Yesterday's pick on plate. Calverte and LSU Purple highest on plate. 2 Zingarellas lowest on plate. Left to right across the middle: Papa John, Hardy Chicago, Mt Etna Unknown. All from pots except Hardy Chicago from in-ground. All great flavors except LSU Purple which was only passable. This one did not sugar up, picked too early.
Next two pics are Malta Black, which seems to me now to be a Mt Etna. Leaves, fruit, and growth on 3 Malta Black bushes from 2 different sources all screaming, Mt Etna. Bright strawberry flavor. Very shaded bush and fruit thus it did not darken much.
Next pick is fresh crisp strawberry sweet Calverte. Could have ripened longer but I'm coming to appreciate more the fresh fruity crisp stage of fig ripeness as much as or even more than the sugar jam stage of ripeness.
Also have come to greatly appreciate peeling the skin in strips (with fingers from the stem down) and eating much of the skin separately before eating the pulp, which diversifies and expands the flavor experience. You peel and eat the skin and you wind up with what looks like a mini peeled orange in your hand. Then eat the pulp and any skin remainder and you can get a better sense of the particular flavor of the fig.
Final pick is the passably ripe LSU Purple.
Next two pics are Malta Black, which seems to me now to be a Mt Etna. Leaves, fruit, and growth on 3 Malta Black bushes from 2 different sources all screaming, Mt Etna. Bright strawberry flavor. Very shaded bush and fruit thus it did not darken much.
Next pick is fresh crisp strawberry sweet Calverte. Could have ripened longer but I'm coming to appreciate more the fresh fruity crisp stage of fig ripeness as much as or even more than the sugar jam stage of ripeness.
Also have come to greatly appreciate peeling the skin in strips (with fingers from the stem down) and eating much of the skin separately before eating the pulp, which diversifies and expands the flavor experience. You peel and eat the skin and you wind up with what looks like a mini peeled orange in your hand. Then eat the pulp and any skin remainder and you can get a better sense of the particular flavor of the fig.
Final pick is the passably ripe LSU Purple.
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