Very prolific cultivar, may well ripen figs into November if weather helps.
Fig skin no longer as clean as in summer, already showing some colder night scars-
But taste, sweetness and flavors are still there.



Francisco

Francisco: Your figs are very nice and tasty. Your photos are beautiful too, thanks for sharing.

Best,
Tam

Thank you Tam, I agree and say that you must have a refined palate!
I even dare to say that  fellows with a certain dislike for white figs, if given the chance, to taste this one, would certainly love it!

Francisco

Thanks for posting this, Francisco.
There is a variety Verdeal. What is the prefix 'Cotia' ?
Will you consider this variety as a 'late ripening' type ?

Francisco, good to see you're still picking, photographing,
and enjoying figs late into the fall.
I was hypnotized looking at all the juiciness in those figs.
I would cut my tongue licking that knife!

Have you been seeing cotio verdeal ripen all season, or
do they get a later start? Do they take longer to ripen?

Looking back at this (almost over) season, which was
your favorite?
Which one surprised you?

Ottawan,

Thank you for your interest. Let me try my best to make a bit of light on the subject. I may also have contributed to some eventual confusion.

There are in Portugal the following figs bearing those names individually or associated...

Verdeal - one word only - a white large Smyrna variety , a very flat fig with marked ribs a particular green skin (sort of jade green), red/carmine pulp very close to the one shown tonight, with a great number of very tiny seeds. Dries well, but difficult to find and not easy to root

Côtio - just one word - an average size Common white fig also a flat but more roundish shape, green skin and light strawberry/pink pulp, highly productive tree, once ripe it sticks to its branch and dries there until it is picked up. For centuries the most popular as it was the backbone of our dry fig exports.
Farmers would force polination of Côtios to get better yields of a more flavored and bigger fig.
There are also black côtios, similar to white's but difficult to find.

Côtio-Verdeal - two words - a white large Common fig, green skin and red/carmine pulp, very prolific and with Violeta and Black Bourjassote they may ripen figs through November. For some reason, this variety does not easily accept caprification.

Very few people grow Verdeal figs (Smyrna)... a lot grow Côtio and some, not many, have Côtio- Verdeal. People tend not to be very specific when talking figs. When they say Côtio, I think that there is no confusion.. and when saying Verdeal, in most cases they mean Côtio-Verdeal

Hope this clarifies any confusion
Francisco

Francisco, 
As usual, you've got my mouth watering.

Great pictures!

Thanks Francisco for the good explanation.
It raises another question. Could "Verdal"   ( http://www.galgoni.com/FRA/Fotos_Maxi/056.htm ) be a variation in name of the same fig in a different region around Mediterranean basin?

Lovely photos!

Hi. great pictures.

same confusion here . the general population just know how to eat the figs but not the particulars about the varieites...

Thank you fellows for watching and commenting.

Rui, Yes this variety is very syrupy and shows that attractive red/carmine pulp colors...nothing will be left on the knife! Commences fruiting early/mid August and goes through November. My very best, for my taste are the two Smyrna - Incharios Preto e Branco, then Violeta, Quarteira, this one.. etc
The surprise was the quality and size of fruits this season, particularly Violeta.. with nice, big and juicy figs.

Ottawan, The 'galgoni' fig you mention  (verdal) does not seem to be related to Côtio Verdeal.
I believe its name comes from the dark green skin that induces you to believe that is is not yet ripe..if you see what I mean.
-verde- in latin rooted languages mean the color green, but also is an adjective, for instance, for  a fruit, to tell that it is not ripe yet.

Now the news - bad first : it is raining a lot now ! a bad thing for my late figs (there will be one or two exceptions) 

and the good ones: 'in ground' trees, figs, almonds, carobs, olives, etc., which did not get a drop of water for the past 4 months, must be very happy now and, looking at them in the fields you do feel and have to share their joy.

Francisco

Fransico im curious how is the skin on this cultivar thick or tender during its peak season ripening ?

Martin,

Côt/Verdeal skin ´keeps being tender along the season ..Aug/September figs will display  a number of skin cracks , which fade away on late figs-
Violeta has a harder skin, although peeling well.. late Violetas get rather hard specially on the flat zone around the ostiole.
But the hardest of all is 'Couro duro' .

Francisco

Thanks Fransico.
That fig you posted pictures i bet is one of the top better light types.

They look amazing!

Franscisco;two word with 3 different name of variety.thanks for your explanation