Late Season I-258

[Figology]

Nice pulp, but I’m not a fan of the extra chewy skin.
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[Figless]

@"Figology"#21. That's a beautiful looking Fig, photogenically scrumptious looking eye candy. I've never heard the skin was negatively impacting the taste of this popular fig fruit. I've got to congratulate you on ripening this delicious looking fig.

 

[Figology]

It doesn’t affect the taste, it affects my chewing experience which likes a less chewy skin.

 

[TorontoJoe]

Late? I’m still ripening them…. And they’re good!

I-258 is a rock star!

 

[ktrain]

I tend to eat the pulp and pitch the skin of the late thick skinned figs.
Some are better than others but not really a fan of the chewiness.

 

[JMF75]

Nice one Anthony. This time of year the skin becomes less desirable. I like chewy but not catcher's mit chewy lol

 

[Vitooch1]

I’m so happy you gave me that cutting of the i258. I must have had 3 dozen this season. It really is a Ferrari fig. 
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[TorontoJoe]

I know.... that fig is so hot!

 

[ktrain]

LOL....that's funny.

 

[Southeast Figs]

I like the leathery texture, unless there's an over dry spot which is usually around the eye. The dense chewy texture reminds me of a real fruit leather. But then I used to cut the crust off my bread, and now it's my favorite part like pizza crust, I used to throw it away, but now I love it.

 

[FIGSinGA]

I agree, the late season I258s are thicker skinned, but the pulp is still fantastically jammy and rich. I258 is a thicker skinned variety to start with, and that has taken some getting used to. Still love it though. First pic is with a (smaller) Sal’s Corleone. 
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[THE FIG HUT]

So many great reviews on the I258 fig. I will start a cutting when they become available.
I was always concerned it may not finish without a lengthy head start in Mississauga Ontario.
I do a fig shuffle each spring but that may not be enough. How much of a head start in a small plastic greenhouse would it require ?