Origin of Neveralla?

[mountainfigs]

Neveralla is sometimes, and sometimes not, spoken of as synonymous with Archipel and Osborn Prolific. Seems to me there are two different figs there. The latter two seem to be described as lighter of skin, the former seems to be darker. I have one (or two) of the three though not sure which one yet.

Did a little research, direct and indirect, and find that Neveralla seems similar in fruit and leaf and other description to the Bulgarian fig Florea (Michurinska-10). Does anyone know the origin of Neveralla? Has anyone grown these two side by side for 2 or 3 years? I would doubt that they are the same fig, but some of the indications make me wonder. So, I'm curious to know the differences between Florea and Neveralla. I would think that the differences would show up most clearly in fruit size and ripening time, Neveralla being larger and later. Has anyone observed directly, or tasted both?

[drivewayfarmer]

Hi Tony ,
I have both Florea and Neveralla and to me they are very different.
Florea is much earlier ripening and smaller and so far better tasting than my Neveralla.
My Neveralla is younger so maybe taste comparison isn't quite fair at his point, but it sure ripens fairly late here in NH.
I've never directly compared the leaves because I never thought about them being that similar.
Maybe I'll put them near each other this year and pay closer attention.

[mountainfigs]

Thanks, Kerry, for the information.

A number of the nurseries that carry Neveralla (or Osborne Prolific, at least) seem to repeat the notion that the fig can ripen even if grown in the shade, of which I would be dubious, now, but it made me think that if any fig could ripen in less than optimal sun it would be an early ripening variety like Florea. And since Florea and Neveralla seem somewhat similar in fruit and leaf appearance, I wondered. That said, I never purposefully examined last year the leaves of the variety I have that may be Neveralla, so the leaf difference may not be what I recall and may be as significant as differences in taste, size, and ripening time.

I continue to wonder how Neveralla (and/or Osborn Prolific) got to the west coast where it seems to be most highly recommended, and I wonder from where it arrived.