Figs in Algeria Are So Good! - Weird Fruit Explorer
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- Опубликовано: 23 авг 2024
- Episode: 689 Algerian Figs
Species: Ficus carica
Location: Algiers, Algeria
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There is another type of fig in Algeria that is larger in size and has a slightly different taste. It is called Bakour (باكور), which appears before all other types.
Among the most famous fruits in Algeria during the summer season are figs, grapes, prickly pears,
Many of the houses (حوش جزائري) have fig trees and grape vines, including my family's house.
If you want to taste the fig better, you have to remove its skin, and the taste will rise to another level.
My mom makes fig jam, a lot of factories here do that too, the jam can be healthy by replacing the sugar with date molasses.
Figs are also dried in Algeria like raisins, and are served on some occasions such as the Amazigh New Year.
Green figs : bacoor
Dark figs : bakhsis
You eat figs with their peel, haha
Hello, I'm Algerian and we have fig trees in our garden for our own consumption, it basically as you said, but both the green one & the dark one looks like they've been picked early because if the ones left longer will be more sweet (we call it in local daridja Kartous كرطوس or Karmous كرموس ), there is another type which is dried out and usually the left figs in the tree in automn we dry them and pack them for later consumption as they take longer to rot (we consume them with olive oil or sometimes conserve them in jars filled with olive oil too).
There's an island in Turkey called İmroz/Imvros/Gökçeada, that formerly had a mostly Greek population. One old guy spent his life collecting fig varieties everywhere he went, and planted them on one piece of land. There is every size, shape, color and flavor.
There's a guy in Spain that did something similar named Monserrat Pons. He's like THE FIG EXPERT.
Are they gone?
@@hopegold883 the trees? I believe they are still there although I haven't been there in more than 12 years.
Cool video! I used to live as a child in Algiers, so this strikes a melancholic chord in my mind.
I heard several times from my mom that figs in Algeria used to be pretty good when we lived there. She also says the Algerian dates are much better than in other Arab countries.
Then they ban $ubhuman 🐖 like u when they got independence 😂😂
There is nothing better than fresh figs. I grew up with two large fig trees, we'd eat as many fresh as possible, the rest were preserved, dried, or pickled. Those trees produced so much fruit, man. Unfortunately, they were destroyed a few years back in Hurricane Harvey. I miss them so much and no shops in my area carry them.
So sorry you lost them! I had one in one house I lived in in California
They are different varieties, in Portugal we have many different varieties of figs. If the figs are dry inside they are no good, the best figs have something like honey inside. A good tip for choosing the best figs is to choose the ones with cracked skin.
well said
My thoughts exactly, figs need to be syrupy and juicy to be heavenly!
Yes, those figs even the red one, got harvested a bit early, the best figs are dark violet with cracks and they taste very close to honey, Algeria has the figs that I'm talking about..
Im from the eastern side of Algeria and pretty much every house in my hometown has a an apricot tree or a fig tree or a grapevine or all of the above and more if the house has got a larger garden. The summer was always a joyful time due to the amount of fresh fruit people get from those trees. I live abroad now and i miss the taste of fresh fruit from home.
Hey, I grow and sell figs for a hobby. Wanted to answer your question around 1:15 in this video. An early fig isn't an unripe one, it's just one that produces earlier than other varieties. There are early figs, standard figs and late figs. Early fig examples here in the States would include Celeste, Pastiliere, Oak St Unk, those types of figs. Standard figs are your Brown Turkeys and adriatic figs and whatnot. Later figs tend to be like your Black Madeiras and Black Zadars.
There's also a chance that by early they mean "Breba" which is typically called the first-crop fig, whereas most figs are sought for the main crop, or the second crop.
The green taste you got is because the fig still wasn't ripe. When fully ripe, figs are super sweet and full of jam. They also become very soft, almost mushy, have torn skin, and sometimes honey dripping out of the flower. Also they do not have any white sap inside of them, and the white flesh turns into a translucent green-yellow colour. Basically with figs, the worse looking ones are usually the best ones.
@Benamar .X
I saw your reply that you instantly deleted for some reason, probably because you realised how stupid it sounds. I've been eating figs since I was a kid, so i know very well what the difference is between a ripe fig and a bad one.
Algeria had to be absolutely amazing! Someday I will get my big fruit adventure somewhere in the world, and you're a huge inspiration for that so thank you for sharing your adventures with all of us. I've got a huge list of possible places to go thanks to you. I hope everyone is doing well and having a great day!
thanks Fred!
