Fig Variety Details

Fig Variety Main Info

Variety
Datte
Our Figs Varieties List
P
Yes
Goto
NPGS ID
AKA
Description
Condit

Described by Gallesio (1817), Gasparrini (1845, as Ficus deliciosa var. castanea), Audibert Frères (1854), Hogg (1866), G. S. (1869), Du Breuil (1876), Pasquale (1876), Roda (1881), Barron (1891), Eisen (1888, 1901), Starnes and Monroe (1907), and by Tamaro (1948, with figure). Gallesio reported the following local names in Italy Fico Madama Rosso at Milan, F. Genovese at Pavia and Laggo Maggiore, F. della Madonna at Bergamo, F. Rossetto at Voghera, F. Larde at Alessandria, and F. Averengo and F. Datto at Torino.

Datte is reported to be common in northern Italy, where the brebas are especially esteemed; in southern districts, second-crop figs are better than brebas. It was introduced into the United States in the Chiswick collection as P.I. No. 18,845, and fruited in Georgia and California, but trees are now found only in collections.

The tree is of slow growth, with many small, slender twigs; terminal buds green. Leaves medium, glossy above, 3- to 5-lobed; upper sinuses of medium depth and width, lower sinuses shallow; base subcordate to truncate; margins very shallowly crenate. Description is from fruit produced at Riverside since 1931.

Breba crop small or none; fruit medium or above, oblique-pyriform, with prominent, often curved neck; stalk short; color green, tinged with violet from the underlying violet meat; pulp dark strawberry; flavor good.

Second-crop figs medium, up to 2-1/2 inches long and 1-1/2 inches in diameter, oblique-pyriform, but irregular in shape and size; average weight 28 grams; neck up to 1/2 inch long, sometimes curved; stalk thick and short, or slender and over 1/2 inch long; ribs slightly elevated, hardly prominent; surface dull, with light bloom; white flecks large, scattered, conspicuous; eye medium, open, scales straw color; skin light green, discolored by brown spots at maturity; meat white; pulp light strawberry, fairly sweet and rich, but dry in texture; quality poor. A considerable percentage of the crop drops when figs are small, indicating lack of caprification.

Caprified specimens with dark-green skin; eye scales bright rose color; fruits inclined to split at apex; pulp of a rich strawberry color, subacid, but of agreeable flavor. Much improved by caprification.

Variety generally poor, both fresh and dried, and not worthy of further culture in California. (Plate 22, D.) See also Condit (1941a, fig. 2, U).

Family
Type
Common
Readily Available?
No
Gateway?
No
More Photos @ Figs4Fun

Reviews

Other Comments

Main Crop

Main Season
Main Flavor Group
Main Skin Color
Main Pulp Color
Main Eye
Main Flesh Color
Main Drying Suitable?
Main Preserves Suitable?
Main Additional Notes

Breba Crop

Breba?
Breba Skin Color
Breba Pulp Color
Breba Flesh Color
Breba Eye
Breba Flavor Group
Breba Drying Suitable?
Breba Preserves Suitable?
Breba Wasps Required?
Breba Additional Notes

Climate

Cold Hardy?
Zone
Wind Resistant?
Good Container Variety?
Easy Rooting?
Additional Climate Notes