Looks like you've got a figgy feast there :) Which one's your favorite this year?

Tyler

Sal, those all look just delicious. I second what Tyler said, which one is your favorite? Tim

Copied from other forum so disregard name reference
Hi guys I posted pics and then waited for wife to get out of bed. We drank our coffee and then sat down with a piece of bread and enjoyed. It was nice for a change to get more than a few at a time. The Conadria was like a jam I put a piece between bread and made a sandwich boy they were good each one with it own flavor. The LSU Gold was not quite ripe but still good. Gene the MBVS were very good and none were overly ripe as per my taste. As sweet and full the Conadria was it had a unique flavor that I enjoyed. It was the sweetest in this trial
Lol. The Blk u/k are smaller so far as compared to last year but the trees are producing a lot more fruit
I have not picked many figs yet but in this sitting I would say the Conadria for
me 1) Flavor 2) seed crunch 3) sweetness 4) size
My wife preferred the dark ones and said the one I stole from her was probably the best Lol matter of fact it was the ripest Blk U/k and was very good also

Posted in another thread but would like to add to this one.
By far the best tasting fig was black U/k The sweetest fig was the Improved Celeste followed by Lsu Gold, Brunswick and the least of my likening was the BT

oooooohh man, that looks tasty!

Sal

Looking at your pictures, it looks like I have a Celeste and not a Brown Turkey. I bought the tree with no tags from an old nursery. The bigger one is the Mairselles. And my Brogdon for lunch,lol.

Silvia

They all look good to me but the best for me is the black unknown. Where did you get it?

Hi Silvia those look great and yes they look more like celeste than brown turkey to me. Glad to see you are getting to pick Marseilles it is a very good fig which can sit on tree and not sour or split I find, it just gets better with flavor and sweetness comes out. I left a few on to shrivel a bit and they were excellent. I guess it all is individual preference. Please keep us up to date as season progresses.
PS I'm looking forward to starting some of the veggie seeds you sent in a few more weeks It has been so darn hot and dry here and I might hold out to start till mid August.
EJP It was a gift from my uncle in NY

>>> It was a gift from my uncle in NY
I bet that it is a "Sal's Fig" from Belleclare (#39).

Hi George Not sure how to interpret that reply I have a Sal Corleone directly from you and thanks again. I also sent you cuttings from this fig which I believe came from Mt Etna area which is on other side of island. Are you saying that it looks the same to you? Have you picked fruit from the cuttings I sent to compare? I do not doubt that they can be the same but I have yet to get fruit from the tree you sent to compare probably another few weeks at least. Please email me or call as we can compare. Hope Michelle is doing well
Maybe there is hope for an ID Thanks George
All the Best
Sal G

Sal,

No, I am not say it is a Sal(C) - BC#31.
That fig stands by itself.

What I am saying is that it could be what I have
been calling as the "other" Sal, aka, BC#39.

I have a small one from a fig-friend that bought
it directly from Belleclare. So far, what I noticed
is that it tends to have some smaller (but similar)
leaves as that of the more available Sal (EL/Gene).

Did uncle (Sal?) buy it from NY or did he bring it
directly from Mt Etna?

Mt Etna figs (HC/Sal) seem to have very similar fruit/leaves.
(Last fall, discovered an unprocted fig two towns away
and from the leaves, I am sure it also came from Mt Etna)

Oh my! Sooo many Sals (even my MI translates as Sal).

Sal, thank you for helping identify my fig, they are in full production now and I eat some fresh and some in syrup in a shorter version of this recipe. For this recipe figs are picked firm and my father used to make it with green figs from his tree, they were very big.

Hope you do well with your fall garden, it is so hot now. Here is my fig tree. Thanks to you and Dan I did not chopped down, lol

Silvia

Here is a link that might be useful: figs in syrup

Sylvia,

That's a nice tree! Why did you almost chop it down??? I'm so glad you didn't do that.

Vivian

Silvia that's a fine looking tree for sure. It's just about the right size to maintain for a small backyard space. The figs in syrup look good by oh so sweet. I put them up whole also but a little different. I may try your recipe next year if I have enough figs. Thanks for the post, picture, and recipe. Here is a picture of some I put up a couple of days ago to be used later this winter. The lighter ones are Celeste and the dark one were given to me and are unknown.

What do we eat the fig syrup with? Would it be too sweet? They do look good. Thanks for sharing.

Vivian - I bought the tree for $5 and she said that they did not eat the figs, so I had my doubts about the tree. The first year planted it only produce little figs, this is the almost the third year and I really like it now.:)

Genecolin - Thank you, for my small backyard is perfect, I am going to keep it trimmed to no bigger than 6 foot so I can pick the fruits easily.
I do a different version of the fig in syrup, first I make the syrup and then I add the figs whole. Your figs look delicious! The brown syrup gives them a different taste and I love it with fresh cheese like here maybe fresh mozarella, ricotta or cream cheese.

Ch3rri - The reason that the figs are in syrup is because the original recipe is done with unripe green figs, very firm, it does have a different texture but it takes too long to make. When I do my simplified version with ripe figs, I use the figs in syrup instead of sweetener in my oatmeal or on top of greek yogurt.

Silvia

Silvia That tree filled out nicely. Did you add lime and fertilizer Looks good. Let me know when you are down my way.

George the cuttings were brought back from Sicily and tree started.Yes this came from uncle Sal my name is Sal and with all the different Sal figs I think it would only be right to name this one John Doe lol ;o)
Sal

This is one way I like to eat my figs in syrup. They're great on a breakfast plate. I like to sop up the syrup with the toast.
"gene"

Sal - My childhood fig tree was so huge and productive that I have never seen anything like it. It also gave fruits if I remember correctly a lot of times in the year, we had bags of figs to give away all the time. We lived at the bottom of the mountain, rich ,black lava soil, never had to use anything in the soil or even water. But I remember my father saying that the landscaper put guinea pigs droppings on the fig and that is why it was so productive. For the record I don't eat guinea pigs or rabbits. lol

Forward to now and my conditions, I know the soil is sandy and have no nutrients and maybe nematodes? When one of the Florida gardeners came to visit he came with garden gifts, bat guano from his bat houses, worm castings and because I did not know where to put it, I put it on the fig,lol

I will let you know when I go down your way.

Silvia

Silvia, whatever you are doing to your tree is working well. That's a very nice tree. You obviously have a green thumb.

Dan

I second Dan

Gene - That breakfast is fit for a King or Queen!!!

Dan - Thank you very much for all the knowledge that you share, I always learn something new from you. And I copy your recipe for fig newtons, I will make them when I have a party.

Thank you Sal.

Silvia

Hi Silvia,

I'm sorry I misspelled your name in my post. Let's hear it for bat guano!!! :) It's a beautiful little tree.

Gene, those figs look so good, as does that breakfast. I see the fig stems on the canned figs. Does that help them hold their shape? Is that why you left the stems on? If I'm actually seeing the stems, that is. You don't eat the stems, do you? I know... That's a dumb question.

Vivian

Here's at tip for those of you making some fig preserves and want to try something interesting:

After your figs are cooked and you pour them into hot sterilized jars.....add 1 jigger of either whiskey or brandy to each half pint of figs to make what we Cajuns call BRANDIED FIGS.

Gene, you definitely have it going on with your breakfast and fig preserves.

Dan

It's a great breakfast to do on a cool fall or winter morning along with a good cup of coffee. Vivian, the figs used here are Celeste and they were picked about a day earlier than full ripe. I leave the stems and skin on. That way they keep from falling apart while cooking. I do eat most of the stems except for a few that are woody.
"gene"