Type: Common

Family: Likely Atreano

Flavor Group: Red Berry (caprified), Honey Berry (not caprified)

Season: Mid

Breba Crop: Yes

Origin: Sabatucci Watermill San Vito, Teramo, Italy

Possible synonyms: Unknown

How To Pronounce

(rē′ō)

Description

Rio is a fig that was shared by Mario DiNatale. It is very good and a favorite this season. In Mario’s notes, he has it listed as a yellow fig with many doubles, and stated it is “very nice well worth growing.” I completely agree with him that it is worth growing. Mine have been more yellowish green with a bright red center.

Mario has ripening dates in mid-September, however for me, it started ripening in early to mid-August. So it likely is solidly mid-season for ripening. It is a variety prone to sunburn, so upping potassium in the 2nd & 3rd stage of fig growth may be helpful as a preventative if you get heat waves like I do.

The birds have really enjoyed this fig, annoyingly so 😆, and I was getting little tastes on the halves they were leaving behind which were sooo good. I finally was able to get some whole ones though, and they were well worth the wait. I have loved this fig this season! It’s flavor is very much like those in the Adriatic family, that classic red berry flavor. But what sets it apart is that it seems to have a little extra zing in there and isn’t as cloyingly sweet like some can be. This isn’t a sticky-sweet spoonful of sugary jam, but a just right sweetness that is delightful to the palate.

I am uncertain if mine were caprified, I didn’t test for it. It is unusual for me to have a whole tree of figs wasp pollinated, but pictures of this from the East coast look lighter than all of mine which has me thinking they were indeed pollinated. That of course influences my flavor description. One grower back East describes the taste as sweet, mild honey with tropical hints, even pineapple, and states that it is delicious. So who knows, maybe this fig is a two for one special? Hand pollinate a few and leave others not pollinated and see which you like best. Either way, you’re likely to have something yummy!

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Type: Common

Family: Unknown

Flavor Group: Red Berry

Season: Mid

Breba Crop: No

Origin: Spain, Wild Figs Jesus or JW Figs on Facebook

Possible synonyms: None known

How To Pronounce

(kär dĭ NEE yō)

Description

Cardenillo is a wild fig from Spain that is popular in Asia, the US, and the tropics. The word “cardenillo” in Spanish means “verdigris” in English which is a type of green patina. It apparently is one that does well in a variety of climates including colder ones.

Cardenillo is a greenish-yellow fig with a vibrant red interior and tight eye. It is also one that is typically more oblate in shape, little to no neck, and can get cracks in the skin. This variety for me has not been very vigorous, in fact, it has remained quite short even after 4 years. Slower growth seems typical for this variety, though some do report having a more vigorous copy. It is also one that seems more prone to spoiling or Black Fig Fly issues. I’ve had it for several years but have never had a fig until now because of this reason. It really benefited this season from mineral nutrients, especially calcium and the other micros. So if you have a Cardenillo tree that is underperforming, really consider upping its nutrients and soil microbial content. The fruit size does increase as the tree matures.

I am so glad I have given this variety time because it is definitely one of my favorites this year. It has such a delicious berry fruit punch flavor and I have been fighting my dogs for who can get to them first. In fact, you can maybe tell from my pictures that I don’t have many to share here and I’m picking it earlier than usual just so I can have one! The flavor is complex with what comes across as a tropical note in there, it’s the first fig that made me think of that old kids’ drink Hawaiian Punch— though I haven’t had it in a long time to be fair and there’s nothing artificial about this fig’s taste. It definitely has a unique flavor profile that sets it apart from other figs. It’s also one that can be quite fragrant when you cut it open which is not a common thing with many figs. It is a very yummy and delicious fig that I will definitely hang on to.

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Type: Common

Family: Unknown

Flavor Group: Red Berry

Season: Early to Mid

Breba Crop: Unknown

Origin: Aiguillon, Lot et Garonne, France, Thierry Demarquest, Figues du Monde

Possible synonyms: ?

