Those leaves look like asian plum leaves to me. Also “juicy” is uncommon in Euro plums.
I had a Jefferson I got from Botner many years ago, but it never fruited. I am pretty sure it was a Euro from the leaves though.
It is amazing how many plum mis-IDs there are out there. Nurseries seem happy to just send any old plum tree.
Those look fantastic. May I please have the name. One tasty fig I bet!
I wonder if one needs >95F days for figs to get to this stage before souring. For us near the coast, that’s a narrow window between mid-Aug to early-Sep (other than the one heat wave in June). I tried to leave my Panaché longer on the tree, but it mostly soured before it dried up.
@mrsg47 , thanks, the top 2 are Hative de Argentuill, and bottom Craven’s Craving. Both are top tier figs, highly recommended! @californicus , to get figs to this stage of ripeness without spoiling you need to be easy on the water as figs begin to ripen, just like most fruit. You do not want the figs to split or have large eyes, as this is when the bugs invade. Also, a fig that has a small eye, honey at the eye, medium size, that has not been overwatered will be your best bets for premium quality figs. The varieties that have all these traits, plus top tier taste are the ones I grow here. Some perfect candidates, that meet all this criteria are, Boysenberry Blush, Boujassotte Negra Rimada, and Craven’s Craving. @Evdurtschi gets outstanding quality figs in Santa Barbara, and he probably never gets over 95. It takes some trial and error, just like most fruits, but after eating supreme quality figs, like the pics above, you probably will never be able to eat an unripe fig again.
@Stan , very nice looking trays of figs! Should be good dried, we love them here! You can dry them as they ripen more, just make sure there is no brown in the pulp. Here is how we like them dried…
The ones I posted first have Flavor King pluot in center, sorry, posted wrong pic, here is ones without…
Thank you so much for the names, since I live in the south of France I will have to continue my taste testing, but will look for the trees st the nurseries. I have not yet visited the fig specialists.
Thanks. I water the inground figs (no pots so far 
) very sparingly as the weather is mild for most of the year. But you are right, I could hold back more but the tree was young (2nd leaf) last year and I didn’t want it to runt without water. Also, I only started grafting last year so I’ll get to taste many of the figs on more established grafts this year (incl. HdA). Let me see how they perform. I do think Panache is known for souring more quickly, so I may have to pick them a bit earlier than others.
@californicus , yes Panache has a large eye, most figs with large eyes spoil sooner. Trick is to find the better tasting ones with small eyes. There are plenty that are excellent, but you may have to pay more for these top tier figs. VDB is a great fig, but due to a medium to large eye and little spoil resistance, it is almost always spoiled before proper ripeness, so I am grafting over these varieties with better performing figs.
I’m not saying my “Jefferson” from ToA is a Euro (seems pretty likely that it could be an Asian), but I had a Euro plum today which was pretty juicy. Hopefully it isn’t another mis-label.
Late Transparent Gage graft from 2017 (the 2 fruit in my hand were on the ground):
You can’t see it too well in the pic, but it was pretty juicy (and 15-16 brix). The less ripe one was 13-14 brix.
I think I remember you growing LTG. Would it ripen around now? And once they some start dropping, is it a sign to pick the rest, or only those which are soft to the touch?
I think in your area Late Transparent Gage shouldn’t be ripe until late September. I would estimate that Early Transparent Gage should be ripening for you now.
For most gage varieties, the ripening window can be quite long. I only pick the fruit that is soft to the touch and separates effortlessly from the stem.
@Stan are all figs grainy? I keep reading raves but so far, all I’ve tried are grainy and not that pleasant.
I’m not sure what you mean by grainy. The seeds? All figs have seeds although the amount of seeds and how crunchy they’re is different from one variety to another. In some varieties seeds are very crunchy and in some barely noticeable.
Would you say it’s cloying sweet? I just recently got a brix meter and so far, plums I’ve tested that were “satisfactorily sweet” were about 12-14 Brix… Haven’t found anything higher unfortunately… What Brix level have you tested had cloying sweetness on plum?
Everybody’s taste receptors are different, so I can only speak for myself. For me, “cloying sweet” is something that’s very sweet and not balanced by other flavors, especially acidity. So my flavor experience of a particular fruit is mostly determined by sugar/acid balance (plus a variety of additional flavor components) rather than by sugar levels alone. These Euro plums are very sweet (to the point that I need a few sips of water after eating just one plum) but I cannot describe them as cloying sweet because their flavor is well balanced.
Thank god, fig harvest is winding down, I cannot eat them anymore.
Gold Rush apples (picked Aug 27)
Pomegranate harvest started in earnest:
Wow that’s early! What variety?
I’d like to have that problem.
