The Different Types of Figs: Flavors Explained
Вставка
- Опубліковано 12 вер 2024
- Zone 7A - Greater Philadelphia
Support my work:
Patreon.com/rossraddi
Trees & Cuttings: www.figbid.com...
Follow me here:
Facebook.com/rossraddi
rossraddi
rossraddi
Other important links:
What I'm growing: goo.gl/X6ye9e
Fruit Growing: growingfruit.org/
Fig Growing: www.ourfigs.com/
2018 Fig Album: photos.app.goo...
The spreadsheet and categories are so helpful to try to wrap my head around figs...
Based on what you said in the video and the flavor comparisons, you might reorganized your columns into this flavor progression: Figgy, Caramel, Spicy/Bitter (?), Light Honey, Honey, Fruity Honey, Melon Berry, Fruity Berry, Tropical, Bordeaux Berry, Elegant Berry, Cherry
Awesome video--great job! You concisely break down a lot of figs into meaningful categories for people. I'm glad you mention climate too; that is an important influencer.
Why am I unable to find this link to the spreadsheet that is mentioned?
Lots of great information. This is very handy, specially to a newbie like me. Thanks for sharing Ross.
Np, Rigo.
It has been a while since I took botany in college, but I believe that fruit are developed from the ovary of the plant. Fig are considered a multiple fruit meaning that each fig is actually comprised of hundreds of small fruits.
Thank you Ross. I really appreciate your categorization as a way to help understand flavor profile groups and where individual cultivars fit along the taste spectrum. I wish i knew how to access your spreadsheet. Sadly i do NOT have a Facebook, Twitter or Instagram account...
The spread sheet was not there
Where’s the spreadsheet?
Just spitballin here don't mind me
...maybe thicker, tougher more resilient skins absorbing water and drying out a bit and absorbing water and drying a bit, maybe all the water logging and subsequent compression rinsed and repeated causes more tissue damage when there is more (and more dense) tissue there to tear.? Maybe the thicker skin is achieved by adding more water absorbent tissue where thin skins don't have as much material which is as absorbent, so maybe the extra absorbency fights with the plant trying to fatten the fruit and it just gets too much sometimes so it's more likely to split.? Where a thinner skin might just, ya know, give the water fewer places to stay..? Maybe they all split often enough but being water logged increases the strain thus making a much larger and more noticeable split.? Maybe the thick skin is for weather resistance but the splitting is like the splitting of a wild banana, just a remnant of a pressure to expose the more desirable part of the 'fruit' to spread the seed n whatnot to balance out the thickening of the skin which seals off the smell and may also have less color, combined with being in a more humid location increasing chance for split including before 'full ripreness' as us who care about taste would describe it whereas the fruit is still developed enough to achieve its biological purpose ooooorrrrr the added stress just makes the plant give up on the fruit sooner as it were...?
Obviously just talking from the caboose here, I just got really curious by that thought problem.... 'Cuz my uneducated impression def would have been thicker skin = more weather resistance in more or less every way....
Would love to see an update/overview on this video!
Need to make a butter category. I swear my Lsu Purple reminded me of eating grits and butter
Thanks for that Ross. I'll have to look up my things on your chart see what I've got. Hopefully I'll get to taste all my varieties next year! LOL
Ross - Have you tried Sodus Sicilian? Has as peach caramel flavor and wondering if you would consider as tropical, caramel or a cross between them?
Any fig with a berry flavor I cannot put in the caramel category. Sodus certainly does have a berry flavor that often is described as peachy (even though peaches are not a berry). The caramel flavor they refer to is from the honey. A different descriptor people use for types of honey. To me it's all the same and very different from the figs I've listed under caramel.
interesting,good video Ross you must have great taste buds!
I think so, Rocco.
Thank you so much for this!!!
I really value what you did here! I would love to see you do a couple of videos; 1. the top two best tasting in each of these varieties. 2. The top ten for growing in ground in your area.
It would also be wonderful to see you do something like this with persimmons!
Have you gotten into pawpaws yet?
Thanks!
When I taste more persimmons, I certainly will. There is a wide variety of flavor there for sure. Figs I think is a bit more refined because of the obsession.
where would you put the black madiera?
Hi I don't know if anyone still comes here but I need help identifying a tree and the fruit which I think is a fig tree ..can't seem to find this on Google or UA-cam
I couldn’t the spreadsheet
I moved it: www.figboss.com/post/what-do-figs-taste-like
@rossraddie can u plz fix ur mic delay. very bad thanx
I have a black mission that has a slight taste of pomegranate twords the end of season I’m in 9a
Very nice. I don't doubt it.
Sangria?
"English Brown Turkey Family" in your list is in "Tropical" ? Must be a mistake....