Good evening, my friends, this tree here is Figo Preto in this tree actually was started from the mother tree that my friend sue found. She’d, gotten some cuttings to John verdict and John started those, and I bought two of them another one back over.
There is not growing as well. Neither one of them is that vigorous and I have one that I’ve grafted under Brown Turkey is recently that I’m going to plant in the ground in between the two. I have some black mayor Madeira to my right that is ripe already.
I believe both figs are the same. I’ve said so many times and some people say they go prep those Rapids earlier, and I would say that really it’s, just a fluke from time to time. One will be right earlier than the other.
This year after black Madera was ripe earlier, but the birds got all the fruit here’s. The inside pulp I’ve got my production assistant Jan here I’m gonna. Let him have half. Some people are put off by the Chui skin.
I like it myself, you always peel the babe with your wish, but I, like the texture, the Pope was very delicious. I guess is I’m, a medium berry, flavor, and sweet. He’s been well described many times. I think that yeah.
So I’m today. August 12, we’re a bit late this year, because cool may weather, but we’re, getting right fig. We’re getting hot again now I’ll. Just take a quick pass and show you my Black Madeira, and that’s, grafted onto Brown Turkey.
There’s. Quite a few figs in here that we’re eating my Birds. I looked this morning trying to find one and they’re all wiped out. So no video of that today, I’m, hoping to get another bird scared to buy to cover this end of the orchard batter, because my bird garden is about 300 feet away from here, and it’s, just not covering well enough.
Review from Yazuny Dalton
Good morning, everyone today, I will be picking my fickle pretzel and it’s, a from a one-year victory. So this is my first year with this victory and I have a cake that is ready. I’m very excited. I’m trying to get it to focus.
I’m, very excited about this fake because it’s supposed to be one of the there’s, an airplane okay, so it’s supposed to be one of the best bags and it’S also considered to be very close to black Madeira, if not the same, so I’m very excited about this one to go ahead and pick it up.
Pretty much fell right off and starting to wrinkle a little bit there’s the honey coming from the eye. So there’s the ego pretzel and comparison to the quarter. It’s a very dark, pretty thick, okay one.
Second, I’m gonna get it open. Actually, here let me show you the leaf pattern and it’s. Usually, a single lobe sometimes has it comes out like this with a single little, but it has the one on the side or a tri-lobe there’s.
The single lobe, so they’re, usually stayed to try lobe leave patterns on it. Let me get this big cut, open, okay, so cut open the thing and it looks really nice. I think the fact that the trees only in its first year it’s, making the fruit look different because the treating is too mature a lot more and to make better fruit.
But it looks good and I’ll go ahead and give it a try there’s the eye in the middle. Again, I think as the tree matures it look better. I think again because it’s, quite of a young tree yeah, maybe because I used a couple more days to write them.
Um, it’s, a lot sweeter than all the other things I’ve. Had it’s a little bit of a lingering taste, it’s. A good thing I can’t, wait to see how how the fruit will taste and a couple of years or next year as the tree matures.
This is only a little over a foot and I only left that one fruit on it, because I wanted it to grow more and when I first got it, it was just this them right here and then this branch popped out and it’S very productive.
There was a fig lit pretty much on every node in the plant. I went and pinched them off there’s, a one I can’t, get it to focus, but there’s. The big lip right there, they’ll, be pinching off again to help the plant mature and get stronger yeah.
This is my Big O pretzel and again I just need to mature. So the fruit comes better, and I’m very excited about this tree. Thank you