How To Pronounce

(Ah MAR cord)

Description

Amarcord was found in Aiguillon, Lot et Garonne, France and was brought to the fig world by Thierry Demarquest. It has intense red colored pulp and a flattened, oblate shape. It seems like it may have a tendency toward larger or open ostioles.

I haven’t had too many figs off of my tree but the ones so far are showing a lot of promise with a hint of a strong raspberry flavor that wants to come through but isn’t quite making it yet. Hopefully the flavor will come through more in later figs as it has a lot of potential to be a star. At the moment, it looks prettier than it tastes but I think it will improve and even now it is an enjoyable fig as is.

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Type: Common

Family: Unknown

Flavor Group: Red Berry

Season: Early

Breba Crop: Yes

Origin: Italy, Vladimiro Rocco

Possible synonyms: ?

How To Pronounce

(Fĭ gween)

Description

Figoin first appeared on the scene years ago in the old, defunct Figs4fun forum, introduced by Vladimiro Rocco. He has since changed the name from Figoin to Verdino del Nord on his site. The fun with that is there are different fig varieties also known as Verdino del Nord, a common one was distributed by someone named Tatiana. So you may see Verdino del Nord (VR) or Verdino del Nord (Tatiana) out there when purchasing fig varieties. To save in confusion, I’m going to refer to this one just as Figoin.

Figoin is a very small fig with a classic red berry flavor similar to that found in the Adriatic family of figs. It is early ripening which is fantastic for short season growers wanting a fig with this type of flavor. It also can be quite productive though the tree seems to stay relatively small in comparison to more vigorous varieties. The skin is yellow-green and the flesh a deep red.

One thing that really strikes me about Figoin is its similarity to 505-H, Yellow Neches, and The Sisters (the latter three I feel are synonymous with each other.) It has a very similar small shape, can have a swollen stalk, and even throws mule figs just like 505-H. The leaves are also quite similar. Figs on 505-H can have a peach/nectarine type flavor but it also will put out some stronger berry figs. It’s these strong berry figs that are incredibly similar to Figoin. These striking similarities really have me wondering about origins and possible sports having been separated and distributed so very long ago evolving into the different varieties we have today. I would love a DNA test on these four plus White Baca!

Don’t get me wrong, I’m not saying Figoin is the same as 505-H or Yellow Neches as it doesn’t seem to have the same peach vibe, just that I suspect a relationship. At the least, this is a possible family of figs we have here that hasn’t really been identified before. At the most, these may be synonyms and sports that really require DNA testing for more conclusive verification. Whatever the case, 505-H will give you peachy-berry figs with occasional strong berry ones and Figoin will consistently give you those berry flavored figs. Figoin is a delicious fig, it is enjoyable to eat and produces a lot of figs making up for its diminutive size. Its earlier ripening time also means starting off the season right with some really tasty morsels.

»» Do you have your own pictures of Figoin that you would like to add to this variety’s gallery? Let me know in the comments or PM!

Type: Common

Family: Unknown

Flavor Group: Peach Fruit-Berry

Season: Early

Breba Crop: Yes

Origin: Spain, Monserrat Pons

Possible synonyms: None known

How To Pronounce

(Də trās ĕs-plĕts, phonetic: duh trays uh-splets)

Description

Brought to the fig world by Monserrat Pons and is originally from Campos. Called ‘De Tres Esplets’ because it is said to have three harvests, (Esplets = Harvest.) It produces a breba crop and then continues to produce main crop throughout the rest of the season. Pons states that the breba crop is the tastiest with the subsequent crops being less tasty as the season progresses.

It is a smaller tree and grows slower but can be quite productive for its size. Does have notable seeds and can have some seed crunch. The flesh is quite loose and very soft. To me the taste was hard to pinpoint but was fruity and had a bit of a peach vibe, not much berry at all. It is different from Mount Etna family figs and so some really enjoy this variety because it is still quite early but a different flavor than others ripening at a similar time.

