is Desert King, this is a very tiny plant, so, the fig was not fully flavored, but still very good. Here at home, it seems to be the best in flavor, second from my first  hollier. Although this Green Ishia was pretty good also.
Light colored figs are a whole new thing for me. I am really enjoying them.

They all look to be pretty big compared to that quarter.  So, explain the flavor.  I know, it's too late.  Next time try to pay attention to how seedy, how the skin is, and the flavor profile like berry, peachy, etc.

Thanks for sharing!

Suzi

Suzie,  my life partner and my daughter did the sampling. We all agree that the Desert King was the sweetest of these three.  My daughter said that the white has no taste and she did not like the spongy texture. I though the white one (supposedely adriatic- Fremont/97th st) has a rough skin, but all were eatable. Dk is the King  of this trio.  this was a fruit that grew of a 10" sucker of a cutting I rooted last year.  Not in best conditions. I believe it will be much better in the years to come.

I can't see the angle on the DK but the other two weren't really ripe yet.  Judging by the pith (the white part between the skin and the pulp) the DK was ripe enough and the ischia almost ripe with the Adriatic much further.  It's not fair to judge it so far from ripe.

Bob, what do I know about green figs, right?  I just got my first fruits of  these baby plants. it is my first time trying them. their stems were very droopy and they felt very soft to the touch. I do think that trees on pots lack a lot of what they would have if planted in the ground. My purple fig tree is older, of course, but the sweetness of its fruit is beyond what words can describe. it is super delicious.

To get pith like this

 

You have to let them droop like this

 

Or like this:

 



And leave them on when they're still being held up like this:

 

Your photos are more like my last one.  The fig neck & stem isn't drooping enough yet.  Critter protection is usually required.

Bob, that's not "pith" that you refer to, the correct name in Fig terminology is "meat" (see my website and download the PDF of Ira Condit's "Fig Varieties: A Monograph").  Pith is the center of the limb and can be either solid or lamellate (as in most Kiwi species).  See the recent F4F posting that includes a magnified photo of a Borer that is in the pith.

Grasa, the "Adriatic" you show with white/amber pulp isn't Adriatic which has "dark strawberry" pulp.  Also, the "Green Ischia" likely isn't Green Ischia per Condit's description: "meat thin, violet; pulp strawberry."  Sadly, such is the status of Fig Identification.  The Genetic Fingerprinting study done by Malli Aradhya of the UC Davis collection (FigLink1110.pdf) indicates a number of varieties that match other varieties of different types (as a Common type matching a San Pedro type) which just can't be explained other than that the original plants were misidentified when they were added to the UC Davis Collection!

Aah, the joy of the "Fun" part of Figs ;)

Happy Growing,   kiwibob, Seattle
http://sites.google.com/site/kiwifruitsalad2

Kiwibob, you could be correct, should I call them ?Adriatic? this is how the person who gave me the cuttings refer to.. could be the limb that produced the first fruit was too young, or did not get the proper food?  The cuttings of same I send out, have produced red interior for Igor and others.

As to the greenishia... it came from UCDavis.. do you think they send out wrong labeled material?  if that is the case, then, why bother putting names on them?

Regarless of what they are... I am keeping them!

Bob, (rcantor), you want figs like prune!  I have to try pruned like figs...

Grasa,

These are vary nice figs.
Congratulations!

Francisco

@kiwibob, I do have Adriatic, but in Southern California heat, it's figs are not yet ripe.  I received mine as a plant from a member here in Texas.  It's not JH Adriatic, or Bla Bla Adriatic.  Just plain old Adriatic.  LandscapeWitch, who I got it from said it's so good she has to lean against the fence when she eats it.  Well, mine is full of figs, but none look near ripe.

Is it a late bloomer?

Suzi

Very nice Grasa.
Thanks for sharing.


Doug

Colors of pulp and even skin can vary with climate.  It's unreasonable to expect a fig near Seattle to look like a fig from California.  That said, my understanding is that Adriatic likes heat and sun and I have to wonder if a fig does well in Seattle can it really be an Adriatic.

