Fig Varieties: A Monograph - uri=ucce.ucdavis

440 Hilgardia
[Vol. 23, No. 11
Galluccio (syns. Gaddhuzzo, Nocciuola, Quagghia, Quaglia, Russuliddu). Described
by Guglielmi (1908) as Fico della Quaglia; designated also as Fico Galluccio and Fico
Nocciuola. Vallese (1909) describes and illustrates Fico Quagghia and lists Gaddhuzzo,
but does not give an account of it. De Rosa (1911) treats the variety as Galluccio, with
Gaddhuzzo as a synonym, and in a footnote refers to the above authors.
Trees are not commonly found in Italy. Leaves are large, 3- to 5-lobed.
Breba crop small, with fruits elongated. Second-crop figs small, pyriform; skin thick,
smooth; color violet; bloom conspicuous, pruinose; eye medium, with pale-violet scales;
pulp pomegranate red in color; seeds large; flavor very sweet. Usually consumed fresh,
but also used dried.
Ghzali (syns. Ghozlani in Beisan, Zarraki in Tulkarm, Mulleisi or Ebeidi in Jerusalem).
Described by Grasovsky and Weitz (1932) as a medium sized fig, pyriform, with short
neck and long stalk; distinctive on account of its bronze background with purplish ribs;
eye wide open, scales purplish; pulp light red; flavor good; seeds numerous.
Gouraud Rouge. Described by G. S. (1869)) Barron (1891), Eisen (1901), and Wythes
(1902). Introduced into California as P.I. No. 18,869 of the Chiswick collection; fruited
first at Niles, later at Chico, Fresno, and Riverside; illustrated in color by Condit (1941a).
Tree slow-growing, rather densely branched; terminal buds green; blade of leaf
broader than long; petiole half as long as blade; lobes 3 to 5. Description of fruits is
from those produced at Riverside.
Breba crop fair; fruits medium, up to 2-3/4 inches long and 1-3/4 inches in diameter,
oblique-pyriform, with prominent neck that is often curved and up to 1 inch long; stalk
about 1/4 inch long, sometimes swollen toward the apex; ribs slightly elevated; eye
medium, open, scales brick red; surface dull, with light bloom; white flecks scattered,
but becoming obscured by body color; skin chocolate to burnt umber; meat fairly thin,
of a delicate violet color; pulp light strawberry, almost seedless; flavor fairly sweet and
rich; quality fair.
Second-crop figs medium, turbinate, flattened at apex, mostly without a short neck;
average weight 34 grams; stalk up to 3/4 inch long; ribs inconspicuous, very slightly
elevated; eye medium, open, scales violet-brown; white flecks inconspicuous, concealed
by dark body color; skin tender, developing dark, circular blotches at full maturity, as
shown in plate 9; color an unusual rich reddish brown, attractive; meat white; pulp
strawberry; flavor mild; quality fair. Very subject to spoilage; worthless for drying.
(Plates 9; 24, D.)
Caprified specimens with deep-strawberry pulp and subacid taste; quality poor.
Granato. Described briefly by Gasparrini (1845) and Savastano (1885) as a littleknown
variety.
The first crop drops. Second-crop figs are spherical, black, with red pulp of good
quality.
Grosse Marseilles. Described by Barron (1891) and Eisen (1901, after Barron) as a fig
of medium size, pyriform; skin greenish yellow, shaded brown; pulp dull red; of second
quality.