Fig Varieties: A Monograph - uri=ucce.ucdavis

458 Hilgardia
[Vol. 23, No. 11
(hence the variety name Hirta); white flecks large, conspicuous at first, but finally
obscured by body coloration; skin fairly tender, checking crisscross at maturity; color
purplish black; meat white; pulp gelatinous in texture, light strawberry in color, hollow
at the center; flavor insipid, watery. Seed coats not at all developed, or only partially so;
pulp is therefore almost seedless. Quality at Riverside fair to poor. See Condit (1941a,
fig. 2, C). (Plates 10; 28, E.)
Caprified figs somewhat larger, with dark-strawberry pulp and large, fertile seeds.
A fig of no value for drying and of little value for fresh fruit, on account of variable
sizes, loose stalk, prominent spicules on the skin, and insipid flavor.
Peau Dure (syns. Dure Peau, Peldure, Peau d’Âne). Described by La Brousse (1774),
Audibert Frères (1854), Hogg (1866), Soc. Pomol. de France (1887, 1947), Barron (1891),
Eisen (1901), Starnes and Monroe (1907, with illustration), and B. A. Bunyard (1925).
The synonym Verte Brune is ascribed to this variety by some authors, but is treated in
this monograph as a distinct kind. According to La Brousse, the name Peau Dure
referred to the close adherence of the firm skin to the meat; he added that the fresh figs
sold in French markets at prices sometimes double those of other varieties.
The identity of Peau Dure in California collections is in doubt. P.I. No. 18,838 of the
Chiswick collection proved to be the same as Drap d’Or and Royal Vineyard, which
belong to the San Pedro class, as described elsewhere. The Peau Dure of French
authors apparently bears two crops. The latest account, that of Société’ Pomologique
de France (1947), is followed here. The tree is described as medium in size, vigorous,
and very productive.
Brebas medium, pyriform; skin glossy, firm; color brown, flushed with olive green;
pulp reddish, slightly acid in flavor; quality very good.
Second-crop figs smaller, rounded at the apex, the body abruptly narrowed into a
long neck; skin firm; color olive, tinged with violet in the sun. Resistant to rain damage;
excellent for drying.
Pecciolo Nero. Described and figured by Baldini (1953) from Firenze, Italy;
producing one crop only.
Tree with spreading branches; terminal buds light rose in color. Leaves mostly 5-
lobed; middle lobe spatulate, obtuse, basal lobes often fused with the middle ones; base
shallowly cordate; upper sinuses deep and open.
Figs pyriform, with short, slender neck; stalk slender, recurved; eye small, closed,
obscurely violet; skin checking at maturity, almost black; pulp solid (probably red).
Consumed fresh, and sometimes dried. More highly regarded than Pecciolo Bianco.
Peconjudo (syns. Pédonculée; Peconjude Grisé’; Peconjano; Pecouliano; Ficus carica
longicaudata Risso, according to Eisen). Described by Risso (1826), Duchartre (1857), Du
Breuil (1876), Eisen (1888, 1901), Sauvaigo (1889), and Simonet et al. (1945). This variety
is not represented in California collections, and apparently has not been grown in
England. The following description is adapted from that of Simonet, who gives
Fayence as the locality in France where it is grown.