Quote:
Originally Posted by robguz24
Were they kind of chalky and astringent? If so they may have been true Apple aka Silk Fig. Namwahs I'd describe as more rubbery without any of the tartness that DBs have. The Namwahs I've had are good at the same ripeness you'd eat a DB, meaning there doesn't need to be black on the skin.
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Can't be Manzano. I ate them greenish yellow, full yellow, with little brown spots and with a lot of brown spots, and there was no astringency at any stage. Almost certain it is Namwa. Kind of rubbery/gooey. Just not my thang.
Who is growing Namwah?