Alacantina

Alacantina

General

Variety
Alacantina
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AKA

Alagantina, Blanqueta, Blanquella (Emporda), Blancassa (Santa Margalida, Ariany), Blanca Clara (Felanitx), Blanca de Capoll Llarg (Manacor), Cantina (Arta), Galantina, SMN002IB

Description

Pons translation: The variety described is located in sa Barrala, Campos, Pere Ginard, is one of the most appreciated for drying and the best known and widespread Mallorcan lands, traditionally has never been consumed fresh.

The fig tree has a medium vigor, with a very clear crown, sparsely populated by secondary branches, which hang towards the ground, where the leaves are concentrated at the tips.

They are early fig trees, with a high productive yield giving a good harvest of yellow figs, pyriform and as an important differential feature, they have the characteristic yellow pulp and the exaggeratedly long peduncle. The achenes are of normal dimensions, as well as their quantity. The taste is bland, pasty, but tasty, dry. They are quite symmetrical and uniform in dimensions, very often they present abnormal formations; they have a difficult abscission of the peduncle and little ease of peeling, with a medium harvest period.

Its epidermis, despite its reduced thickness, is very strong, however, the unsurpassed quality is the absence of drying problems and the great resistance to the opening of the ostiole. It is a consistent fig, rather hard and quite resistant to transport with great ease of drying on the tree, qualities that make it one of the most suitable for livestock, both porcine and sheep, at one time setting the tone in the cultivation of the Mallorcan fig trees for all the flocks being at the same time the peasant's food as dried figs in winter.

The leaves mostly trilobate, little trimmed, with serrated margins, although they are also observed in smaller proportions, with little pilosity on the underside, negligible nerves and the obtuse petiole angle.

ALICANTE, in other parts of the island it is called by other names, like this, in Pla, "Blanca de capoll llarg", in Santa Margalida and Ariany, "Blancassa", in Felanitx, "Blanca Clara", that its time has nothing to do with a variety so called, totally differentiated. Its name could come from the lands of Alicante and in this case it would have been introduced by the Arabs or the Christians after the conquest of the Island or also be original of the ancient rafals of Alicanti (Montuíri, Llucmajor, Muro).

Condit Monograph
Collection
Monserrat Pons

Strains

Variety Strains

Images

Main Crop

Main GDD
Main Ripen Days
Main Crop Flavors
Sugar
Main Additional Flavors
bland
Main Eye Description
Main Uses
Fresh, Drying
Main Additional Notes
  • Pons: 8/18-9/24, 21.5g

Breba Crop

Breba GDD
Breba Flavor (Difference from Main)
Breba Ripening Days
Breba Eye Description
Breba Uses
Breba Additional Notes

Climate

Zone
Additional Climate Notes

Ratings

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