Pel de Bou originates from Monserrat Pons' collection in Spain. You can read about it in great detail in his book, "Fig Trees of the Balearic Islands."
Here's a translation from his book:
"The fig tree is located in Son Mut Nou, Llucmajor, and the mother fig tree is cultivated in Míner, by Josep Sacarès i Mulet.
The tree has a medium development, very dense foliage, with short but very vigorous annual growth, and a deformed crown, easily distinguished by the color of the crop that ripens on the fig tree, where the reddening of the lower half of the figs stands out. It also has a double crop, although the first of the figs is rather sparse, and the second of the figs is more prolific, with a medium harvest period and high productivity.
The figs are pear-shaped, with a rather diffuse earthy color; they are distinguished by their variable peduncle that can become quite elongated. They are symmetrical in shape and variable in size, and have a considerable number of paired fruits and some abnormal formations. The epidermis is thin, but very rough in texture, with a high degree of hairiness, visible to the naked eye. The flesh is brown, not very sweet, and has a soft consistency. The achenes are numerous and small. They are very difficult to abscise from the stem and are moderately easy to peel. They are very susceptible to transport and souring, resistant to rain and ostiole opening. The figs ripen quickly, but are difficult to detach from the fig tree.
The leaves are mostly trilobed, with a few five-lobed and some single-lobed leaves, with serrated, slightly indented margins, noticeable hairiness on the underside, and an acute petiole angle.
The PEL DE BOU variety is so named because of the very pronounced hairiness on the figs, similar to that of oxhide."
Pel de Bou was one of the most impressive new fig varieties in 2024. Originally, I decided to give it a go after hearing about its short hang time. It may be the only fig in his book mentioned as ripening quickly. Not the same terminology, but as it turns out, he's absolutely spot on. They ripen very quickly after turning color and swelling in the fig's final ripening stage, a trait extremely important for humid areas.
Combine that with its high fruit quality, it's an instant keeper in humid areas. It also produces breba, ripens relatively early, with a sugar berry flavor profile and jammy texture.
The question to determine now is, how hardy is Pel de Bou? Will it survive in my zone 7A USDA growing zone reliably? Can it produce breba reliably? Time will tell as I've planted this variety during the spring of 2025.
Pel de Bou Fig Tree
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.
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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.
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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.
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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:
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