You're the most welcome to come and visit the amazing algeria 🇩🇿 if you're a fruit lover than algeria is like a heaven for you especially in summer there's a variety of delicious fruits 🍉🍓 while in winter there's the best citrus fruits 🍋🍊 you'll ever find 🥰😊
As an Algerian, I advise you visit the country in the spring or the summer period if you want to enjoy the delightful experience of tasty fruit. The winter and autumn don't offer much of a variety other than apples, oranges and some types of dates.
You should try some figs in Spain, Portugal, and Italy, all of which are quite famous for their varieties and quality. Figs are a surprisingly underrated fruit considering their diversity, wide geographic distribution, ease of cultivation, and historical importance.
Fig wasps, man, fig wasps...
They are popular in Croatia as well.
As an algerian i can tell you that we have way more varieties of figs of all shapes and sizes , in the mountains of the northern region , thes two ones are a very early fruits actually the very same trees these figs are pucked up from will give the real figs that are sweeter later in the season ( from july to september ). I can assure you thet we have some of the sweetest and tastiest figs.
@@trucid2 what it’s just some crunchy protein
@@New_maker526 nah, those are just the seeds. The wasps that don't make it out are practically digested and dissolved by the fig. That kinda makes figs carnivorous plants in an accidental way 😜
Fun fact about fig wasps: after the fig wasps are done with a fig, the fig digests them
Not a fun fact if everyone knows.... also most figs do not use that method of pollination
@@justinwebb8831 Do you mean the pathenocarpic ones (the ones you can grow without the need of fig wasps)? Those set fruit without even being pollinated.
@@husch05Accidentally swallowing wasps is the main reason why I only grow Iraqi figs. They're self-fertile and don't need wasps. Downside though is their flavor: Not tasty. I mainly use them to make nutritious fig breads
They grow here in Italy too, and i love them, they're probably not exactly like them but they really similar.
The green ones are indeed ripen they do not take color, but inside they take a red color a lot and when they are perfectly ripen a sugar droplet comes out of the little hole, that's the perfect time to get them, although the fig trees get swarmed by bugs.
they grow in the pacific northwest of america too.
That green one might be a Desert King judging by the description and looks, and the "early" part probably refers to its Breba crop (the first crop that appears on old wood) as DK really only produces Brebas. The other one miiiiiight be a "Long D'aout" fig, but I really can't tell since there are so many vaguely long, dark figs with Breba crop production. The fact that Algeria was a former French colony and Long D'aout is a French variety lends a little credence to that theory. Figs don't really change from green to black with ripening quite like that, unless its a *really* unripe fig, so those are 100% different varieties.
Thanks for the info!
Algeria grew figs way before the French colonization, so they might have their own cultivars...Algeria used to be a huge agriculture powerhouse, and one of the bread basket for both the Middle East and Europe. When the French colonists arrived in Algeria they described it as a huge very well organized and neatly tended garden. Every square inch of arable land was meticulously cultivated and irrigated by a complex network of canals...unfortunately the colonization destroyed this, and all the successive governments after the liberation failed or more accurately weren't interested in rebuilding Algeria agriculture, they only focused on gas and oil production...
Yes, he says it was June, and in June you only have breba figs.
The main fig crop is in late August or September.
I mean... here in the Mediterranean.
@@WeirdExplorer No Jared, it's not a question of ripeness. Green or black, they are just different cultivars of breba figs. In Italy and France, breba figs are called "flower figs", they are more watery and less sweet than september figs, but I actually prefer them, they are more refreshing.
I highly doubt it has anything to do with the French. The only thing the french inteoduced to Algeria is some varieties of grapes used for wine making. It was a colony and therefore whatever was cultivated was for profit and nothing else. Grain was cultivated in large amounts too and that was after they destroyed a lot of forests leading to the extinction of many animals. Now there's barely any forests in the west.
the early figs called "bakour" which means "the one that comes early" it ripens around june, and the regular figs ripe around August to September, and they grow on the same tree, the black figs however grow in a different figs tree.
Early figs just means they are the ones that ripen eary. In Croatia we call the early figs saint Peters figs because they ripen arond the feast of saint Peter on 29th of June. Figs that ripen later in summer are much sweeater but can loose the sweetnes if it rains a lot.
Almost all 'early' fruits are muted versions of their later maturing siblings.
