So interesting to see the comments in this thread! Two of them that some of you have on the chopping block are excellent here. (Whether they're really identical fig varieties is another question, what with multiple sources, etc.). And of course taste is subjective as well. But overall it just highlights the notion that location matters: how well a fig turns out in my locale may be very very different from how it will do at your locale. For example, Conadria here is excellent. (Whether mine is really the same as yours James, I don't know. And maybe if you tasted the ones grown here, you wouldn't like them simply because our tastes are different, or maybe you'd find them appealing because they turn out differently when grown here compared with Kansas). But I can tell you that here, Conadria has been excellent. I've got a third year tree in a pot (about 2.5 years old now), and it produced at least 50 ripe figs this year. They were sweet, juicy, mildly crunchy (seeds), and had great flavor. They're also rather large, which is nice. Most have been 50 - 60 grams each, and at least one of them was between 75 and 80 grams. It's my son's favorite variety (or so he states). Not smack-you-in-the-face sweet, but very appealing. Though not my favorite (I'm partial to Aubique Petite and Hardy Chicago, and a few others), it is nonetheless an excellent fig. I picked three more of them just today, and can't wait to go eat them. I'd rate it 8 out of 10 overall. Similarly, Peter's Honey is on the chopping block for some of you, and it's a great fig here. A real keeper. (Again, all the caveats about who knows if it's really identical to the ones that you guys have). Though some of the figs spoil on the tree (they hold on to the wood really tightly, and if you let them get overripe, they tend to spoil rather than dry like most other varieties do here), my potted tree produced easily 100 figs, of which I'd estimate 50 - 70 of them have been excellent honey figs. The skin is a bit tough (moreso on the main crop than on the breba), but with a beautiful and very ripe honey flavored center, it's easy for me to overlook the tough skin. Definitely a keeper in my location.
My LSU purple has been very bland. But it's also just a third year tree. I was tempted to put it on the chopping block, but then I saw comments from others on the forum saying that this one takes a few years to improve, but that the wait is worth it. So I'll give it another year and see. But the few figs I've had from that tree were among the blandest and least flavorful figs I've ever eaten. They looked nice enough, but that's about the only good thing I can say about them. Still, I'll give it another year and see if it really is worth waiting.
I will be getting rid of some trees. I'll post about what I'll do for disposing of them later in another thread (i.e. in case any of you wants them or cuttings from them, please don't PM me or bombard me with emails now... I'll post something about how to get them after I've taken care of the people I promised cuttings to). They're Kathleen's Black (reputed to be a very good variety in some climates, but doesn't seem to like my cool weather), Turkmenistan (same story... just doesn't do well here, but reputedly makes very nice figs elsewhere... it also makes some of the largest leaves I've seen on a fig tree... around 18" across), and Jurupa (same story... I heard that this one does very well where there's real heat). I suspect all three of those will do much better in warmer climes, but they don't seem suited to cold climate fig growing.
Mike central NY state, zone 5a