Some do describe it as not having much flavor, so growing conditions probably come into play with this one. Can have a little bit of an open eye and may have a tendency to split a little, though not near as problematic as some. Watering may need to be watched to improve quality. Relatively small fig, similar in size to Mount Etnas, with pink flesh.

I really like this one for an early variety with a different flavor than the typical Mount Etna type flavors. It performs well for me in my drier climate. I have no issue with the eye or with much splitting. Does not seem to spoil in heat.

»» Do you have your own pictures of De Tres Esplets that you would like to add to this variety’s gallery? Let me know in the chat!

Type: Common

Family: Atreano

Flavor Group: Honey Berry to Red Berry

Season: Mid

Breba Crop: No

Origin: Spain, Monserrat Pons

Possible synonyms: None known

Description

This is a fig found by Monserrat Pons in Spain. It is a larger yellow-green fig with pink to red flesh. This variety can be quite productive and makes a nice shaped tree. There is not much to report about it though. It is not a standout for flavor, not much complexity. It has a definite light berry taste, most like strawberry. It is not as intense as Adriatics, but has more flavor than a typical Honey Berry fig.

I don’t mind eating it, it is pleasant, and it isn’t on any cull lists at this time, but it also has not stood out yet. I do think caprification may improve this variety, but isn’t necessary for a decent tasting fig.

It seems to be one that does better in drier climates. Pons notes it for being watery and inclined to sour. I haven’t had those issues myself, but I would hesitate to recommend it for any humid or rainy climates for that reason.

It’s an okay fig.

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Type: Possibly Common

Family: Palmata Heritage

Flavor Group: Tart Berry

Season: Mid

Breba Crop:

Origin: California, Seedling found by Eric Durtschi

Possible synonyms: None

Description

This is a seedling find by Eric Durtschi in California. Thought to have Palmata heritage due to its furry skin, color, stem, and leaf shape. Originally called ‘Bath St. Seedling’ the name was changed to ‘Rose Gold’ by Rosalie, Eric’s daughter. Found growing out of the stump of an old palm tree next to a busy street.

Not much is known about this variety outside of California, so it is hard to say how it might do elsewhere. Caprification seems to affect this fig, but more will need to be reported later to know the degree.

It is a gorgeous ruby red on the inside, quite seedy. It gets a nice sweet-tart berry taste, like a raspberry/strawberry combo. Quite prolific, has a tendency to grow bush-shaped and puts out a lot of shoots from the roots. Figs are on the smaller side, caprification can make them larger.

I like this variety for its uniqueness. I doubt if it would ever make someone’s top lists for taste, but it is enjoyable to grow because it is different from other varieties and prolific.

»» Do you have your own pictures of Rose Gold that you would like to add to this variety’s gallery? Let me know in the chat!

Type: Common

Family: Mount Etna

Flavor Group: Dark Berry or Peach Fruit-Berry

Season: Early

Breba Crop: No

Origin: One of Mario DiNatale’s varieties from Wallingford, Connecticut. Possibly an unknown find from Italy.

Possible synonyms:

This variety is in the Mount Etna family of figs. There is a lot of overlap in this family and no doubt many are synonymous with each other. May be the same as Ciccio Nero or Hardy Chicago.

How To Pronounce

(Don Chē’chō)

Description

This is a Mount Etna type fig introduced by Mario DiNatale. There is some confusion if this is actually Ciccio Nero or a different variety. Regardless, it is a near duplicate of Hardy Chicago.

It is a very productive and reliable variety, a very good grower for potted culture. Its flavor always reminds me of peaches, and I would say it is more peach-tasting than berry, though growing conditions can affect flavor nuances.

This is a variety that, while it will never beat out the top favorites for flavor, is tasty in its own right and is a satisfying producer every year. This is the type that becomes an ‘old reliable’ in someone’s orchard and consistently earns a 3 out of 5 for me.

