Fig Varieties: A Monograph - uri=ucce.ucdavis

February, 1955] Condit: Fig Varieties
375
Trees of Blanche are slow-growing, fairly dense, with green terminal buds. Leaves
medium, 3- to 5-lobed; surface glossy above; upper sinuses of medium depth, narrow,
lower sinuses shallow; base subcordate, sometimes auricled; margins crenate; mature
blades often affected by necrotic spots (plate 13). The following description of fruit is
from specimens grown at Riverside since 1930.
Breba crop fair; figs medium or above, up to 2 inches in length and 1-7/8 inches in
diameter, turbinate, with broad, rounded apex; neck thick and short, or absent; stalk
slightly curved, 1/4 inch long; ribs few, inconspicuous eye medium, open, scales chaffy,
erect at maturity; flecks very small and inconspicuous, green rather than white; bloom
delicate; color light green; pulp and meat white; seeds large, conspicuous; quality fair to
good.
Second-crop figs much the same as brebas, except for smaller size; average weight 30
grams; shape spherical to oblate, mostly without neck; stalk up to 1/2 inch long. Flavor
fairly rich and sweet; quality fair as a fresh fruit, of light weight and poor quality when
dried; susceptible to fruit spoilage. (Plates 8; 26, A.)
Caprification has little effect upon size and color, either of skin or pulp. Figs
produced at Portland, Oregon, and in coastal districts of California, are usually larger in
size and more oblate in shape than those just described. Near Paris the second crop of
Blanche matures in warm seasons only.
Brindisino. Described by Guglielmi (1908) as an oval, yellowish fig with amber pulp,
very sweet; consumed more fresh than dried.
Castellana. A variety under this name was received from Málaga, Spain, 1925, as P.I.
No. 62,778. The second-crop figs are below medium in size, pyriform, yellowish green
in color; pulp amber; quality poor. (Plate 8.)
Citrato. Described by Guglielmi (1908) as a medium-sized fig of citron-yellow color,
hence the name. Pulp white, with numerous seeds. Consumed fresh.
Colombo Bianco (syn. Colummo Bianco). Described by Semmola (1845), Vallese
(1909), De Rosa (1911), and Ferrari (1912). Illustrated by Semmola and by Vallese;
regarded by Semmola as corresponding to Portoghese of Gallesio, but later writers fail
to mention this similarity. Semmola stated that the figs sometimes drop prematurely,
or reach only partial maturity; and De Rosa expressed doubt whether caprification is
necessary. Vallese described Colummo Bianco as very similar to Colummone
(Colombro) in fruit, but different in leaf characters.
Tree vigorous, attaining large size. Leaves large, asymmetrical, mostly 5-lobed.
Description of fruit is after Vallese and De Rosa.
Brebas large, 3 inches broad by 3-1/2 inches in length, elongated-turbinate, broad at
apex; eye large; skin thick, checking at maturity, greenish yellow in color; pulp creamy
white.
Second-crop figs smaller, 2-1/4 by 2-3/4 inches, nearly spherical; stalk short; color
greenish yellow, with many white flecks; pulp white, or sometimes light rose-colored;
flavor sweet, delicate. Variety important, not only for its excellent breba crop, but also
for the main crop. Used both fresh and dried. According to Ferrari, brebas are used as
fresh fruit at Cosenza, and not exported.