Name your top 3 figs of 2025!

The Greek

The Greek

Well-known member
This was the year of exploration for me, as I was able to try over 30 new varieties for the first time, what an amazing year!

My favorites (all of these were 1st-time tastes):
Irene's Black Greek
Iranian Candy
Vasilika Sika VS
Sucrette (Baud)
CdD Blanc
LdA
Galicia Negra
Stella
VdB
Joualle Noire
Figo Preto
DSJG
NSDC
Cravens Craving
LSU Strawberry

My top 3:
1. Vasilika Sika VS - Sucrette (Baud) - CdD Blanc (3-way tie!)
2. LdA
3. Galicia Negra

In case you are wondering why IBG didn't make it, it is a 1-year-old tree that only produced 2 small figs - those were after heavy rains, so they were very watered down, thus not a good representation. Next year I hope to finally taste a good one!
 

Attachments

  • 2025-08-09 19.09.50.jpg
    2025-08-09 19.09.50.jpg
    239.7 KB · Views: 17
  • 2025-08-09 19.10.59.jpg
    2025-08-09 19.10.59.jpg
    263.6 KB · Views: 11
  • 2025-08-12 23.47.02.jpg
    2025-08-12 23.47.02.jpg
    166.4 KB · Views: 12
  • 2025-08-12 23.49.36.jpg
    2025-08-12 23.49.36.jpg
    159.4 KB · Views: 11
  • 2025-09-15 17.31.28.jpg
    2025-09-15 17.31.28.jpg
    154.4 KB · Views: 11
  • 2025-09-20 01.21.18.jpg
    2025-09-20 01.21.18.jpg
    162 KB · Views: 17
Last edited:
It was a strange year for ripening fruit. Some early varieties like Florea are just now trying to ripen. Many trees going in ground next year and hopefully that will help with ripening. I still have thousands of un ripened figs on my trees.

1) Euclid Unk AND Jamal Al Asfar
2) Arros Maxima (Almost tied for first because I let many of them dry on the tree)
3) Vagabond
 
rNexus said:
It was a strange year for ripening fruit. Some early varieties like Florea are just now trying to ripen. Many trees going in ground next year and hopefully that will help with ripening. I still have thousands of un ripened figs on my trees.

1) Euclid Unk AND Jamal Al Asfar
2) Arros Maxima (Almost tied for first because I let many of them dry on the tree)
3) Vagabond
Click to expand...
My arros is close. Hopefully in the next week in the greenhouse 🤞🏼
 
Number 4 and 5 for me would be Cessac and RdB. Cessac to me is just a better Adriatic. The core flavor is Adriatic but sweeter and with some other flavors mixed in.
RdB is just an overlooked fig. I grafted mine on a fairly mature rootstock(around 7 years old). The figs are around 30-40 grams and the flavor is that of really intense Bordeaux berry and very sweet.
RdB are the top four in the picture.
IMG_0037.jpeg
 
oat said:
Number 4 and 5 for me would be Cessac and RdB. Cessac to me is just a better Adriatic. The core flavor is Adriatic but sweeter and with some other flavors mixed in.
RdB is just an overlooked fig. I grafted mine on a fairly mature rootstock(around 7 years old). The figs are around 30-40 grams and the flavor is that of really intense Bordeaux berry and very sweet.
RdB are the top four in the picture.
View attachment 14782
Click to expand...
I believe it's the first time I've seen anyone refer to Cessac as Adriatic. I wonder why you would classify it as Adriatic. I don't have it, but I have Smith, which some say is a less refined version of Cessac. I would never lump Smith with the likes of WM#1 or Unk Prosciutto. Very different. What are your thoughts on this?
 
Figgin' A said:
I believe it's the first time I've seen anyone refer to Cessac as Adriatic. I wonder why you would classify it as Adriatic. I don't have it, but I have Smith, which some say is a less refined version of Cessac. I would never lump Smith with the likes of WM#1 or Unk Prosciutto. Very different. What are your thoughts on this?
Click to expand...
The core taste is strawberry jam. That’s why I said that. I think the strawberry flavor is stronger than even some Adriatic. It’s not green, so won’t be associated right away with Adriatic. I also have smith and it’s finally growing ok. I think next year it will take off and I can compare it more fairly with Cessac. Currently I’m in the camp of them not being the same.
 
Last year, my top three were very clearly identified. This year, now that I have added over 20 new carefully selected varieties to suit my taste, I feel quite challenged. I need another season to get a better taste of the new varieties and sort out my top list.

That said, here is what I have in mind, more or less —excuse my indecisiveness at this time.

1 - I-258/CDD Grise/CDD Mutante
2 - Borda Barraquer/VDS/DSJG/BNR/Paratjal Rimada/NDB
3 - Angelito/WM#1/UNK Prosciutto/Bourgasotte Grise/Vince #3
 
You must log in or register to reply here.
Back
Top