»» Do you have your own pictures of Don Ciccio that you would like to add to this variety’s gallery? Let me know in the chat!

Type: Common

Family: Mount Etna

Flavor Group: Dark Berry

Season: Early

Breba Crop: No

Origin: Reportedly received from overseas, introduced by Dom, a retired NYC detective living in Massachusetts

Possible synonyms:

This variety is in the Mount Etna family of figs. There is a lot of overlap in this family and no doubt many are synonymous with each other. May be similar to Saint Rita.

How To Pronounce

(Săn’gwə Dōl’chā, phoenetic sang-gwa dole-chay)

Description

This is a Mount Etna type fig brought into the fig world by Dom, a retired NYC detective who reportedly received it from overseas. “Sangue Dolce” is Italian and means “sweet blood”. It does indeed have a blood-red pulp and is one of the more sweeter of the Mount Etna types. It has more of a mixed berry taste to me rather than having a particular berry flavor that is dominant. It is one of my favorites of the Mount Etna types, though not the best producer. It seems to stay rather small in a pot but puts out a small quantity of figs each year. These are the type that can dry on the tree.

It is very typical of the Mount Etna family and has dark purple skinned figs with a slight fuzziness and bloom. The pulp is deep red and jammy. Figs are on the smaller size. It is a good tasting fig and I do recommend it as a Mount Etna type to try, though there are others that are better growers and producers.

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Type: Common

Family: Unknown, possibly Atreano

Flavor Group: Peach Fruit-Berry

Season: Early

Breba Crop: Some

Origin: California, found by Fig Gazer (Philip)

Possible synonyms:

• Yellow Neches

• The Sisters

• White Baca

Description

The mother tree is a heritage tree having grown for over 100 years at the location in which it was found by Fig Gazer (Philip) in California. It is most likely Yellow Neches, which in its own right was considered an “Old World” fig that was said to be introduced in early colonial days. Older trees of this variety were found in the 1940s growing in Virginia and multiple parts of California. This also fits with the description of White Baca, another heritage fig tree found in New Mexico.

505-H is a coded name by the founder of this variety. The name Yellow Neches is of unknown origin, though Condit stated that “Neches” probably refers to the swollen stalk which is more prominent than in other varieties.

This fig is known for producing mule figs. The stalk is quite thick in comparison to other varieties. The skin is also soft with some fuzziness. It is known for its changing flavor profile. Some figs have a lighter colored pulp with a mild, stonefruit type flavor often likened to peach. Other figs have a dark red colored pulp and are strongly berry flavored, much like an Adriatic. This variation has been reported in different locations. However, caprification also provides quite a change turning it into a larger fig with deep strawberry-red pulp and a more sub-acid berry flavor profile.

This is definitely a unique fig. Some may find the flavor “insipid” as Condit describes it depending on location grown, but for others it can be a delicious berry fig.

»» Do you have your own pictures of 505-H that you would like to add to this variety’s gallery? Let me know in the chat!

Type: Common

Family: Mount Etna

Flavor Group: Dark Berry

Season: Early

Breba Crop: No

Origin: East Lebanon, Bekaa Valley. Introduced by Marius, a colllector in Ohio.

Possible synonyms:

This variety is in the Mount Etna family of figs. There is a lot of overlap in this family and no doubt many are synonymous with each other.

Description

Red Lebanese Bekaa Valley is a fig reported to be found growing in the Bekaa Valley of East Lebanon by a collector named Marius. It is in the Mount Etna family of figs and is very typical of other figs in this family. It is a small, dark skinned, dark red fleshed fig. It has the characteristic Mount Etna dark berry jam flavor. This variety seems to grow well in hot and cold climates and is a favorite of many.

»» Do you have your own pictures of Bourjassotte Grise that you would like to add to this variety’s gallery? Let me know in the chat!

Type: Common

Family: Mount Etna

Flavor Group: Dark Berry

Season: Early

Breba Crop: No

Origin: Neighborhood fig in Connecticut of unknown origin.

