This Paradiso is from an Italian commercial grower named Siro. Siro is growing what he, my friend Rafael, and I believe to be the best candidate for the original Paradiso depicted in Gallesio's drawings.

Flavor: Strong comparison to the Coll de Damas, with a slightly different texture and an equally amazing pulp. It has a stronger berry flavor than Paradiso (Baud).
Earliness: Shockingly, this strain of Paradiso is an early variety giving a wider range of growers access and growers in humid areas the ability to ripen it before rainy months. It’s the only earlier ripening Paradiso I know of.
Downsides: It can split in humid climates. However, it’s not nearly as bad as the Baud strain.
Suitability: This Paradiso performs better in dryer climates and might be manageable in humid areas.

Comparison to the original Paradiso:

It's bifera with a purple staining pith. Note the purple pulp bleeding through the skin. Below are photos courtesy of Siro of the breba crop. These are medium in size and the shape matches. However, the white specks on the skin are minimal.

The main crop also matches. It's slightly oblique and turbinate in shape. The first photo is from Siro's tree, the remainder is from my immature tree.

Paradiso has a rich history in Italian culture. This fig variety was made famous in the early 1800s when it was featured in Gallesio's Pomona Italiana. Gallesio traveled throughout Italy, documenting and drawing commonly found varieties of fruit (not just figs), creating a historical record. The photo shown above is how the original Paradiso fruit was drawn in Gallesio's book.

The name Paradiso originates from a tale about an old man in Italy who sat under his fig tree each morning eating figs. People passing would inquire about his state. His reply was, "This is my Paradise," which of course translates to Paradiso in Italian.

Nowadays, the Paradiso fig is being preserved by Italian growers like Siro Petracchi, Paolo Belloni, Claudio Lorenzi, and others. However, after years of research and firsthand experience growing this special fig variety, there's no guarantee that the original Paradiso still exists today.

In fact, after a little digging around, you'll find several fig varieties with the name Paradiso, and each has different shapes, sizes, colors, and flavors a little different than the others. This has led to a lot of confusion in determining which current-day Paradiso is the original Paradiso that was first depicted in Gallesio's Pomona Italiana.

It's possible that after hearing the beautiful tale of the Paradiso fig, growers wanted to name their fig Paradiso. Man, I wish I could name a fig Paradiso.

I guess you could say that each of the named Paradiso figs is that fig grower's version of Paradise and after firsthand experience, I can agree that somehow almost all of them actually are. What's even more strange is that I have found some commonality between their eating experiences. When eating Paradiso (Baud), Paradiso Bronze (VS), and Paradiso (Siro) it's almost like eating a Coll de Dama fig with a slightly different thickness, and an almost equally amazing pulp texture.

In this article, I will share with you all of the information available to make your own decision about this 200-year-old fig mystery.

Here's What You Need to Know

Don’t be mistaken, not only are each of the Paradiso figs different from each other, but they're also unlike any other fig variety I've tasted. It's frequently mixed up with the Verdino fig in Italy also known as the Adriatic fig in the US due to their similar coloration.

According to my friend and fig enthusiast Rafael Santangelo, "None of the current Paradiso figs are an exact match for Gallesio's description and drawing."

And by definition, "Most Paradiso figs in the USA, and all of the ones in Europe are green-skinned with a red interior, which can be either Unifera or Bifera. They display a range of shapes, sizes, and flavors, but differ from the Adriatic or Verdino classification of figs."

After breaking apart each sentence of Gallesio's description, Rafael and I agree that Gallesio's description lacks critical detail and also contradicts his drawing. This could be for various reasons and therefore we believe that both the drawing and description cannot be entirely relied upon. For example, one of the issues we have is regarding the ripe fig of Paradiso drawn on the branch. We cannot be certain if that is a breba or the main crop.

Paradiso is Bifera producing an exquisitely flavored, medium in size, and elongated breba with white specks on the skin and a purple-stained pith.
The main crop is smaller, turbinate, and slightly oblique in shape with a mild-tasting, pink/light red pulp. The skin has a golden hue.
I believe the purple-stained pith of the breba crop is an important characteristic to pay attention to due to its uniqueness and consistency in the drawing and descriptions. While all of the other characteristics are important, the purple-stained pith of the breba crop will provide more certainty than any other trait when trying to solve this mystery.

Paradiso (Siro) Fig Tree

$200.00

Why choosing the right fig variety matters

Choosing the right fig variety can make all the difference in so many positive or even negative ways. A variety that is well suited to your climate and taste preferences will ensure that your getting the fig experience that you deserve.

