Alacantina

General

Variety
Alacantina
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AKA

Alagantina, Alicantina, Blanqueta, Blanquella, Blancassa, Blanca Clara, Blanca de Capoll Llarg, Cantina, Galantina

Variety Strains
Description

The Alacantina is usually consumed dry and is rarely eaten fresh. It is common in the Mallorca region.

The fig tree has average vigor, with a very crisp crown, thinly dispersed secondary branches, which droop towards the ground. The leaves tend to be concentrated at the tips.

No breba crop.

The productive main crop bears early. The figs are yellow, pyriform, with a unique yellow pulp and an extremely long peduncle. The achenes are average size and quantity. The crop has a typical harvest period.

Though the skin is thin, it is quite strong. Dries well, even on the tree. The tight eye is a huge plus.

The leaves are mostly 3-lobed, but can be 5-lobed, with serrated edges.

Pedigree
Condit Monograph

As Alicantina: (syns. Blancassa, Blanca Clara, Cantina, Blanqueta). Described by Estelrich (1910), Sanchez (1922), and Priego y Jaramillo (1922).

Tree upright, with 5-lobed leaves; widely planted on the island of Mallorca. Figs spherical, medium; stalk slender; color green. Highly regarded, both fresh and dried. Resistant to spoilage in wet weather.

Collection
Monserrat Pons
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Origin
Mallorca

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Main Crop

Main Earliness Rating (5=early, 1=late)

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Main GDD
Main Ripening Days
Main Primary Flavors
Sugar
Main Additional Flavors
bland
Main Primary Flavor (New - In Process)
Main Secondary Flavor (New - In Process)
Main Flavor Notes (New - In Process)
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Main Seed Crunch Rating (1=none-little, 5=heavy)

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Main Eye Opening Rating (1=large/open, 5=tight)

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Main Eye Description
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Main Split Resistance Rating

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Main Uses
Drying
Main Additional Notes

Breba Crop

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Breba GDD
Breba Flavor (Difference from Main)
Breba Primary Flavor (New - In Process)
Breba Secondary Flavor (New - In Process)
Breba Flavor Notes
Breba Ripening Days
Breba Eye Description
Breba Uses
Breba Additional Notes

Climate

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In Ground Zone
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Additional Notes

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