With alot of figs here in Dallas.. where we only get half as hot, but more hot than most other places, and also we change between dry and rainy, the main factor is swelling and ripening times. I have only two or three plants with heat issues related to foliage growth.. so long as i keep them hydrated. The ones labeled Figoin are destroyed in heat . The leaves just dont like it over 100F and a few others drop leaves easily but replenish quickly usually. im not sure that watering more would help
Being that mine are potted, the root temps influence the time that fruits form probably.. im growing larger rootballs before I try in ground again.. you would think they would go crazy sooner but here they tend to go crazy as soon as summer cools, the fast heating speing slows my potted ones down fast...but some fruits do form in the first shorter spring season right before it gets 'hot' by our definition ...
the main issue is whether they try to swell when it's very hot and then if the fruit can handle it. Vulnerability happens for yellow red and green figs when they swell and become tender .. Most of the fruits have no problem growing when green, pre ripe...even when the foliage has paused due to the heat the fruit still grow and continue to ripen with most .. or at least attempt to.. and so I think they would set fruit even better inground with more stabilized temps and that will change the timing.. and I strongly recommend growing the large rootball before going in ground or mulch and irrigate
The dark figs so far havent cooked like red and yellow figs, just a few just didnt like it. Ive not had good Nuestra Senyora Del Carmen yet on a nice sized plant that had made several fruits... they seem to cook into place and lack in size and flavor but possibly other factors besides extreme heat. But I think heat tolerance is related to pigment in the fruit in most cases... maybe a few have unique mineral demand or moisture preferences
Ive had a few in pots that just aren't that good in pots that are known to do well in heat. RLBV made figs but just not any good ones after the first year in the pot, while alot of others did fine in about the same everything.. and it maybe just the timing of fruits they turned out alot smaller even when extra ripe the regular etnas when ripening mid summer.. they were much better this year and i think it was cooler when they ripened
With that said the First BM on my little starter plant is one of the healthiest looking figs and it didn't start to swell until far after alot of others which is a good sign that heat could be a non issue. And a darker looking fig than Black Madeira
Definitely a worthy trial in case no one chimes in with experience ... most of the factors seem right
I was thinking about your climate and it maybe that you get more fruitset earlier due to having a good runway, or maybe spring is hot... appropriate temps and sun for fruitset make the first part of the show.. when air and ground temps are stable above a certain temps to cauae fruitset will matter the most.. that will be the key for desert figs imo.. when they set fruits relative to when they ripen..
and the darker figs are most likley to handle it well if timed to ripen in the hotter temps but Manzanita seems to be leaning late which would be perfect. If that doesn't change here they ripen late enough to be perfectly timed but before Cravens Craving ... I think it will be on a schedule similar to MIB which set a fruit in hot temps and ripened it later but we'll before CC.. Hopefully right in the fall cooldown for you. I have CC just sitting there still perhaps slowed by the chilly weather not sure they ripened right after Madeira last year but MIB well before them
You probably need to get past the first year or two to make any conclusion .. the timing can change alot based in when the plant starts in my experience but that's probably the root temp issue
I know I'm winded but it's sort of rare to get desert reviews and hotter climate reviews and so I hope the points help with other considerations/trials too