The green one looks identical to a variety called "Desert King" that I can grow in my yard in Seattle. They are green like that when fully ripe, and are absolutely incredible. That one you got looks really under-ripe; they should be falling apart soft and juicy with syrup when they're at their peak.
There are many types of figs in Algeria according to the time period, and there are types that have more juice like honey,
But the figs that are over-ripe, we add barley flour to them and they are dried for a while, then we eat them with olive oil and bread.
They are called an early fig because they are the breba crop which are formed on last years wood. This means that they are available in early summer as opposed to late summer and fall with the main crop of figs. Brebas are usually a bit bigger than the main crop too.
Exactly . In Algeria we call it "bakour" wich derives from the arabic word "bakir"wich means early and yes it's picked in early summer
I'm algerian, Some fig trees produce figs before their season and we call them bakoor (early), that's what you bought and it's not good.
But figs are harvested in late August and their taste so wonderful you should try it.
It depends, some bakoors really taste good as well, and that's coming from a fellow Algerian
I had a green fig when I first went to Greece. It was a unique experience for me as I have only seen dried figs all my life. I can still remember the latexes sap it exuded when taken from the tree, how soft it was, the very pink and slimy interior and the sweet pomegranate like aroma.
Figs are delicious. My grandparents had a fig tree back in the day. I think the variety was called Black Mission. Where i live now, you can still see fig trees in old people yards, but it is a different variety, more of a blonde or yellow color.
They are best when very ripe and soft. My grandmother would slice them into a bowl and add a little milk. Then we would wait a few hours while the milk clabbered.
I tried a fresh fig picked from a tree in Spain once. It was nothing like the dried figs you get in Sweden, it was both sweet and a bit tart at the same time. Really delicious
My grandpa was from Spain, and in Amboy I grew up on fresh figs that he grew in the yard. Wrapped them and insulated them for winter, and many yards up there with Mediterranean families have these cylinder-towers with fig-trees sleeping through the cold-temps. Because I always had them fresh, I hate the dried ones. Your “early” fig may be called that because it’s ripe sooner in the season than the other varieties. They come in color-ranges like plums - so there’s green, light-rose, and all the way to purple. I find the dark cultivars are richer-flavored than the green ones, the pale ones are in the middle.
I was in Iraq during fig season and I'm telling you, some of the best fruit I've ever eaten. Better then most desserts. Problem is that they go bad after a day or too when picked ripe so I couldn't bring any back with me
One Tipp don't cut them that way, wait till ripe and either peel off the skin or separate the fig in half with your fingers and turn them inside out and only eat the inner fleshy part of the fruit avoid the skin ... That way you will have a totally different experience of the essential fig aroma and flavor and texture and taste.
Happy travels and tours
It's a cultural/family tradition thing I guess. Some people eat the whole damn thing and think it's waste to not eat the skin (like me!)...others are more refined and sophisticated and think the skin is garbage...
@@LeChristEstRoi just wanted to make it clear that I don't think the skin is garbage, just that it totally changes the taste of the fruit. He can eat it separately and see the different types of taste
I'd say it depends on the variety and ripeness how to best eat it, a nicely ripened fig with a thinner skin is the best if you leave it on.
@@eev14 of course, it was just a suggestion because the skin can indeed change the taste of the fruit
Small yellowish figs grow in my city (Albuquerque, NM) but I don't like them fresh. In Southern India I ate a big dark red fresh fig (red inside and out). It was delicious!
Based on the interiors and the fact that you mentioned "green bean taste", none of these were fully ripe. That's the problem with getting figs in any commercial setting - they just have to pick them early in order to transport them. Pretty much the only way to taste a properly ripened fig is to either pick it from the tree yourself, or eat one that someone else picked in the previous 24 to 48 hours and kept it in the fridge.
We have green figs. You gotta wait till its basically rotten for full flavor. Yours wasnt close enough to ripe. It goes ruby red inside and the whole thing is so soft its hard to hold, its like trying to hold jam. thats when you know its ripe.
You should try wild South Australian figs they are delicious 😀
Quite a few of the wild Aussie ones are great. Sandpaper figs are a common find along creek banks here in
Queensland, very sweet.
