I have ten varieties of figs in my urban orchard. All are readily available in nurseries in Australia so I hesitate to bore you with a list. As for overseas readers, well, I’m afraid the names may not be helpful. Nurseries can dream up common names as they see fit and just because they call a fig a fig, that fig may have many other names.
For the record, here they are according to their labels: Black Genoa, White Adriatic, Brown Turkey, Picone Green, Blue Provence, Nicolena, , St.Dominique de Violette, Preston Prolific, Picone Black, and Excel. The first three have produced good crops, the next three a few figs and the last four has yet to perform: they are still small.
The Black Genoa is the success story that lead to the acquisition of the rest. First it stuck out a arm that I chopped off as it blocked the path and that quickly turned into a tree bigger than its parent. The mother tree was in a container and its offspring in the ground; both produced more than 50 large figs last summer. Many of my friends have received cutting grown trees from this pair in the last couple of years and they are already enjoying the fruit.
The White Adriatic was a little slower to produce but when it did, it surpassed the Black Genoa in colour and flavour. I was warned that the Brown Turkey is liable to be dry but I enjoy the texture. Saves me drying them in the oven.
My figs come gift wrapped. I bag them individually in organza to prevent blemishes. However, they can’t defend the fruit from bats and birds and other beasts. We have wild possums here and they are well fed. I am philosophical.
I don’t know why there isn’t a fig tree in every backyard in Sydney. Figs are easy to propagate and undemanding. They are expensive in the shops as they don’t keep or travel well. I think a lot of people are turned off them because they have never eaten a fig off a tree. I was hooked as soon as I tasted one.