Angelito

Angelito was discovered by Doug Scofield near Oroville, California, who described it as the best-tasting fig he had ever grown — and it happens to be the one he personally found. He initially shared cuttings with just one other collector, Eric Durtschi of the Santa Barbara area, before it spread more widely through the fig-collecting community. The fruit has a teardrop shape with attractive green skin and bright red pulp, and growers consistently describe a complex flavor combining deep cherry, berry, strawberry, and raspberry notes with a hint of brown sugar. It has a jammy texture and is considered a top-tier fig by many experienced collectors who have tasted it. The tree is a vigorous grower, ripening mid-season, and produces both a breba crop and a main crop, with the breba fruit sometimes growing even larger than the main crop. It does not require pollination to fruit, though some growers have found it performs well both with and without caprification. Because it remained rare for years after its discovery, cuttings commanded high prices in the collector market before wider propagation brought costs down.