An exceptional season for this variety !
Nice, big and very tasty figs

Francisco

Oh my Francisco, I am drooling they look delicious.

Those look absolutely fantastic! I really appreciate you keeping us in pictures, taste profiles and histories on your wonderful figs.

As usually Lampo...only wonderful fig that you always post here.dark fig with deep red inside.enjoy the living

Thank you all, for looking at those Violeta's

Milder weather, through previous Seasons, the right doses of rain, absence of frosts and heat waves, etc.. make these 2013 figs excellent .

It's really a very good fruit. delicious as it looks !
And they seem to invite me every-time to have another one ...

Altogether today, I may have eaten around 20 Violetas !!

Francisco

wonderful looking fig. wish we have that here.

Hey Lampo, does Violetta dry in an interesting way?

What table figs over there would people dry?  Are there figs that people will take the time and effort to dry even though it's more trouble?

Thank you fellows,

Pete, although still with some reservations (less and less every time) I am convinced that this nice figs are the distant brothers of Black Madeira, Figo Preto, C' de Burro, etc.. ALL from same parent tree and duly propagated with scions and, may be rooted trees, taken through time from here to distant places, at a time where there was  freedom to root them at will.
I do hope you shall have soon better weather in order to ripe your BM's in a nice way and without much worries of excessive rains or erratic extremes of ambient temperatures.
Let's keep our fingers crossed.

Shah,  Yes Violeta dries (but not too easy) as it is a rather late fig and if pollinated the amount of syrup will not allow a straight natural dehydration.
The best dry figs here are the two Smyrna's (Inch.Black and Inch.White), ripening by the end of July and having plenty of Sun to dry before the first September rains.
Another good option is the Common white fig 'CÔTIO', maturing early , which dries on its branch and you may pick it up when fully dry ! Over 80 % of the dried figs produced here are of this variety. See this topic:

http://figs4funforum.websitetoolbox.com/post/another-good-common-white-c%C3%94tio-6500973

Francisco

So far it looks to me like Black Maderia, hopefully mine will ripen in a few weeks and I can show to compare, they were ok last year in October, but it would be nicer to have them earlier I left around 30 on this year in hopes to make a a little bit of Jam, next year I think there will be around 80-100 if not more, really starting to spread.

It would be interesting if Violeta and BM were similar figs like Violette de Soilles and Noire de Barbatane where they are extremely similar but sutble differences, I don't think this possibility would be out of question, just a thought I had.

Francisco, You take the tastiest looking pictures. Wish I could taste all of your great figs.

Hi James,

Let´s wait and see by the time yours mature. I am also much interested for personal reasons to find out what the differences are. So far I have managed to root sticks of all the known names of this fig (?) plus an additional one recently found here in a rather isolated place, again with a new name.  May be next year, there will be some fruit to look at and see the major differences.

Francisco

Art, Thank you for your comments-
Feel sorry not having you next door or across the street to let you have the real Violetas, instead of that virtual 'tasting'.
Today I ate so many of these figs that I had to skip lunch...
I see,.. you still have no generous member to let you have a BM !
take care

Francisco

Francisco, those are, well, there just aren't words to describe those.  If those taste as good as the look, I'd give up all my other trees to grow 50 of those!  =)  Thanks for sharing.

Francisco, Just like Jon have Fig of The Day, You are da Fig Man of The Day. Beautiful
and tasty pic's. Happy to know what is happening across the continent. Am I correct
to conclude your Violeta is different from the other fig known as Violetta.

Paully, Thank you very much,  but I do not deserve that 'distinction'

I just put pictures  in this forum. Showing what I see, without any particular interest.  Just to let you look at a small bit of what figs we have here in  this very small 'fig place'.

As regards to your comment on the name, you are right.
It has nothing to do with all those other figs with Violette in their names..French, German, Swiss, etc..

The oldest official document I found describing Violeta dates from 1882, is a hand written report by a botanist, keen on fig culture and named Manuel Bivar
In a brief statement says basically...

Best as table fig (fresh), average size, purple/Violette skin, sweet and aromatic.

Francisco
 

My first ripe Black Maderia of the year, I oiled it to see how far off I was from ripening some, now with the cold weather I think it will be long than I had hoped.  There is also Colisanti dark there although with the rain they are bit watery whereas the BM (with the large cavity) was still thick with syrup, coating your tongue had a rich taste and slightly berry, better than last year for me, I am hoping for better result from un oiled figs.

James,

Nice figs. I do appreciate your efforts to try and get these figs to mature in time and before more humid, cold and unstable weather arrives.

Have you ever considered to build some removable wall shaped following an arc of circle or ellipse and to bring your potted figs (the ones you MUST ripen quick) to the concave side of that wall..?? you can created a better 'microclimate' doing so and helping those small trees with fruit to ripen in more favourable conditions. This curved wall would be painted white (white wash is fine) or layered with alu.thin foil, and facing SOUTH !
Doing so from June/July on, I believe you would get better results.

People here grow a good deal of tropical fruit in ground (bananas, papaya, mangoes, etc..), planting these trees on ground, somehow distanced from those walls (brick, plastered and white washed).. this is not commercial, just as we do for fun. The trees keep fruiting year after year and the fruits are very good.
Most of the house walls facing south here are white washed and nearby, one always see bananas, papayas, cherimoyas, etc..

Francisco

I would do this Fransisco, but I have run out of space to do this, my poly tunnel is 1/4 of my garden with piri piri chilis and tomatoes. ginger.  The other spaces I have for this would not accommodate the 30-40 gallon pots for this,  I think with a normal year in terms of weather they would have started to ripen already, they are more non oiled figs that are just about to swell, so by the end of the month I should harvest the last of them, if I do get a larger property, I will make separate poly tunnels or glasshouses to start them early to harvest in august and beyond but for now I am not able to do this as much as it would help, I oiled all my panachee today as the weather is supposed to be cold for the next while and I want to ripen them hopefully with little rain to see if I keep this variety another year or if I chop it up.  

Next year I hopefully can do a better shuffle with the figs to get them forming earlier like Martin has done, but work does get busy so the figs take second shelf.

i can use some of those right now.. 

Pete, James

I am confident that you shall see the difference.
As light-hours increase from now on, the more  homogeneous favorable micro climate created around the small plant,  will have a very positive effect on its development, fruiting, etc..

Francisco

Those pics are amazing! Wow!