Fig Variety Review: De la Roca
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- Опубліковано 11 жов 2024
- This is another fig variety from the collection of Montserrat Pons. It has a good taste but always seems to ripen a little bit late, so despite having this variety for several years now, I haven't eaten a lot of these figs.
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Netstars said he had these figs ripening in mid October where the highs were in the 60s and the lows were in the 30s and the flavor was stupendous. He said few figs taste this good in cold weather. I’m considering getting this variety, keeping it in a pot, and wheeling it into my garage when nights dip into frost range. Maybe I can extend my season into mid November.
Nice! I didn’t personally have good luck with De La Roca. I’m not sure why.
I would like to kindly get your advice about an issue Im facing. I grafted a De La Roca cutting on a Turkish Brown fig tree. The cutting grew with no issues. However when fruited, the figs became hard and fell off the tree before ripening. It's worth mentioning that when the figs started to fall, the weather was humid and the temperature was around 86°F. I would like to know what went wrong.
Thank you,
Hard to say, but maybe it’s not De La Roca. Maybe it’s a Smyrna type?
@@FigLifedotcom thanks for responding 👍
Great! thanks! It’s funny every time I think about a fig I want to consider you’ve got an awesome video for me to watch. I appreciate it. I have heard that the hang time on de la roca is really short (once it starts to swell it ripens super fast-unlike some varieties like del sen juame gran, black Madeira, etc). Did you find that to be true about de la roca, a short hang time?
One variety I really want to try is crema di fragola. I will be checking figbid this winter for cuttings. Appears to be a large fig with surprisingly tasty skin (even though the skin is a little thick) makes it possible for it to dry slightly on the tree. Someone with a huge collection said it’s the only fig they’d grow if they could only have one. Have you ever heard of this one?
On another separate note, I have a friend here in Georgia who said if he could only grow one it would be a kesariani (cold hardy, early, vigorous, dark berry possibly a distant relative of Chicago hardy). If youd ever like a cutting of that one I’d be happy to send you one for free.. curious if you’ve heard of either of those.
That may be true about de la Roca. I haven’t kept track of that. I do know that I haven’t ever gotten a lot of ripe figs off de la Roca. Usually only a few per season.
I’ve heard of Crema di fragola. If you live in an area without the fig wasp I’d caution you to take those flavor descriptions with a grain of salt unless the descriptions are coming from people who have ripened them outside of California. Just because a fig is common doesn’t mean it will taste the same, or even taste good.
Yes, I grew kesariani. I’d agree that it is a Hardy Chicago type. It was good but I had to reduce my number of Hardy Chicago types so I got rid of it, but it is a good choice for a Hardy Chicago type and I recommend that most growers have at least one, and maybe a few of those.
@@FigLifedotcom Awesome info thanks! Regarding the Hardy Chicago types, which ones are the best tasting/most reliable in your opinion? If you could only grow one HC. And if it's ok to ask, what was it about kesariani that made it not make the cut? Thanks again, your videos are great.