Fig Variety Details

General

Variety
Pied de Boeuf
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NPGS ID
DFIC 088
AKA

DFIC 88

Variety Strains
Description

Figues du Monde: Described in the 17th century by La Brousse. Medium-sized tree, leaves 5 lobes. Bifrose fig, red brown epidermis becoming green near the neck, elongated, slightly fluted, strawberry amber pulp, sweet.

Pedigree
Condit Monograph

Pied de Boeuf: Described by La Brousse (1774), Hogg (1866), Barron (1891), and Eisen (1888, 1901). La Brousse gave a disparaging opinion of the fresh-fruit qualities of Pied de Bœuf, but found it very good dried at Antibes, France. The other descriptions leave one in doubt as to the specific crop, but it is probable that both Hogg and Barron have considered the breba crop only, as a second crop of figs is not commonly produced in England. The slight attention given to this variety by horticultural writers is likely due to the fact that second-crop figs mostly drop unless caprification-is practiced. The late Leroy Nickel, of Menlo Park, California, obtained cuttings of Pied de Bœuf from England, and donated wood for the Riverside collection in 1927. Since that time it has proved to be a promising variety for fresh fruit brebas and for caprified figs of the main crop. Its behavior at Riverside has been better than in the cooler climate of Los Angeles. Tree and fruit characters are very much like those of Drap d’Or, but the two are regarded in this publication as distinct varieties.

Pied de Bœuf trees are slow-growing and densely branched, with terminal buds green in color. Leaves medium, somewhat glossy above, mostly 5-lobed, the middle lobe broadly spatulate; upper sinuses of medium depth and width, lower sinuses shallow, basal sinuses narrow; base cordate; margins coarsely crenate. The following description is based on notes made of figs produced during fourteen fruiting seasons.

Breba crop fair to good; figs oblique-pyriform; size large, up to 2-1/4 inches in diameter and 3-1/2 inches in length; average weight 79 grams; neck prominent, often curved, and up to 1 inch long; stalk slender, 1/2 to 1 inch long; ribs very prominent, the surface of the fruit therefore corrugated; eye above medium, scales rose to violet- brown; skin tender, waxy or glossy in appearance, with bloom fairly prominent; white flecks scattered, more or less concealed by body coloration; color Hessian brown, shading to green or light brown on neck; meat white, tinged with pink; pulp light strawberry, slightly hollow at the center, texture rather coarse; quality good. Excellent in appearance, but not well adapted to fresh-fruit shipping on account of tender skin and ribbed surface. (Plate 23, A.)

Second-crop caprified figs oblique-pyriform, above medium to large, up to 2 inches broad and 3 inches long; neck short and thick, or up to 1 inch long; average weight 63 grams; stalk slender, often curved, up to 1 inch long, sometimes enlarged or swollen toward the apex; ribs elevated, prominent; white flecks scattered, fairly conspicuous; eye large, open, scales violet; skin somewhat glossy, tender checking at maturity; color chocolate brown to mahogany red, attractive; meat white; pulp dark strawberry; flavor rich and sweet; quality excellent.

Uncaprified figs light in weight; center hollow; pulp amber; quality poor. (Plates 9; 14, C). See also Condit (1941a, fig. 2, R).

Family
TBD
Sub Family (New)
Type
San Pedro
Collection
Non-Carica
N/A
Availability
Average
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Beginner
Average
Beginner Rating

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Origin
France

Images

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Main Crop

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

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Main Yield
Average
Main Yield Rating

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Main GDD
Main Ripening Days
Main Primary Flavors
Main Additional Flavors
Main Primary Flavor (New - In Process)
Main Secondary Flavor (New - In Process)
Main Flavor Notes (New - In Process)
Main Flavor Rating

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Main Fruit Size
100-150g
Main Seed Crunch
Main Seed Crunch Rating (1=none-little, 5=heavy)

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

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Main Eye Description
Main Fruit Drop Resistance
Average
Main Fruit Drop Resistance Rating

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Main Split Resistance
Main Split Resistance Rating

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Main Rain Tolerance
Average
Main Rain Tolerance Rating

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Main Uses
Main Additional Notes

Breba Crop

Brebas?
Yes
Breba Yield
Breba Yield Rating

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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 Fruit Size
100-150g
Breba Seed Crunch
Breba Skin Thickness
Breba Eye Opening
Breba Eye Description
Breba Fruit Drop Resistance
Breba Split Resistance
Breba Rain Tolerance
Average
Breba Uses
Breba Additional Notes

Climate

Vigor
Poor
Vigor Rating

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Cold Hardiness
In Ground Zone
Produces After Die-back
Average
Produces After Die-back Rating

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Lignified Wood Winter Survival Rating

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Rooting Ease
Average
Rooting Ease Rating

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Container Adaptable
Average
Container Adaptable Rating

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RKN Resistance
Average
RKN Resistance Rating

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FMV Resistance
Average
FMV Resistance Rating

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Additional Notes

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