Fig Variety Details



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Variety Strains
Condit Monograph

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).

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Main Crop

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Main GDD
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Main Fruit Size
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Breba Crop

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Breba GDD
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Breba Ripening Days
Breba Fruit Size
Breba Seed Crunch
Breba Skin Thickness
Breba Eye Opening
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Breba Fruit Drop Resistance
Breba Split Resistance
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