As far as meat goes, I think that's a terrible term for a juicy, squishy thing that practically disappears as the fig ripens.  Condit's not the boss of me  :)

Grasa, try one like that - you'll never go back!  You don't have to wait till it dries, just till it hangs loosely.   :)

I'm calling it Adriatic Grasa

Thanks for sharing I am looking forward to my Adriatic, will be my second fig baring tree...it will be fun to compare..

Grasa, Malli lists Ischia Green as being a genetic match with DFIC 208, Paradiso, and Monstrueuse.  Condit describes Brebas of Adriatic (aka Verdone), Ischia Green (aka Verte, aka Strawberry), Paradiso, and Monstrueuse as all having green skin and violet or violet tinged meat.  It is easy to understand how someone could confuse the four varieties if they looked only at the Figs and didn't pay attention to differences in the leaves or tree growth habits.  We give Varieties names to be able to distinguish their different characteristics.  Unfortunately, tags get lost, names get confused, and people pass the mistaken identity on to others when we exchange plant material.

I have seen estimates that 4% of all plants sold in the U.S. Nursery Trade are mislabeled!  I suspect that Figs have a much higher error rate than 4%.  All we can do is try to correct the mistakes when we become aware of them instead of passing on the mistaken identity.  In my own Fig collection there are at least 33 different named Varieties, some of which are no doubt the same as others but only time and observation will tell if they are unique or the same Variety.

Imagine how disappointed you would be if you got an "Adriatic" that produces no Brebas!  Well, I have one that I rooted in 2001 and it has yet to produce a single Breba.  But that would be consistent with Condit's description of Adriatic.  So yes, correct identification of Varieties is important.

Bob (rcantor), I don't know if Condit was the first to call the layer of a Fig between the skin and the pulp "meat" but I am willing to use the term as it has been in common use since before 1955 and makes communication much easier when we all speak the same language.

I ate my first 2014 Breba of Desert King Friday and Lattarula yesterday.  Neither were fully ripe but I just couldn't wait!

Good Eating,   kiwibob, Seattle

R cantor is so RIGHT.  I was saving a couple of the adriatic for Slavi that was to come visit my garden... Well, it was almost orangy toned on the outside, and of course, no time for picture. Slavi  ripped apart and we share the yumminess. The pulp had a tiny  flavor of raspberry and skin was super soft. The pulp felt like jam... it could not be more sweet, it was perfect. Now I know how to have a white fig.  There is one more breba on the tree, and I will make sure to picture it to show... it does not make justice to the flavor... you have to try it yourself.  This is not the same one I sent out to many of you, this fig is from a small tree I acquired from a man in wallingford, a neighbourhood in Seattle.  By next year, i should be able to get a few cuttings out of it.

Slavi has so many figs, that he weeds the ones that he does not like.. and this one, he took a sucker with him... it means a lot to me. Slavi knows his figs!  I am glad I saved for him, as I was tempted to harvest it without being the right time... nice fig. ( first of the 3 in the picture)

I may not know my meat bees from my pith helmets, but I do know how to eat a fig!  :)

As a reward I should get the first cuttings  ;)

Grasa,
Thank you so much for the tour of your garden and let me to taste so many variety of tomatoes, wild strawberry, yellow and red raspberry and of course the figs!
Also, thank you for the suckers! It was really fun!

Slavi

Bob, I will have some for you. this is a 3/4 y.o. tree. I want to plant it in the ground. it was prolific with its brebas, and now has a good load of main, which I knocked a few, as I thought it was too many for the tree.  I am happy as I learned about white figs.  Slavi was impressed with the sizes of my purple unknown brebas. They are swelling up now. It will be another week to have them. 

Thanks everyone for the great info. 

Slavi, you are such a nice friend, I wish I had that Nardi Black and the Lebanese Red you want. I do have one that was a seedling, it is beautiful, but only time will let us know if it will fruit like we want.