My tree is from an air layer purchased on fig bid from a reputable seller with a RUclips presence. It's potted in a 15 gallon, and I've had it for three full seasons. It's not impressive compared to others that could be in that pot. White Madeira for example. WM#1 is earlier, more productive, and better in every way.
Not impressive in what way? Ponte is definitely later, has roughly the same productivity, has a slightly worse eating experience (in my opinion), but has better rain and split resistance. I don't think a direct comparison is very fair considering how different they taste. A better comparison is Green Michurinska vs. White Madeira #1 where GM ripens 3 weeks earlier, produces tons of breba, but doesn't have the same amazing chewy skin WM #1 can get.
A couple of corrections, Ross: The highest price paid was $980, NOT for cuttings but for a well rooted plant. The buyer made 5-10 X that amount from selling his own cuttings and plants. Those who bought his plants probably made their money back and more. That's the capitalist fig system at work, I guess. The location was shared with two trusted fig friends only, something that's been done routinely. Crystal ball was out for repair that day. Regarding the skin of the Ponte Tresa, it is a perfectly normal fig skin when not partially digested by ants or over-ripe . Good video, otherwise
Hello, wondering if you are in the fig tree business? Would like to ask for your advice... I’m a chef, and want to plant a small orchard of figs for the kitchen. European bistro type restaurant. Let’s say, dessert figs.Do you Have a formula or style of planting? I’m thinking six to seven kinds... could you comment ? And I just found out the tree I bought is a Celeste. Thought it was a Black Mission. Wtf? Thanks for your help. Jeffrey
Can’t speak to Joaule Rouge but they do look similar in comparing pictures. My PT produces well in Tallahassee but is not in the right type of climate. I have the suspicion that the ones I sampled in Switzerland were caprified.
i grow this in southern California. it took a few years, but right now easily in the top 5 to 10% of all figs I grow. A SUPERB fig
how is the growing in California? I also live around OC. I recently just get into fig hobby and want either get this variety or Black Madeira.
@@andrewdinh5428 hi Andrew
I don’t grow it anymore
others better like white madeira #1 and VdS
@@nickka2009 Can I know why? Is it not a good productive variety compared to WM#1? Whats your thought about I258?
That color on the inside is GORGEOUS 😍!
all the "great stuff" have the deep red colors, like Cherokee Purple tomatoes.
A THOUSAND DOLLARS for a fig tree ,thank god my grand father cannot hear that !
Thanks for the video. I appreciate your knowledge. 💖
My tree is from an air layer purchased on fig bid from a reputable seller with a RUclips presence. It's potted in a 15 gallon, and I've had it for three full seasons. It's not impressive compared to others that could be in that pot. White Madeira for example. WM#1 is earlier, more productive, and better in every way.
Not impressive in what way? Ponte is definitely later, has roughly the same productivity, has a slightly worse eating experience (in my opinion), but has better rain and split resistance. I don't think a direct comparison is very fair considering how different they taste. A better comparison is Green Michurinska vs. White Madeira #1 where GM ripens 3 weeks earlier, produces tons of breba, but doesn't have the same amazing chewy skin WM #1 can get.
I’m paying 7 bucks per cutting now lol.
A couple of corrections, Ross: The highest price paid was $980, NOT for cuttings but for a well rooted plant. The buyer made 5-10 X that amount from selling his own cuttings and plants. Those who bought his plants probably made their money back and more. That's the capitalist fig system at work, I guess.
The location was shared with two trusted fig friends only, something that's been done routinely. Crystal ball was out for repair that day. Regarding the skin of the Ponte Tresa, it is a perfectly normal fig skin when not partially digested by ants or over-ripe . Good video, otherwise
Hello, wondering if you are in the fig tree business?
Would like to ask for your advice...
I’m a chef, and want to plant a small orchard of figs for the kitchen. European bistro type restaurant.
Let’s say, dessert figs.Do you
Have a formula or style of planting? I’m thinking six to seven kinds... could you comment ? And I just found out the tree I bought is a Celeste. Thought it was a Black Mission. Wtf?
Thanks for your help.
Jeffrey
@@jeffreyjann1263 I'm just a hobbyist with the fig bug. Ourfigs.com has all the advice anyone could ever want. Good luck!
@Justin Tym It was on the Swiss side, Tim.
Figoin variety is the latest flash in the pan...
Can’t speak to Joaule Rouge but they do look similar in comparing pictures. My PT produces well in Tallahassee but is not in the right type of climate. I have the suspicion that the ones I sampled in Switzerland were caprified.
I saw those ants and that skin looked BAD!😂
Do you guys eat the fig without the skin lol
My tree has some fruits but taste is good but not that good as it cost 😢
This fig original from Ponte Tresa village in Italy, not Switzerland!
@Justin Tym the same Ponte Tresa village is in both Italy and Switzerland. This fig was found in the Switzerland portion of the village.
@Justin Tym oh so it’s a border town?
💖
Old Soul 💕
Yes
Old Soul overripe
I got mine from fruitnut, won bid for my plant for $13