Another Adriatic fan is born!

ETXfigs said:
If you like Atreano, you should look into growing Doctor Gowaty. I think it is an Atreano type and has large figs. I don't know if it's cold hardy or late. I have a 1st year Dr Gowaty but have not tasted a ripe one yet. @2Angels likes the good doctor very much. She would be able to give you better info on it than I can
Click to expand...
Thanks, I’ll look into that one.
 
BucksCountyFigs said:
@oat
@grasshopper
@ETXfigs

Oops, it was an Atreano, not a Teramo!
Is an Atreano an Adriatic?

It was just like strawberry jam, even with the crunch, which was very nice and the first time trying a fig with a seedy crunch.
Click to expand...
Atreano is Adriatic adjacent. This type of figs can get pretty good berry flavor, but usually when things are a little cooler. In the heat, it can even turn into a sugar or honey fig. It’s on a spectrum.
 
Inflorescence said:
Atreano is not an Adriatic, but is its own family type. Thermalito is an Atreano type fig. It’s one that when pollinated becomes more like an Adriatic, but not pollinated can be more of a honey berry fig.
Click to expand...
A big difference for me between Atreano type and Adriatic is the skin. Atreano skin has more of that figgy/melony flavor even caprified, while in Adriatic the figgy flavor is pretty much gone when ripe.
 
oat said:
A big difference for me between Atreano type and Adriatic is the skin. Atreano skin has more of that figgy/melony flavor even caprified, while in Adriatic the figgy flavor is pretty much gone when ripe.
Click to expand...
I can see that. Adriatics have their own taste which is almost with an herbal note? green? For lack of a better word.
 
  • Like
Reactions: oat
oat said:
A big difference for me between Atreano type and Adriatic is the skin. Atreano skin has more of that figgy/melony flavor even caprified, while in Adriatic the figgy flavor is pretty much gone when ripe.
Click to expand...
Hmm…I didn’t know that. I’ll have to ask the person who I got it from.

I do not like a figgy flavor, but I didn’t detect it on the one I ate. I’ll ask. Maybe it’s a mislabel.
 
BucksCountyFigs said:
Hmm…I didn’t know that. I’ll have to ask the person who I got it from.

I do not like a figgy flavor, but I didn’t detect it on the one I ate. I’ll ask. Maybe it’s a mislabel.
Click to expand...
I didn’t say that it’s unpleasant like unripe fig. I meant melony figgy. I don’t know how to describe it properly.
 
oat said:
I didn’t say that it’s unpleasant like unripe fig. I meant melony figgy. I don’t know how to describe it properly.
Click to expand...
My Celeste have that melony flavor if I pick them early. Tastes like honeydew melon and really good. If I let them get super ripe they are sugar bombs.
 
oat said:
This is not mine. I believe it’s Alastair in Sebastopol. Atreano type is weird like that. It’s a good fig if you have the right climate.
View attachment 15455
Click to expand...
Interesting. Thank you for sharing that. I didn’t realize climate could change it like that (other than caprified vs uncaprified). I wish I had taken a pic, but it was literally all deep red like that, but all the way throughout and consistent, with just a thin white syconoum. And it looked and tasted literally like juicy strawberry jam (with no melon or figgy taste). Like this stock pic from the internet, but the same color red like the pic you sent.
 

Attachments

  • IMG_5771.jpeg
    IMG_5771.jpeg
    85.7 KB · Views: 1
BucksCountyFigs said:
Interesting. Thank you for sharing that. I didn’t realize climate could change it like that (other than caprified vs uncaprified). I wish I had taken a pic, but it was literally all deep red like that, but all the way throughout and consistent, with just a thin white syconoum. And it looked and tasted literally like juicy strawberry jam (with no melon or figgy taste). Like this stock pic from the internet, but the same color red like the pic you sent.
Click to expand...
So many figs can lose some of their berry flavor in hot areas. This is not super rare. Atreano type is just more obvious. Take a look at Condit Monograph and you will see that he wrote a lot about whether a fig is more suitable to coastal(cool) or inland(hot).
 
There are a few Atreano. If the tree traced back to Bellclaire, then it is likely to be the true one. There is also an Atreano Gold which is reportedly different from Atreano.

Like others said, Atreano is not an Adriatic. The good news is Atreano can be ripened easily in your area without headstart versus Adriatic can't ripen without.
 
oat said:
So many figs can lose some of their berry flavor in hot areas. This is not super rare. Atreano type is just more obvious. Take a look at Condit Monograph and you will see that he wrote a lot about whether a fig is more suitable to coastal(cool) or inland(hot).
Click to expand...
Yeah, I definitely agree with that. I used to live in Coastal SoCal so I noticed this pretty early on. And yes, I have read some of Condit's descriptions about hot and cool climate. I think figs need enough heat to ripen but probably not too much that it rushes to get the job done. :)

Figs ripen above 90F can taste differently than those ripen in the 70-80s.

In a way, I am glad a fair amount of my trees ripens late this season.
 
grasshopper said:
Yeah, I definitely agree with that. I used to live in Coastal SoCal so I noticed this pretty early on. And yes, I have read some of Condit's descriptions about hot and cool climate. I think figs need enough heat to ripen but probably not too much that it rushes to get the job done. :)

Figs ripen above 90F can taste differently than those ripen in the 70-80s.

In a way, I am glad a fair amount of my trees ripens late this season.
Click to expand...
Yes, there is such a thing as too sweet of a fig ;) The best taste is I think around high 70s to mid 80s.
 
oat said:
Yes, there is such a thing as too sweet of a fig ;) The best taste is I think around high 70s to mid 80s.
Click to expand...
It is not just the sugar level but the complexity in flavors. High temperature (especially night temperature) can destroy some of the delicate, complex flavors.

I also think mid 70s to mid 80s is the best for taste.

I remember comparing notes with a local friend. My favorite was CddB that season and he was ready to cull that variety, calling it dull, just a sugar bomb. It was one of the most complex flavored fig I had tasted but mine ripened in January indoors under controlled conditions. Next season, I tried to ripen it outside with some adjustment. I couldn't get back the same wonderful flavors but ended up with sugar bombs like my friend got.

From then on, I have been thinking how to delay ripening so most of the crops are ripened under cooler weather. And it seems to be working well so far.
 
You must log in or register to reply here.
Back
Top