Late Season I-258

@"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.
 
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.
 
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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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 ?
 
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