Updated: May 29
The absolute first fig I picked this season was a breba of Joualle Noire. It's a new variety. Not entirely sure what to expect. It's a favorite of a commercial grower in Malaysia named Dato. I'm always skeptical of recommendations from other fig growers that I am not familiar with. You just never know, but boy oh boy if the main crop is anything like the breba, we've got a winner.
Particularly in the texture department. The Coll de Dama figs are the standard of excellence in regard to texture. They're thick and jammy, but thicker and more jammy than 99% of the other figs out there. The pulp is so thick that it actually reminds me of pancake batter. Like you're eating a cake that nature made that's in fig form. Truly spectacular.
Truthfully, this breba and other brebas are usually low in quality, but this one was up there with the best-textured figs I've had. Namely the Coll de Damas and Paradiso (Baud). The flavor was lacking, but that's what I think to be expected considering the circumstances.
I'm very excited, to say the least, to see more from this fig.