Favorite caramel flavor profile fig

[Wildcat97]

Curious to get everyone’s thoughts on the best one that has a caramel profile and is common. Thanks!

[PacNorWreck]

I have seen Florea, Brown Sugar Crunch, Teramo, and Osborne Prolific be described as having caramel flavors. Where are you located?

[drew51]

Osborn Prolific for me. It has to be dead ripe. Which is sometimes hard to determine. I don’t care for Florea or Teramo figs. Flavor is not strong. Barely there. I recently tried Unknown Lafayette a fig found in Louisiana. It had a nice caramel flavor. I need to have more. One was ripe. First fig of the year for me. I will have a better opinion of UL after next year. It’s rare right now and may remain so if I reject it. The guy who has it was here but I have not heard from him in a couple years.

[Netstars]

It is amazing how different a fig will taste when left to dry on the tree.
Many of the figs that seem light in flavor will concentrate and offer a totally different taste experience. Seed crunch also increases - great for us that like the crunch!

[Wildcat97]

PacNorWreck my location is in Phoenix Az so very different than your climate. Thanks

[great08]

Subscribed…

[MyDogMike]

LSU Purple…but must be 2 days past ugly.

[Realtorbyday]

"two days past ugly" that's funny

[great08]

I have a first year tee ripening figs right now. I shall wait a few days past ugly. Thank you…

I know it takes several years to get better with this variety as well.

[Netstars]

Two days past ugly is my new favorite figism!

[cjccmc]

If caramel includes the flavor of fig newton filling then surprisingly I'm getting that from some of my Strawberry Verte. Not straight off the tree where they taste like strawberry jam but after 3+ days in the fridge where they become semi-dried. This is a new discovery for me and I need to work with it more to see if it consistently happens. I do love that fig newton filling flavor in fresh figs.

[TNJed]

I’ve become a real fan of leaving them in the fridge a couple days

[drew51]

I get more of that dehydrating them. I did some Olympian breba and they were fantastic. Nice and gooey too like Turkish dried figs. Well better flavor. The sugar figs tend to taste better to me dried. Although I dry any kind. I can enjoy them all winter.

[TNJed]

I don’t know from experience but Moscatel Preto and LSU Red supposedly both have good caramel flavor. I have a local Kaye Unk that seemed to have some caramel/brown sugar to it but only got to taste it once last year. Hope to have more this year.

[jessup42]

Ate an improved Celeste yesterday and it was full on creamy caramel. It was picked a day early but still quite delicious and refreshing like light brown sugar.

[maxmonster]

I have an unknown tree by me that I picked a month ago. Only one that swelled I think because it was caprified early...? It could have still used maybe 1-2 days hang time. It started with melon and then hit me with brown sugar/ maple syrup. Was delightful.

I've been trying to get another since theyre swelling 3-4 at a time now.. but people are picking em all.. the ones still available still need a few days but everytime I get there theyre gone

[maxmonster]

TNJed I got 2 going! But they'll prolly go to friends. I can get cuttings anytime with it

[TNJed]

Nice. Do you think it’s common?

[maxmonster]

Pretty sure. Been trying to grab a fig to try... everyone's been grabbing these too early... I may have to do the same... im pretty sure it's also like brown turkey or a palermo...

[Netstars]

Brown Sugar Crunch - when dried on the tree.

[CeeFigs]

Oh my, that looks delicious! Is Brown Super Crunch synonymous with Teramo unknown?

[Sod]

I’m on the hunt for the caramel/maple thing. That’d be amazing. Sao joao preto is said to have that in its flavor, so I hope I get some breba next year.

Is Zaffiro one of these flavor types?

[PacNorWreck]

I’ve heard maple used to describe osborn prolific and especially lsu purple as well.

[FigHopeful]

I picked up Melanzana Meradoscola from Harvey last year. He described it as a berry/maple syrup flavor. I am looking forward to trying that one!

[arachyd]

I've seen DC-2 described as having a caramel flavor by Cajun B. but my tree hadn't matured enough to have flavor as of last year so I don't have personal experience with it.

[FigHopeful]

Great suggestions here. We've chatted about our similar climates before so I thought I would share my choices.

For caramel flavors I chose and planted an LSU Purple and Osborne Prolific. I've heard that Osborne Prolific prefers the CA coastal climates, but I am trialing it here. It doesn't get a lot of love, but the few who have been uber patient with it have rave reviews and find it quite unique. Mine got neglected in a 4x9 pot through summer, but I planted it in ground (in full sun) 2 weeks ago. We have been about 100 degrees daily for 2 months now with some increases to 108. The LSU Purple loves it here and was planted as a rooted cutting last year in ground. It probably gets the least water of my figs and despite that is 4ft tall with a really beautiful natural branched tree structure. I'm really happy with it's growth and it's working on ripening some figs right now for the first time.

Sod mentioned maple. I picked up some (supposed) maple flavored figs as well. I purchased Gambino (descrbed as maple syrup and banana) and Melanzana Meradoscola (from Harvey described as a berry/maple syrup). I have my first fruit developing on my 2nd year Gambino, but the Melanzana Meradoscola is new and probably won't fruit this year.