The green one is called "karmous" and the dark one is called "ank El hamam" but you need to google them in Arabic to have results, btw they're different types not one is a more ripe version of the other, they're both different types and sorry to tell you but the ones you had aren't fully ripe, and you can easily tell by how they look when they're ripe you just squeeze them and they dissolve and they're soo watery and sugary, I hope you actually had more ripe ones and that these weren't your only experience😅 anyway I never realized these don't exist everywhere I thought it was a common fruit, there is one fruit we have in Algeria I know for a fact is very rare and maybe you've never had it we call it "tin El Chawki" in french it's called "figuier de barbarie" because Algeria used to be nicknamed Barbaria, I googled its name in English and I found "prickly pear" but it honestly looks nothing like the ones we have in Algeria, the pictures I found look so dry and uneatable the ones we have in Algeria are so good 👍 anyway hope you enjoyed your stay 🇩🇿
I suggest you to come to Sardinia, here we have plenty of endemic fruits that grow only here and they rarely can be found in the rest of Italy and Europe!
I am courious. Could you please name a few endemic fruits?
In Algeria, there are more than 50 types of figs, most of which ripen in the summer, and they are of higher quality than the figs that I tried
The figs you had there are both ripe and just different varieties. If you try to pick an unripe fig, you will not only have a hard time because unripe figs are so well attached to the twig, that it is almost more likely to rip of the branch than the fig, but also the rind of the fig will be very latexy and the flesh of the fig dry and unpleasant to eat. Depending on the variety the skin of the ripe fig can have any colour from green, yellow, brown, reddish, violet up to striped. The flesh can be only lightly coloured like the ones in your video up to a bright red. Figs are funny, the trees don't bloom. In Spring they just get little knobs that grow into figs. After an initial growing period the fruits remain at a certain size for some time before suddenly doubling in size, getting soft and juicy. To know whether a fig is ripe to pick you first check its softness (has to be soft) and then carefully try to pick it. If it is ripe, it will come right off, if it is not ripe enough, it won't come off at all.
Green varieties of figs are my favorite. I love this one I'm growing called Brooklyn White that is a pretty nice honey flavored fig. The variegated green and yellow ones (Panache variety) that you can sometimes find at supermarkets are also pretty good.
Fresh figs are my favorite fruit!! When they're good they're straight up heavenly. I love the smaller more ripe figs.
Most figs we can buy here come mostly from Turkey, they tend to be really dark purple on the outside and have a velvet feel to the skin.
For me, fresh figs are one of those things that's both delicious and still a bit of a letdown simply for how damn expensive they are. I kept on seeing containers of fresh figs at my usual grocery store but the price was a little high so I always just let the urge to buy a container pass. Last autumn, I finally decided to buy one of those containers of figs after I went for a walk and passed a couple of fig trees growing in someone's front yard (fig trees are unusual in the Seattle area). I rerouted my walk to include a stop at the grocery store and picked up an $8 container of figs (thanks, inflation!). The figs had a mild flavor but I did appreciate the deep sugary sweetness they had. I ended up spreading a little bit of cream cheese on the last few figs and the richness of the cream cheese totally cut through the natural sweetness of the figs - it was a nice little combo.
I'd say those figs are still a bit green, you'd normally have them with a more developed and pink interior
I'm starting to realize how lucky I am that my family planted a black mission fig tree in our backyard- one of my favorite things to do when the figs get ripe is go out back and pick a few for breakfast, they're so nice and sweet, juicy, and fresh. They're wonderful- unfortunately the squirrels and insects tend to really enjoy them too, lol. If we let them stay on the tree too long, the squirrels will find them and start eating even the barely ripe ones, so we have to be quick sometimes. So worth it though n.n
Hello! Longtime fan who had an idea if you ever wanted to try to explore fig varieties closer to the US. The Louisiana State University AgCenter has a fig breeding program that has developed most of the good varietals I've had and own several of them. I bet they would love to give you a tour of their orchards and let you compare!
The only time I’ve eaten a fresh fig was when we were walking through an empty wooded lot in Houston, TX, and we passed a fig tree with ripe fruit on it. It was great, completely different from the dried variety. It was one of the dark ones with a pink center. Delicious and juicy.
You have to go to a place where figs grow when they are in peak season, when they begin to drop their fruits the smell is overwhelming. Probably my #1 smell
i lived in Algiers as a kid. I would love to go back.
Belle vidéo, merci pour toutes ses explications.
Excellent fig review!