Possible Synonyms:

Likely a synonym of others in the Mount Etna family. There is a lot of overlap in this family with many neighborhood “unknowns” sold or traded in the fig community that are likely to originate from the same place or were Hardy Chicago planted many years ago. Similar to San Donato di Ninea.

How To Pronounce

(chē-lē′ə-jä dōl′chā′, phonetic: chee-lia-ja dol-chay)

Description

Ciliegia Dolce is a dark skinned, small fig typical of the Mount Etna family of figs. It has a dark berry jam flavor with hints of cherry brightness that is very typical of other figs in this family. It has been a reliable producer for me, though remains a smaller tree.

It was a neighborhood fig tree in Connecticut that reportedly originally came from Southern Italy, much like San Donato di Ninea which comes from Calabria. It seems to do well in all climates.

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Type: Common

Family: Dottato

Flavor Group: Honey melon

Season: Mid

Breba Crop: Yes

Origin: Algeria; France, Thierry Demarquest (France’s Figues du Monde)

Possible synonyms: None known

How To Pronounce

(zho͞o-wăl ôm-brŭh)

I know of this variety from Thierry Demarquest’s Figues du Monde. Thierry on his website states this is a fig of unknown origin. Brian with ProFig has stated that it comes from Algeria by a collector named Mr. Beatrand. That is all I know at this time for its origin.

It is a yellow fig that I am placing in the Dottato family as it has a very similar taste profile and characteristics to others in that family. This family of figs does not always ripen well for me in my hot and dry climate. They seem to do better in part shade for me otherwise they can sunburn and spoil before they ripen properly. Joualle Ambre does better than others in this aspect, which could be due to its location in my yard. It is one of my favorites for this flavor profile. It’s very similar in taste to Rigato del Salento (PB) though minus the stripes in looks.

The taste is melon, a nondescript perhaps ripe honeydew-type melon, and very sweet. It can get breba, and the main crop ripens fairly early for me around mid-August. This flavor category of figs is a tough one because it is usually beaten out by the berry figs in terms of favorites. But this is a nice one to have as a refreshing change to break up all of the berry figs. It is one of the tops for me in this category.

»» Do you grow Joualle Ambre and have photos of it you would like to add to the gallery here? Let me know in the chat!

Type: Common

Family: Bourjassotte

Flavor Group: Dark Berry (or Red Berry if caprified)

Season: Mid

Breba Crop: Yes, light to no production

Origin: Spain

Possible synonyms:

• Socorro Black

• Violet Sepor

• Negro Largo

• Grizzly Bourjassotte

• Irene’s Black Greek (?, waiting for confirmation)

How To Pronounce

(Bûr’zhə-sôt Grēz, phoenetic bure-jha-sot greez)

Description

Bourjassotte Grise is a very old, historical variety. I believe it was first mentioned in literature in 1854 by by Audibert Frères as stated in Condit’s Fig Varieties: A Monograph. It was stated in 1872 that it had already been grown for many years in England under the name Blanche and was a favorite there. Bourjassotte figs were so named because they came from Burjasot, a village in Spain, near Valencia. (It is a french name for a spanish variety.) It is a variety said to do well in cooler climates and in container growing, though may drop figs in hotter climates.

It clearly has stuck around down to this day because of what a fantastic fig it is. It can have its ups and downs with fruit quality, but when it is good, it is very good. It is a delicious tasting, syrupy fig, with a nondescript, dark berry flavor that has a touch of complexity and brightness in there. Caprification may add that extra brightness or slight acidity and make the pulp more blood red. An underlying herbal or grassy note is sometimes detected. Oblate-turbinate (squatty with a short thick neck) in shape, purplish-grey skin with some bloom fading into a yellow-green neck, and a jewel red pulp. Highly recommend!

Check out Condit’s The Fig or Fig Varieties: A Monograph in the Resources for more historical information on this variety.

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