Magnolia Additional Information

This variety is the most popular commercial canning fig in the South. It is a weak growing tree with fruit that sours and splits badly during wet weather. Splitting and souring can be reduced, however, if its fruit is picked just before full maturity and used as preserves. This variety also produces fair-to-good crop on sucker wood the season after freeze injury. The fruit is medium to large with brown skin and light amber pulp. It is prominently swollen at the fruit base with a very open eye. Fruiting is spread over a long period if the tree is pruned heavily. Figs will appear on both current and last year's wood, although its fruit crop is usually small. This variety is widely used as a dooryard variety in Texas but because of its splitting and souring problems, it is no longer recommended. (009)

Fig Varieties for South Carolina : Magnolia Bronze with white flecks Medium Fair Excellent (061)

The fruit sour, split, ferment, get full of beetles, and draw thousands of wasps, bees, possums, etc. Stinks up the whole yard. I live north of Houston, USDA 8B, with very high humidity, rainfall, and heat. I would definitly not recommend Magnolia for such conditions. (917)

Magnolia (Brunswick) is famously bad for wet climates. (929)

Rating of this variety by fig grower, Mr. Ray Givan, in Pomona, Vol. XXIX, No. 1, Winter 1996: Very good; sweet and rich, but sours in rainy weather. Info on this variety from Watts, Figs in Coastal Southern California, Fruit Gardeners, California Rare Fruit Growers, Vol. 23, No. 6, December 1991: Large, brownish skin, reddish pulp. Coarse skin. Used mostly for preserves without the skin in Texas. Ripens too slowly on coast. Bland tasting. Poor on coast. (049b)

Magnolia Fig (also called Brunswick or the Madonna fig) is an exotic-looking tree with striking narrow-lobed leaves. The fruit is fairly large, similar in size and taste to Brown Turkey, but "lighter" in taste. Figs are a light burgundy brown, interior is dark amber. This is a juicy fig with a sweet flavor and was the primary fig for the small Texas 'fig preserve' industry back in the early 1900's. Magnolia has excellent landscape potential and less coarse foliage tha[n] larger leaved figs. In the humid south, we have found that Magnolia resists late summer "rust", making it one of our figs of choice for the humid southeast. Magnolia is not your fig choice if you live in a wet area, the large fruits can lose their flavor or even split open during periods of excessive rainfall. But, if you've got a sunny location - or are gardening in the southwest, seriously consider this one -- well mulched and established with moderate irrigation when young, Magnolia will thrive and is a very prolific bearer with hundreds of figs on a mature tree. (016)

Magnolia
Additional Information
This variety is the most popular commercial canning fig in the South. It is a weak growing tree with fruit that sours and splits badly during wet weather. Splitting and souring can be reduced, however, if its fruit is picked just before full maturity and used as preserves. This variety also produces fair-to-good crop on sucker wood the season after freeze injury. The fruit is medium to large with brown skin and light amber pulp. It is prominently swollen at the fruit base with a very open eye. Fruiting is spread over a long period if the tree is pruned heavily. Figs will appear on both current and last year's wood, although its fruit crop is usually small. This variety is widely used as a dooryard variety in Texas but because of its splitting and souring problems, it is no longer recommended. (009) Fig Varieties for South Carolina : Magnolia Bronze with white flecks Medium Fair Excellent (061) The fruit sour, split, ferment, get full of beetles, and draw thousands of wasps, bees, possums, etc. Stinks up the whole yard. I live north of Houston, USDA 8B, with very high humidity, rainfall, and heat. I would definitly not recommend Magnolia for such conditions. (917) Magnolia (Brunswick) is famously bad for wet climates. (929) Rating of this variety by fig grower, Mr. Ray Givan, in Pomona, Vol. XXIX, No. 1, Winter 1996: Very good; sweet and rich, but sours in rainy weather. Info on this variety from Watts, Figs in Coastal Southern California, Fruit Gardeners, California Rare Fruit Growers, Vol. 23, No. 6, December 1991: Large, brownish skin, reddish pulp. Coarse skin. Used mostly for preserves without the skin in Texas. Ripens too slowly on coast. Bland tasting. Poor on coast. (049b) Magnolia Fig (also called Brunswick or the Madonna fig) is an exotic-looking tree with striking narrow-lobed leaves. The fruit is fairly large, similar in size and taste to Brown Turkey, but "lighter" in taste. Figs are a light burgundy brown, interior is dark amber. This is a juicy fig with a sweet flavor and was the primary fig for the small Texas 'fig preserve' industry back in the early 1900's. Magnolia has excellent landscape potential and less coarse foliage tha[n] larger leaved figs. In the humid south, we have found that Magnolia resists late summer "rust", making it one of our figs of choice for the humid southeast. Magnolia is not your fig choice if you live in a wet area, the large fruits can lose their flavor or even split open during periods of excessive rainfall. But, if you've got a sunny location - or are gardening in the southwest, seriously consider this one -- well mulched and established with moderate irrigation when young, Magnolia will thrive and is a very prolific bearer with hundreds of figs on a mature tree. (016)