- Bourjassotte Grise (DFIC 339)
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- NPGS ID
- DFIC 339
Bourjassotte Grise (DFIC 190)? PI 18847, Bourjasotte Gris, Bourjassotte Grise, Grizzly Bourjassotte, Negro Largo (DFIC 228)? Violet Sepor (DFIC 210)?
- Variety Strains
The following applies specifically to Bourjassotte Grise (DFIC 190), but may apply to DFIC 339 since it was a re-submission:
Based upon genetic testing performed in 2010, Bourjassotte Grise (DFIC 190), Negro Largo (DFIC 228), and Violet Sepor (DFIC 210) were determined to be synonyms. See Genetic structure and differentiation in cultivated fig (Ficus carica L.) and a condensed spreadsheet compiled by Richard Frost.
Large fruits – pale green with purplish flush. Flesh dense red. Rich syrupy juice with excellent flavor. Profuse cropper.
This fig has long been highly regarded for culture in England, especially for forcing in pots. It was one of the best in the collection at Chiswick, from which it was imported into California as No. 18847. Trees are now rare in this state as the fruit drops badly while small. Apparently it does best in cool climates. The breba crop is small or missing. Figs medium, oblate-turbinate with short, thick neck and short stalk; eye medium, open; color greenish violet; bloom prominent; pulp dark strawberry, hollow at the center; quality fair to good.
"I love the color, i love the strong berry taste ! It bears much fruit, medium size and when fully ripe the skin is mixture of purplish violet to green color at the neck. Shape can be oblate-spherical or turbinate.Prominent neck with thick skin,the pulp is blood red color , it taste moderately sweet, sub-acid with berry taste and texture like eating strawberry jam! Most of the leaves is 3 lobes, only mature plant will exhibit 5 lobes."
The English gourmet writer, Edward A. Bunyard, wrote in his classic The Anatomy of Dessert: "Bourjassotte Gris with it’s brown-red almost jelly-like flesh is in the very foremost rank of figdom, and among the somber regiment of purple or black varieties, Negro Largo, Negronne, Violette de Bordeaux, will all meet the epicure’s approval."
The first year fruit from my B.G. were large, excellent tasting berry flavored figs with good sweetness. Condit rated B. G. as "mediocre in part due to its tendency to drop fruit during adverse conditions." Some people on the fig boards reported a similar problem. One person preferred I-258 to it for this reason: similar fruit but I-258 doesn't drop its fruit. My first year I-258's fruit weren't quite as good by just the smallest difference as my first year B.J., but both were similar and delicious.
The Fruit Expert (a British book) says of B.G.:" This one is strictly for growing in the greenhouse -it is too tender for outdoors. The fruits are rounder than the other varieties listed here and the flavor is better -probably the richest and sweetest fig you can grow. Good for pot cultivation."
- Condit Monograph
Bourjassotte Grisé (syn. Grizzly Bourjassotte). Described by Audibert Frères (1854), Hogg (1866), Barron (1868d, 1869a, 1891), Moore (1871), Pearson (1872), Rivers (1873), Luckhurst (1880), Wright (1895), Eisen (1901), Wythes (1902), Bunyard and Thomas (1904), E. A. Bunyard (1925, 1934), O. T. (1905), Starnes and Monroe (1907), Royal Hort. Society (1916), Cook (1925), Arnold (1926), and Preston (1951). Illustrated in color by Wright. Illustrated in black and white by Moore, O. T., Starnes and Monroe, T. (1907), and Condit (1941a, fig. 2, K).
Pearson stated in 1872 that Bourjassotte Grisé was a new name for an old variety, grown for many years at Clumber, England, under the name Blanche. According to Rivers, the Bourjassotte figs were so named because they came from Burjasot, a village in Spain, near Valencia. Barron (1891) reported Bourjassotte Grisé as “the most constantly good fig” he had grown. It has long been highly regarded in England, especially for forcing.
The variety was introduced into California as P.I. No. 18,847, from the Chiswick collection. Outside of collections, two trees of this variety have been located in California; one is in front of the Court House Annex, Santa Ana; the other is in the garden of Mr. Robert Gallegos, Mission San Jose. At both of these places and at Riverside, the production of brebas is very light, and dropping of green, immature figs of the second crop is heavy; apparently, this is an example of partial or incomplete parthenocarpy.
Tree fairly dense, vigorous; terminal buds violet. Leaves medium, mostly 3-lobed; upper surface glossy; upper sinuses of medium depth and width; base subcordate; margins coarsely crenate. The following description is taken from fruit borne by trees at Riverside, Los Angeles, and Fresno.
Brebas few, many not maturing properly, medium, turbinate, with broad, flattened, or somewhat depressed apex; color greenish bronze, or violet; white flecks conspicuous; pulp dark strawberry; quality fair.
Second-crop figs medium, 1-1/2 to 2 inches in length, and about the same in diameter, pyriform to oblate-turbinate, with short, thick neck; average weight 38 grams; stalk short; ribs slightly elevated, hardly prominent; eye medium, open, scales tinged with violet; white flecks numerous, conspicuous; color greenish violet, darker at the apex, many specimens showing a green zone persisting around the eye and on the sides; pruinose bloom well marked; pulp strawberry; quality fair. (Plates 10; 11; 12; 25, B.)
Caprified specimens with external color violet-brown; pulp blood red; flavor subacid, rather strong.
- Sub Family (New)
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- Image Gallery
- Main Season
- Main Yield
- Main GDD
- Main Ripening Days
- Main Primary Flavors
- Acid, Berry, Complex Berry, Exotic, Sharp Berry, Strawberry
- Main Additional Flavors
- Main Primary Flavor (New - In Process)
- Main Secondary Flavor (New - In Process)
- Main Flavor Notes (New - In Process)
- Main Fruit Size
- Main Seed Crunch
- Main Skin Thickness
- Main Eye Opening
- Main Eye Description
- Main Fruit Drop Resistance
- Main Split Resistance
- Main Rain Tolerance
- Main Uses
- Main Additional Notes
Seattle: 9/29/18, 30.1g
- Breba Yield
- 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
- Breba Seed Crunch
- Breba Skin Thickness
- Breba Eye Opening
- Breba Eye Description
- Breba Fruit Drop Resistance
- Breba Split Resistance
- Breba Rain Tolerance
- Breba Uses
- Breba Additional Notes
- Cold Hardiness
- In Ground Zone
- Produces After Die-back
- Rooting Ease
- Container Adaptable
- RKN Resistance
- FMV Resistance
- Additional Notes
- Container Growing Rating: very good
- Wind Resistance: poor