Yeah definitely deep dive into the wasp fig relationship sometime. It’s confusing when contemplating if figs can be considered vegan or even vegetarian…
Cool! Cant wait to see more of what you find. Love from Minnesota
i think figs are one of the most popular fruit in Algeria, we used to have around 20 fig trees all around my house. (btw, in Algeria we peel the skin off before eating it, and if the skin comes easily that means that it ripened)
My grandma has 2 giant fig trees. The plants themselves have been around since the 70’s. Beautiful figs and a fuck ton of fruit.
Ohh, man, fresh figs are a treat. I spent most of my life near Central California, so I've always had a family fig tree or a neighborhood fig tree I could pick from. I love them with goat cheese.
figs give two harvest a year around the mediterranean. the green we call brevas here in spain, and the red ones higos.
The black one is called Bakor. The green one is probably from the Kabylie region. I am not sure what its name is. There's an autumn variety that's also green and it's called Shetouia.
The green variety is probably the 'Desert King' variety.
The dark fig you tried is the popular 'Brown Trukey' variety AKA Crimson or Brazilian fig. Brown Turkey is a workhorse of the industry that can produce early, mid, or late season, dependent on the way you grow it, and no need of wasps for bearing fruits.
Both varieties can be found in EU markets as early as June and are later replaced by southern European varieties mainly from Spain and Portugal.
The best-tasting fresh fig varieties will be in Portugal and Greece.
We grow figs in California! I grew up eating fresh ones, they are delightful right off the tree. The ones in this video sure are beauties
Oh how much I would love to travel around Asia hunting for fruit I have only seen here on your channel, they're so abstract to me. My special interest goes to Chinese fruit.
I don't know much about figs, but the ones I picked for a while from a wild tree were sticky and tasted like honey without any greenish fleshy tarty flavors.
But I can see that fully ripen figs are really hard to transport, they were very soft.
those are called Bakour the winter variety ( less sweet, bigger size) come back in the summer for some real figue action, i advice you to visit Krichtel situated in gdyel/oran, you'll probably be surprised by the taste of figues in that area.
I would give anything to have a really good fresh fig! I've had very few really good ones, but they live on in my memory! Otherwise they've all been just as you described, dried out. Weirdly when I was a child seven or eight years old, we stopped by someone selling fruit out of the back of their car and they had fresh green figs. That was so good, I can still remember what it tasted like and it started me on a lifetime quest for good figs!🤪
Black fig called Karmous and the Green called Bakour
I love figs, but they are so, so, so delicate that I only ever eat them from the tree in one of my friend's backyard
You’ve gotta try the Nauclea latifolia the red African peach, they are found in Africa
You go to such interesting places, I love it.
Glad you enjoy it!
yees, infact even that darker one is an early fig, early figs taste less sweet and more fresh/grassy, they are mature it's just a weird vareity that grows and matures early
There is another type of fig in Algeria that is larger in size and has a slightly different taste. It is called Bakour (باكور), which appears before all other types.
Among the most famous fruits in Algeria during the summer season are figs, grapes, prickly pears,
Many of the houses (حوش جزائري) have fig trees and grape vines, including my family's house.
If you want to taste the fig better, you have to remove its skin, and the taste will rise to another level.
My mom makes fig jam, a lot of factories here do that too, the jam can be healthy by replacing the sugar with date molasses.
Figs are also dried in Algeria like raisins, and are served on some occasions such as the Amazigh New Year.
I wasn't a fig fan until my friend brought different variety of fig everyday for me to try. Now I'm a fan of honey fig and berry fig.
Look at all of those tiny wasps in those figs.
Negative
its really only the male fig that they germinate in called caprifigs, if a wasp enters a female fig they die
I know it’s there, but I’m not going to ruin the fig for me.
August is top figs season here in Algeria
Most people doesn't know that there are places where fig trees grow like weeds. And they dirty the place a lot. They also have like two seasons when they give fruit.
just my two cents....usually when a crop is referred to as "early", it means that it can be harvested or picked at peak ripeness/maturity earlier in the year than other varieties
Most people don't know that you can grow figs outdoors in most of the US, often requiring winter protection however.. Here in Seattle, winters are warm enough that isn't required. One of the main fig guys I see on youtube lives in Pennsylvania which is pretty cold and he does great. Also, judging by the fig channels I've watched on youtube, the figs you tasted did not look totally ripe to me. Makes a huge difference in taste.
