I live in NYC and have grown "ATREANO" since 2007. Every year I have ripe figs by mid-August, and the feast is over by the first week in September.

It's a good short-season fig, and even though NYC summers could become hot, and steamy, we get plenty of cooler weather even in June. Still, no problems with a ripening MAIN CROP figs on "ATREANO". I pinch out all forming brebas, and pinch back terminal growth to the sixth leaf on each branch. Full sun, heat, plenty of water/dilute fertilizers, up until the time that figs begin to ripen, then water sparingly to concentrate sugars in fruit...and, you're good to go.

Hope this summation might help.

Frank/BronxFigs

I am a cool coastal grower on the opposite coast. I'd love to try Atreano, it sounds scrumptious.

Meanwhile, my personal experience growing several figs in the back yard here, is that Black Jack is unbeatable. It takes little heat to ripen it and it tastes just like Black Mission. It stays semidwarf naturally.

Other figs that seem to like this climate are Lattarula and Peter's Honey. Even Panache Tiger has done well for me, and it is supposed to be one of the "long hot summer only" figs. Hmmm.

Violette De Bordeaux has also done very well for me in a pot.

girlbug, I'm on the West coast as well, in the N. San Diego coastal area (about 6 miles from the coast). I have a Panache that produces just loads of delicious figs. I have just bought a Peter's Honey and a Violette de Bordeaux to put in large pots on the patio, so looking forward to both of those. I also have a very young Brown Turkey that had a few very nice figs and a Flanders that had sustained some rabbit damage, but I think will come back this year. And, I have some Ronde de Bordeaux cuttings that I'm starting, so hopefully those will also do well in our west coast area as well.

Patty S.