It's heartbreaking when you put years of work into a tree to finally realize that it's just not suited to your location because it will rarely produce high quality figs and in some cases, may never produce fruit that's even edible!

Fig varieties are very location specific because they're so highly subjected to their environment while they're ripening. Unlike many other fruits, the fig can be destroyed in its final ripening stage. It's a soft fruit that can absorb water into its skin causing cracking, splitting, mold & fermentation all because the inside of the fruit gets exposed to the outside elements of nature.

An apple has a hard covering. A persimmon has a hard covering. Berries and other soft fleshed fruits are also susceptible to bad weather conditions, but they have a short window of time in which they're soft and ready to be picked. Figs can be soft hanging on the tree for 5, 10 or even 15 days!

How to choose the right fig variety for your climate

When choosing a fig variety, it's important to consider the climate in your area during the winter, summer and fall.

Some fig varieties are more tolerant of cold weather and others can be grown in climates that have mild summers because of their reliable breba production or their early main crop harvest period.

Others are better suited for humid climates because they don't need to hang as long on the tree and they have a skin that acts like a waterproof jacket. The water just slides right off.

Others are better suited to warmer climates and have the ability to taste incredible even in 100-110F temperatures.

If you want fig variety recommendations, read through the description of each fig variety carefully, or better yet, don't be afraid to contact me. In your message, include your growing zone, location, annual rainfall, and how you want to grow them.

To read more about choosing the right fig variety, click here:
If you're new to receiving plants in the mail, there's nothing to fear. They can be shipped safely and quickly and resume growing at their new location in short time. Thursday is my shipment day. If you need me to hold your tree for whatever reason, please contact me. A tracking number will be provided after payment.

Shipping with UPS:

I ship all orders with UPS Ground and do not allow a local pickup option. UPS offers better rates than the post office for larger and heavier packages with shorter shipment times. Please note: I cannot ship to a PO Boxes and I will only ship to US addresses.

Cost:

Postage is $20 for 1 tree and an additional $10 for each tree thereafter.
My goal is to ship your order accurately and for it to arrive in good condition. If there's a delivery issue, please inform me with photos right away. I'll make it right.

To ensure a successful transition from my yard to yours, follow the handling & growing instructions to the letter. If you're still having an issue with your tree, send me photos and I will help diagnose the problem.

Frequently, fig trees are labeled incorrectly from big nurseries. It's frankly irresponsible. They either don't know what variety they're growing or they made a mistake. In the rare event that I make a mistake, contact me with photos of the tree's ripe fruits cut in half. I guarantee that your fig tree is labeled correctly.

I also guarantee that the fig tree you receive will be one that I'd be delighted to own myself. I am committed to offering only the most healthy, sizable, and well-established fig trees from my collection.

If you have a special request, contact me so that I can determine if an accommodation can be made.
Step 1: Be present or make arrangements for delivery.

If possible, try to be at home when your plant is scheduled for delivery. If you are unavailable, consider coordinating with a neighbor who can receive the plant and place it in a shaded area until you can tend to it. This helps prevent the box from being exposed to direct sunlight for prolonged periods, which can overheat your trees.

Step 2: Unbox with care.

Open the box carefully to avoid accidentally damaging the plant. Use a pair of scissors or a box cutter to gently cut through the tape and packaging material. Be cautious not to cut too deep into the box, which may damage the plant inside. Carefully lift the plant out of the box, taking care to support the pot and root system as you do so.

Step 3: Remove protective materials.

Carefully remove any plastic wrap, tape, or other materials covering the top of the soil. Take your time during this step, as rushing may cause damage to the plant or soil.

Step 4: Water the plant.

Assess the state of the tree and the soil to determine if you should water the soil to help hydrate it after its journey.

Step 5: Adjust to local humidity.

Keep in mind that the humidity in your area may differ from that of my location. If you live in a drier climate, your fig tree may require some time to adjust to the lower humidity levels. To help with this adjustment, you can place the plant in a more humid area of your yard or frequently and gently mist the leaves to provide your fig tree with additional humidity.

Step 6: Gradually increase sunlight exposure.

To avoid shocking your fig tree with sudden exposure to sunlight and causing sunburn, place it in a shaded or partially shaded area for the first day. Over the next few days, gradually increase the amount of sunlight it receives. Start with four hours of light on the second day, then increase to six hours on the third day, and finally, move it to its permanent location with full sun exposure.

Step 7: Repotting, planting, & feeding.

I highly recommend repotting or planting your new fig tree after it is transitioned to your new location. In small containers, there are limited nutrients and water. To see the best results, each tree needs a larger space to grow in.

