Black Madeira and Figo Preto are the same.  People can debate it a lot based on their small samples of 1 tree of each, etc. but they are clearly the same and the formal variety name is 'Violeta'.

Some people have come up with the idea that trees from Keith (KK) are more vigorous.  Keith indicates in his auctions that he go this cutting originally from Jon Verdick and Jon got his originally from a college garden down in San Diego that no longer exists but it is the original source for Black Madeira as far as I can tell.  Someone in the UK bought a cutting of Black Madeira from me and said it grew to 5 feet or so the first year.  That is not typical for Black Madeira but happens some of the time.  If I root 12 cuttings I will usually get at least 4 or so that are vigorous.  I don't know why.  I have grafted Black Madeira onto more vigorous varieties for rootstock with very good results.  I have a video "grafting considerations" at www.youtube.com/Figaholics where I show a comparison between one of my grafted Black Madeira next to one growing on it's roots.

Black Madeira is definitely one of my favorite varieties and it should do well for you.  I grow 350 varieties at present and I would say Black Madeira is in my personal top 10 but people's taste preferences vary widely.  I saw Flanders mentioned above and that's one I got rid of last year, but I know of others who like it also.  Italian 258 mentioned above is also great.  Black Madeira seems to produce later into the fall than most varieties, I just picked 5 or 6 fruits on November 2nd.

I wrote David Karp at UCR and he said that 'Vanglia Sanguigno' is sometimes marketed as mango orange and that he doesn't know of any other variety sold with this marketing name.

I may give it a try some day.  Maybe in some climates it's worth growing.

I've got some workers here at my place and had them help me plant several citrus yesterday.  He was impressed with all the variety of fruit I grow and asked me if I had a citrus with mango flavor.  He said in Mexico there is a citrus they call "mango" as it tastes like mango.  It has something of a reddish pigment.  He brought it up as we planted a Cara Cara.

Yes, it surprised me.  I was really not optimistic about this one for the same reasons.  I've had many great white sapote including Vernon, Lemon Gold, even Rainbow.  This was a great surprise.

Something simpler: Essentially all of my fruits this year have two seeds, a few with three.  I only recall them having one seed the prior few years but my memory on this is not 100% by a long shot.  Adam has previously identified my tree as Sabara.  Is there anything unusual about this?

What do you suppose is the size of the largest jabo tree in the U.S.?  Can we all dream some day that ours will be as large as some of those landscape specimens?   How old do you imagine some of those are?

Nice topic and photos.  It's dark now so I won't take any photos right now.

I have 12 trees in the ground grafted to about 30 varieties with one tree having 8 varieties.  None of my fruit seems very close to being mature, though I'm hoping to have something earlier than October this year since our winter was very mild (just 2 nights of frost).  Rainbow has fruit on it for the first time and I'm excited to try that  I also believe that my Redlands has fruit on it for the first time and I'm interested to see how that is

Vernon was not precocious for me as has been reported by some.  On the other hand, Lemon Gold was quick to fruit for me, 2 years on the first graft and 1 year on a second graft.

My trees are planted much too close together (7' x 7') and don't get sunlight all day as I wasn't even sure they would survive our climate when I first decided to try them out in 2008.  I have some in pots that I now will put in some undetermined wide open space.

Sorry, I haven't been a very reliable jaboticabaholic and haven't been sharing my problem very well here.  I've got many addictions and haven't neglected this addiction but just haven't been sharing much.

I've posted photos of my apparent Sabara tree previously, one I bought in 2008.  I've had some modest crops the past couple of years but this year it's really gone crazy.  I think it might be because I finally broke down and followed another addicts pruning advice!  I usually take photos of my tree a couple of times each day lately.  This helps since I can look at the photos when it's not near me. 

I think this is pretty dang good for NorCal!

Gary, you could have a problem finding a Dekopon tree, because you live in California. You will have to locate an instate supplier, as no out of state supplier can legally ship a citrus tree into California.  Presently I don't know of an Californiae nursery that sells Dekopon. If you ever find one plwAE put their name on this board as many people in California are wanting a Dekopon tree.  - Millet

I attended the grower tasting/tour at Lindcove last Friday and I asked Tracy Kahn if UCR had acquired another line of Dekopon to release to the public.  She said they had, though it might not be the same exact strain as what's marketed as Sumo.  She said it is expected to be released from quarantine in 2015 and budwood will first be distributed to nurseries only.  Looks like we may finally get our chance in a few years!

Okay, thanks, I'll search those terms.  He's already done some inter-planting over the past few years.  Wish he had looked into this first.

Mine have not been nearly that long and they are variegated.  However, the variegation pretty much disappears when it's ripe.

Just so that my position is clear, I fully expect this to be a very nice-tasting variety.

I don't believe a comparison can be made of growing conditions at Patty's, Bob's, and Ryan's to that at Lindcove which receives a lot more heat.  Especially this year when things warmed up by February.

How do you typically eat a Valentine?  I have tried two methods with Oro Blanco and am not sure which I prefer.  I will sometimes cut in half and then, over the sink, scrape out the seeds with a grapefruit spoon and then scoop out the remaining sections with the spoon.  I have also sometimes peeled the entire fruit and then peeled the skin off the sections, bite out the seeds and spit them out, and then eat the rest of the fruit.

Are the skins/membranes of the Valentine sections typically consumed or not?