Hey, Andrew. First, congrats on winning the citrus contest at Four Winds. Dang, didn't know they even had a contest, pooh. Will have to watch for the next one. Well, Oro Blanco. One of our top grapefruit hybrid choices where I live, along with it's first cousin, Melogold (which I actually prefer a wee bit over Oro Blanco), and the not to miss Cocktail, which is heavenly, sweet, no bitter aftertaste and has the same growing requirements as the first two. My Oro Blanco which is in the ground ripens between January and March, depending upon weather conditions, but tends to be sweeter the longer I leave it on the tree, so I usually star picking them in March. If they're not sweet enough, I wait another few weeks. They hold really well on the tree. Patty S.

I am in San Francisco, and in the Sunset District, where we have mild heat during the summer, but a very long growing season which lasts from mid April all the way till the beginning of December. Last week, I noticed a corn kernel sized fig bud swelling on my Conadria fig. Today, it has swelled to 4 times that size. Does anyone know how long in days would take a fig fruit to mature and ripen from the time you first notice the corn kernel sized fig bud in mild summer climates? Today, I also started to notice about a dozen corn kernel sized fig buds forming on my Improved Brown Turkey. The Improved Brown Turkey has dropped all its breba crop. Is this normal? Do you think the Improved Brown Turkey has a chance of ripening its main crop in San Francisco? I searched all over the internet, but has yet to find anyones account of their experience with ripening figs in SF. Anyone happen to have experience with ripening figs in San Francisco? I am growing: Desert King, Osborne Prolific, Excell, Conadria, Laturella(Italian Honey), White Adriatic, Mary Lane Seedless(Jelly), Green Ischia, White Genoa, and Improved Brown Turkey. I also have a Black Mission fig, but am doubtful that I can get good fruit from it. I had went by someones house in the Mission district where it is a bit hotter than in my area, the Sunset. Their Mission tree was 20 years old and huge, and properly pruned to allow air circulation into the center, but the person told me that they were only able to get about 1 or 2 sweet figs out of the bunch. Sad.

Perhaps you are planting at the wrong time? Also, check the maturatio days provided on the back of the seed packet. Good luck!

This is the first year I've had ripe habs, and they took forever to get there. They just kept getting bigger and bigger and slightly lighter green until one day started to turn orange around the stem. I went to work and when i came home that same pepper was now half orange. The next day it was fully orange except for the tip, i harvested it the next day. Compared to the jalapenos and super cayennes i grow the habs seems to produce fruit the slowest. Once they start to go orange though, it seems to happen fast. Habs are undoubtedly my favorite type to grow and eat. I can't wait for my red savinas to fruit. Also i never withhold water. I don't know if that works. It would be cool to make hotter habs.