Violet Sepor, Algerian Cheouti, and Pizza!

9ah-figlet

9ah-figlet

Well-known member
Today, we tried again to harvest figs after the rains. After seeing so many split figs, it’s so tempting to pick them slightly earlier than usual.

Tonight, we ate the 1st Col de Dame GrisIMG_6424.jpeg
The first Algerian Cheouti of the season (beautiful deep color)!
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The first Violet Sepor of the season
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The Violet Sepor was the clear winner with a nice rounded berry flavor that was deep and sweet (no sharp bites).

We also made a fig and prosciutto pizza with a balsamic drizzle using St Rita and Black Bethlehem figs. We top the pizza with arugula (but only what we eat now because it doesn’t re-heat well). Yum!
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9ah-figlet said:
Today, we tried again to harvest figs after the rains. After seeing so many split figs, it’s so tempting to pick them slightly earlier than usual.

Tonight, we ate the 1st Col de Dame GrisView attachment 13735
The first Algerian Cheouti of the season (beautiful deep color)!
View attachment 13734
The first Violet Sepor of the season
View attachment 13733

The Violet Sepor was the clear winner with a nice rounded berry flavor that was deep and sweet (no sharp bites).

We also made a fig and prosciutto pizza with a balsamic drizzle using St Rita and Black Bethlehem figs. We top the pizza with arugula (but only what we eat now because it doesn’t re-heat well). Yum!
View attachment 13736
View attachment 13737
Click to expand...
Wow - simply wow !

I’ve had my eyes on Algerian Cheouti for a while, but read its most likely smith with another name. What is your opinion on that?

Is It one of your top 10 ? Or not yet
 
OMG how did I miss this, that looks amazing!
Dang now I'm hungry.

The figs in my freezer were meant for the freeze dryer but, maybe I should thaw them out for pizza! :)
 
vjmax said:
Wow - simply wow !

I’ve had my eyes on Algerian Cheouti for a while, but read its most likely smith with another name. What is your opinion on that?

Is It one of your top 10 ? Or not yet
Click to expand...
I'm not sure my experience comparing the trees is entirely relevant because my Smith is 5+ yrs old in a 15-gallon pot and my Algerian Cheouti is only 2 years in an 8-gallon pot.

The flavor of Algerian Cheouti and Smith are similar in that they both have the berry/strawberry base. My Smith is a true, clean, sharp strawberry whereas the Algerian Cheouti is a more muted, softer strawberry (a bit richer/less acidic bite). The Smith is ripening a lot earlier than the AC (again not surprising considering the age and root ball size difference).

I don't actually have a top 10 list yet. Once you're comparing "top-tier" figs, how well the fruit ripened is more impactful than the variety. Because my Smith tree is earlier/more productive, I'd keep it before I'd keep the AC if I was forced to cull. But I'm happy to have both trees because the flavor is good.
 
ktrain said:
OMG how did I miss this, that looks amazing!
Dang now I'm hungry.

The figs in my freezer were meant for the freeze dryer but, maybe I should thaw them out for pizza! :)
Click to expand...
Fig Proscuitto Pizza is a tradition at least once a season. This time, we used a lighter, crunchier crust (think focaccia) and it held up well. My husband normally favors a "well-done" thin-crust that sometimes can't support the figs.
 
9ah-figlet said:
Fig Proscuitto Pizza is a tradition at least once a season. This time, we used a lighter, crunchier crust (think focaccia) and it held up well. My husband normally favors a "well-done" thin-crust that sometimes can't support the figs.
Click to expand...
I do favor thin crust over thick too, but if it's nice and flaky it's all good.
Did you make the crust from scratch?
I never have but always wanted to...might be time to learn.
 
9ah-figlet said:
I'm not sure my experience comparing the trees is entirely relevant because my Smith is 5+ yrs old in a 15-gallon pot and my Algerian Cheouti is only 2 years in an 8-gallon pot.

The flavor of Algerian Cheouti and Smith are similar in that they both have the berry/strawberry base. My Smith is a true, clean, sharp strawberry whereas the Algerian Cheouti is a more muted, softer strawberry (a bit richer/less acidic bite). The Smith is ripening a lot earlier than the AC (again not surprising considering the age and root ball size difference).

I don't actually have a top 10 list yet. Once you're comparing "top-tier" figs, how well the fruit ripened is more impactful than the variety. Because my Smith tree is earlier/more productive, I'd keep it before I'd keep the AC if I was forced to cull. But I'm happy to have both trees because the flavor is good.
Click to expand...
Thanks @9ah-figlet . Appreciate the perspective!
 
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