Ercan, thanks for sharing your beautiful fig pictures. I’ve learned so much from your posts. Turkey has contributed many great figs to fig growers everywhere.

Pitangadiego had posted: "The last interesting fig was Falls Gold, which is a very agressive grower, and has a nice full, kind of nutty flavor, but if you let it get fully ripe, is so sweet that it will explode your head. The sweetness keeps building like the hotness in Jalapeno peppers."
http://forums.gardenweb.com/discussions/1893221/8-31-harvest-small-pix

Also: "Falls Gold -I got it from a fellow in the South, who was Indian or Pakistani, if I remember correctly. He had a lot of figs, and sent me about a dozen or so. He supposedly got it from the "Bill Fogerty" collection, but have no info about that collection. I have a few which turned out not to be what they were supposed to be. The problem is, they are really great figs, but for now are unknowns. However I don't care what the name is, if it is a superior fig." http://forums.gardenweb.com/discussions/1893221/8-31-harvest-small-pix

In my yard some of the best tasting ones are ripening August/September/October: Black Madeira/Fig Preto, Bourjassotte Grise, the Col de Dames (noir, gris, blanche), Panache, I-258; also Pane e Vino Dark, Battaglia, Dark Portuguese, LSU Scott’s Black. Even RdB and Unk Pastillere are ripening a light second crop now. 

This is my second year tasting figs and some of my results are based on only one or two figs. We had an awful heat wave here that hit hard my favorites from last year (I-258, VdB, CdDN). A number of varieties are just recovering and setting out a fresh crop of figs as if it were spring equinox instead of fall.

1. Black Madeira – (1 fig) It’s in the ground and had a slightly different taste from Figo Pretos (2 figs) in pots. The FPs to me had a similar taste but also a slight added umami under taste to it and wasn’t as good. Perhaps it’s just how I taste things, that particular fig or where they’re grown.    (Update 9/23- Today I tasted a fully ripe FP from the tree below and it was perfect -big, sweet, fruity, jammy, the best fig this year. Guess the tree just needed more time. The tree is also the most productive. It is the same as BM.) 
2. Unknown Pastillere (Smyrna) -Delicious abundance of sweet black figs with a slightly richer taste that Ronde de Bordeaux.
3. Ronde de Bordeaux was almost as good as the UP above, and produced an abundance of figs over a longer period of time. I’m still picking ripening figs off it.
4. Hative de Argentueil -dense, firm, and still juicy and moderately sweet. The flavor was more of a strong berry flavor to me with subtleties of taste which I'm not able to describe.
5. Bourjassotte Grise (2 figs) -it was my favorite among the Adriatic JH, Strawberry Verte, Battaglia, green fig/berry taste cluster. It was larger and slight sweeter than the others with a similar strong berry taste, especially since the Strawberry Verte figs dried up before ripening in the heat wave.
6. LSU Gold (1 fig) – I have to include this as the best honey flavored fig of the year, bigger than Pete’s Honey, which all dried up unripe in the heat wave, and sweeter and bigger than Marseilles EL (Lemon, Lattarula), which out produced it 10 to 1. 

I liked the story about how the French prince (Dauphine) who became King Louis 14th. His favorite fruit was figs. His favorite fig was named Dauphine, after him -of course. The gardener with a lot of work and creativity was able to keep him in figs six months out of the year.  It would be interesting to know exactly how he did this and what varieties he used. There's a movie on Netflix about the cook at Versailles and his efforts to keep Louis happy. I forget the exact name. It may be the TV series "Versailles"
http://candy210098199.tripod.com/id5.html

You’re right. There seem to be a number of figs called Dauphine.

“1. Dauphine (san pedro) -“Dauphine (San Pedro variety) is an oval with a bit wider tip (where Ostiole is) Bronze fig with light (white to honey) interior” That seems to be the variety that Tyler posted pictures of:
http://figs4funforum.websitetoolbox.com/post/grise-de-tarascon-breba-2016-8175714?highlight=dauphine

“2. Violette Dauphine - A dark fig with a deep red interior. Looks like a real winner.”
That seems to be the pictures Leon posted. The purple Violette Dauphine is said to have the best flavor here in the hot SoCal environment and produces two crops of figs. VD is on my wish list.

Condit didn’t like Dauphine but his focus was on commerce and not on taste:
“IRA CONDIT: No other commercial plantings have been made in California, as Dauphine can hardly compete successfully with other black figs such as Franciscana (Mission) for fresh-fruit shipping, and its quality dried is very inferior.”
Since he’s calling it a black fig, he’s probably talking about Violette Dauphine.

 
“Also is anyone growing Dauphine from Raintree Nursery? http://www.raintreenursery.com/Dauphine-Fig-Gallon-Pot.html “
I’ve wondered about the Dauphine that Raintree sells. They describe it: “This fig is from France. It has brown and green skin and brownish flesh. It produces two crops and the breba summer crop ripened well and tasted good at the Mt. Vernon research station in Western Washington.” 

It sounds like it is the San Pedro Dauphine rather than the Violette Dauphine.  

I’ve been wondering also about Dauphine = Grantham's Royal = Royal Vineyard = Drap D'Or. All of these look different from the Grise de Tarascon picture here.

From: http://www.pommiers.com/figue/figuier.htm

Original French text:  "Grise de Tarascon: Très grosse figue, de couleur violet pale proche du gris, importante production de figues fleurs au printemps dans les région tempérée."