I love figs and to find somewhat fresh one is a rarity when I live, like 2 times a year. I would love to try those freshly picked from the tree.
my aunt in algeria has a fig tree in her court yard along with orange and lemmons
Umm I don't know if you have some super special figs but those aren't totally ripe and one does take the skin off them , at least the skin of the black/ dark one
Figs come in different colours. The green ones tend to be paler than the purple ones on the inside. Some are even a honey like colour or nearly all white. Amazing fruit.
The figs actually kinda "digest" the wasps in it after some time. So usually, when we eat them, there is nothing left of them.
there are some wild fig trees which grow in london england where i am from, the fruit was semi ripe (the figs were brown not unripe green) but they tasted like sweet cucumber.................
Someone told you wrong. Algeria is very famous for fig fruit. Also, both the green and the dark ones are two different kinds. What you have in your hand maybe the early ones by the colors but also timing (June). There are many other kinds of figs; color, shape and taste....
Fig jam, especially home made is the best. Love figs and my first batch in South africa is just getting ripe now so cant wait. Just have to beat the birds to them first🤣
Those figs are so fresh and in the right season otherwise u wouldn't find them on market
I got another kind wich is called عنق الحمام = pigeon's neck
The reason figs aren't found in suoermarkets in algeria, and most of the times on roadsides, because they are grown in small local farms in traditional ways. The ones found in big cities are usually picked before they are ripe and ready to consume (so they last longer). The ones found in rural areas are way better.
You should try canistel-also known as egg fruit. It’s a type of sapote and by far my favorite
early fig is just another variety of figs that ripens early in the summer and it's only available for a short period of time and we call it '' bay' thar " in tunisia , and the other one is probably pigeon neck black fig
Figs have to be consumed within 24 hours of picking. That is why they are sold in small quantities by small shops who cater to well known customer base
There are so many varieties of figs, there is no “fig flavor”. Totally would be a good topic for future videos.
You should contact the RUclips fig guy. I think he owns the American fig company. He could probably mail you fresh ones
I never had a fresh fig until I went to Colombia. They're great.
4:14 it is called bakor (باكور)
My favorite fruit, miss Algerian figs😢.I used to eat them right from the tree
Okei Im a collector of figs, these are brebas, in Malta the white variety we have like it called Bajtar ta San Gwann Abjad which means White brebas of St John, while the black variety could be a Black Mission Breba Fig or a similar fig variety we got here in Malta known as Bzenguli Iswed which means Long Black. These were not ripe enough they have been harvested too early, they should be picked just when they are perfectly ripe as figs wont improve their taste once harvested (on the other hand they start loosing taste.) If you want to taste good figs search for them in late July-September in Spain/Portugal/Italy/Malta/Morocco/Algeria/Tunis/Greece etc
The figs you got did not reach ultimate ripeness.
I am from Algeria and I think that the fig tree makes the green figs earlier in the season and thus the name early figs. Then after some time you get a smaller sweeter and more tinder version of figs.
I love figs! I could eat them everyday!
ooh i love figs, hope i can find some fresh one day 🤤
I advice, when eating figs, to peel them like bananas and avoid the skin. The skin flavour and texture take away from the fig experience and the skin retains a bit of latex, especially if slightly unripe. I do suggest to try some "really ripe" figs, even if they are squishy the sweetness is superb. Italy ones aer good (i live there). I ate white figs, black figs and giant white figs (white ones are the green ones, black ones are the purple ones)
Algerian🇩🇿 products especially food are the best🥇☝️
The early fig is likely a Breba crop. The breba crop ripens before the main crop
Not just freshly picked. A neighbour had a big dig tree which made all the kids gather when the ripe fruits feel down. I can only attest to that tree it, the ripe fruit taste better than anything when in season.
Green is named "bakour", means in Arabic, early. It's picked early because maturing earlier than the other dark one. Different species.
By the way in middle Europe, there are no fig wasps, so the fig trees that grow there produce pathenocarp figs without all the wasp stuff. Only downside is that there are only two generations of figs per year on those trees opposed to the three waves you get with the fig wasps, but then again, the season is so short, that a third generation wouldn't be ripe in time anyway. In my region not all of the second generation figs ripen in time before the first frost in autumn.
cool bit about the wasp
We have those varieties in Greece. They are delicious. They are two different varieties. The black one we call it vasiliko siko that means Quinn's fig!
fig wasps are awesome. the wasp that lays the eggs sorta gets digested after it dies, and the other wasp leaves lol. don't be afraid of figs
You should also try figs in Sicily. Even prickly pears.