They would mysteriously disappear in my household. Even my regular fig patrols are not helping as my kid does the patrols & they(wife too) don't trust me leaving the figs out on the trees for a day longer citing the coons & birds will beat me to them.

Well, we have been dry here for the most part but in Fl you still have humidity. This is only second year with LSU Gold but they have been much better this year. It is going to be hard for me to have them sit in fridge or counter. I did have some in fridge yesterday only because I was waiting to share with wife and if I would have eaten one then the rest would be gone. I just can't eat one chip
either ;o)

I also had some very good tasting ripe LSU gold in the past and some not very good,kind of watery.
I think this fig has good potential to ripe high quality figs,if climate colaborate and the tree is at adult stage,over 7 years old.
Mine is only 4 yrs old ,so it is still young,and is doing great inground.

My LSU Gold produced its first ripe figs in its fourth year. My tree is now 8(maybe 9) years old. The interior pulp seems to have a bit more pink coloration to it than what I remembered it having. The fresh figs do improve in taste as the tree gets older; however, letting them dry for a few days on the counter really brings out the sweetness and a very good flavor develops. They don't spoil very easily and this fig looks like it would be a good candidate for shipping. If partially drying them in the refrigerator they need to be in one of those plastic berry boxes which have those holes in it.

Dan

It is a productive and an excellent look fig, big, uniform and of a peculiar shape. But according to comments in this forum and to my experience, it tends to be watery and bland taste. Maybe the method of Dan can be a good improvement for LSU Gold. I will try it in the future.

Man, I wish some of the LSU Golds would actually last long enough to let me try this out :(

All of the intermittent showers over the past few weeks haven't let me eat more than a half dozen this year... Out of six 12-yr-old trees...

But, I have found that I like my fresh figs better chilled over a few days. Maybe its just the temperature, but I think Chicago gets better after sitting in the fridge for a spell.

When does LSU Gold start getting ripe? I've got one Gold and one Purple. Both are 3 years old and are big trees. I got these as bare root from Hidden SPrings last year. Mine are fast growers and has lots of fruit, but none are ripe yet. I like to let my figs sit on the counter a few days before eating them but I heard LSU figs are not that sweet. Dan, Herman, are your trees in containers on planted in the ground? Dennis

My fig trees are growing in the ground in Mississippi River Delta soil (very good for figs) that was deposited eons ago. When it does not rain, my summertime climate is a Mediterranean type that figs love. The combination of long hot summers and fertile delta soil in South Louisiana (not the same in North La.) makes for some very good tasting figs. Unfortunately, in many years we get too much rain at the wrong time and it ruins some really nice crops of figs.

LSU Gold figs begin ripening about the same time as does Celeste (July 1st in my area) and will produce a second crop. One of the documented characteristics of LSU Purple is that you MUST give it a few years before they start producing very good tasting fruit. Fruit on a young tree are often very bland tasting. That was the case with my tree. LSU Purple can produce 3 crops of figs and those that ripen during cooler fall temperatures will still be sweet and have a good flavor.

Dan

Hey Dennis IMHO figs unlike most other fruits will not ripen or improve in sugar content or taste once picked from tree. With that being said my preference is for the fruit to be at riper state depending on variety of course. For example my blk unknown, mbvs, and conadria I let stay on tree till very soft and drooping at neck, some cracking and shriveling might even be seen but these figs do not sour or split in my location. the LSU gold is a very sweet fig and can be a little watery at times but I also let this one sit on tree till soft and sometimes it shows the brown sugar spots and I then pick. I have seen some good improvement on my LSU Gold over last season but it has bee dry here. Letting the LSU gold sit out on counter or in fridge might very well draw some of the water content out and improve to your likening

My Brunswick I pick on the firmer side, but it also has been much improved this season over last. I guess you just need to experiment with each one and see what your own personal preferences are. Probably not much help but this is my personal preference and we are all different just as much as each variety is different ...HOW BOUT Them FIGS??????

I really like that term "Sugar Spots"........some white figs are at their best shortly after those sugar spots appear.

Dan

Yeah, ok, thanks Dan and Sal. My LSU Gold and LSU Purple had some freeze burn to some of the tips this past winter. They did not leaf out until later on thi SPring. So, I am thinking the figs won't ripen until August. Here in the Carolinas, we will have hot weather up to mid October. I am expecting a bountiful harvest of figs this Fall. HOW BOUT THOSE FIG????????

Here are a few pics, it is hard to see but the cut figs are what I considered to be the ripest and best depiction of pulp for young trees

Hi Sal,
i think i know the answer but have to ask this just in case im wrong.

Oh Sal thats great to here about the black U/k that you like.

Was there by chance rich taste with a little seed crunch and not overpowered by the sweet taste and then it lingered on your palate for a bit.

Just curious..... ; )

Martin Short Answer Yessssss ;o)
Sal

Sal, your unknown black looks like it is a good fig.....nice full pulp. Please let us know if it produces 2 crops (not counting brebas) in your area.

Dan

Dan last year it flushed different times and I had ripe figs up till mid Jan.