When transplanting, be careful not to damage the roots. I wouldn't tease them either. Turn the container upside down and gently allow the tree to slide out of the pot holding the rootball. Do not tug on the trunk or stem. Place it in a 3-10g sized container will well-draining soil. Feed and water well and consider adding mulch to the surface.

When planting, select a location that's warm, sunny, and well-draining. Consider creating a 1-2 ft high mound and playing around with other planting depths. Bury 1-4 inches of the trunk below the soil line to ensure winter protection. Mulch, add amendments, and water well after planting.

For more on fig tree care, click here:
Origin: Portugal

Categorization: Bifere

Similar varieties: Dottato, Peter's Honey, Kadota, and many more.

Taste grouping: Honey

Size: Small to Medium

Ripening period: Early to Midseason

Vigor: Average

Rain resistance: Below average

Shape: Pyriforme/Spherical

Hang time: Average

Split resistance: Average

Climate preference: Well adapted to all climates, but prefers dry weather

Hardiness: Above average

Taste rating: 4.0/5

Light requirements: Average

Productivity: High

Does it need pollination? No

Fruit color: Yellow/green skin with amber pulp

Soil pH level: 6.0-7.5
Q: Do all fig varieties taste the same?

A: No, not all fig varieties taste the same. Does a Gala apple taste the same as a Granny Smith apple? Like apples and every other fruit, each fig variety has different flavors and textures.

Some figs are sweeter and juicier, while others are more acidic and taste like berries. Others taste like honey straight from the jar while some have the texture of jam, meat, or even cake! Yes, you read that right.

Q: Why do some fig varieties have different flavors, textures, shapes, colors, and sizes?

A: Fig varieties have different shapes, colors, and sizes because of their genetics. Just like us, our characteristics are largely determined by our genetics given to us by our parents.

We are also evolving, mutating, and changing constantly! Even if you can't see it, plants and fig trees are no different. They have evolved to adapt to different climates and conditions.

Take the Panache fig aka the Tiger fig for example. It's got stripes! This is what's called a rimada fig, which occurred from a chimera mutation. A single branch of a fig tree mutated and started to display different growing characteristics, variegated wood, and variegated figs.

Q: How big do fig trees get?

A: In the perfect scenario, fig trees can grow up to 40-70 feet. They can grow to be quite large and they typically grow quickly, but their size can be easily controlled through proper pruning. I recommend reading my detailed article on pruning and training. That way your fig tree can be maintained easily at 6-12 ft tall and wide.

Q: Are fig trees better in pots or ground?

A: Both methods have their pros and cons. Potted fig trees can be easier to manage in terms of size, as the pot restricts the root growth which, in turn, controls the size of the tree. Moreover, pots allow for greater control over soil conditions and make it easier to move the tree indoors during colder months in temperate climates. However, fig trees in the ground can become larger and more productive, given they have more space to grow and access to nutrients. This decision largely depends on your available space, climate, and personal preference.

Q: What not to plant with fig trees?

A: Fig trees have a wide, shallow root system that competes for nutrients and water. Therefore, it's generally best to avoid planting other trees or large shrubs nearby that would compete for the same resources. Remove any other competition like weeds and grasses where possible.

Q: Do you need two fig trees to get fruit?

A: No, you do not need two fig trees to get fruit. Fig trees are self-fertile, meaning they can produce fruit on their own without needing another tree for pollination. However, certain fig varieties that are classified as San Pedro or Symrna, can benefit from a specific wasp species for pollination.

Q: Can you grow a fig tree indoors?

A: Yes, fig trees can be grown indoors, providing fresh fruit and ornamental beauty to your home, but if given the option, don’t be afraid to move your fig tree outdoors for the spring, summer & fall.

Fig trees do require adequate sunlight, water, and proper care to thrive indoors. Miss any one of these crucial pieces to the puzzle and your tree will struggle or die like any other houseplant.

Q: How long for a fig tree to bear fruit?

A: Fig trees can bear their first fruits in only 6 months. The exact timing depends on the variety, conditions, and location. In their first year when your fig tree is grown from cutting, it’s likely that your tree will ripen its first fruits during that first growing season.

In terms of full fruit production, fig trees typically start bearing heavily within 3-5 years of planting.

FIG BOSS
PASSION FOR FIGS

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Paradiso (Siro) Fig Tree

Choosing the Right Fig Variety

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Plant Guarantee & Delivery Issues

Handling & Growing Instructions Upon Receipt

Varietal Characteristics

Frequently Asked Questions