The Kadota Fig: A Timeless Fig Variety

Kadota’s History & Important Information

You probably didn’t know that there are 1000s of fig varieties cultivated around the world, but fig varieties like Kadota are worth learning about. Check out the other comprehensive variety reviews I’ve created on other fig varieties on the variety directory page found here:

The Kadota fig is a very popular fig variety in the US. Also well-known as Peter’s Honey in the US, as Dottato in Italy (its true name), and Moscatel Branco in Portugal, it might just be the most important fig variety throughout human history. 

Related: The Fig Tree: Exploring its Fascinating Fig Wasp, Pollination, History, Types of Figs & other Ficus

In California, the Kadota fig was once responsible for over 3,000 tons of production annually, with 7,500 tons of fresh figs being canned. According to Gallesio, a notable Italian botanist who documented many fruit varieties, Dottato is an ancient fig praised as far back as Roman times by Pliny the Elder. This long history suggests that the Kadota has been a commercial success, particularly for drying purposes, for over 2,000 years—making it a rarity among fig varieties. None other has such a rich history.

In modern Italy, the Dottato fig remains prevalent, particularly in Tuscany and near Rome. It constitutes a significant portion of Italy's annual dried fig production. During my visit to Italy in September 2023, the majority of roadside trees I examined were Dottato, which, while historically fascinating, was somewhat disappointing given its ubiquity. 

This variety is also known by several synonyms, including Binello, Banana, White Texas Everbearing, and Peter’s Honey, the latter honoring St. Peter. Due to its long cultivation history, variations in Dottato exist, with figs grown side-by-side often showing subtle differences. Check out the article below for a full list of synonyms or similar varieties.

Related: Fig Synonyms | What is a Synonym & A List of Types or Categories and their many names

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Kadota’s Role in California and Beyond

The Kadota was one of the first five major fig varieties grown commercially in California, alongside Brown Turkey, Black Mission, White Adriatic, and Calimyrna. However, its popularity has waned across the globe, with Calimyrna now dominating the dried fig market. Unlike the Kadota, Calimyrna figs require pollination and are primarily grown in Turkey today.

In Italy, traditional methods are still used to dry Dottato figs. My friend Siro, from the hills of Carmignano, sun-dries them on handcrafted drying racks, ensuring proper airflow. In his hometown, fennel seeds are often placed inside the figs before drying—a tradition that enhances their flavor. 

The article below delves deeper into Siro’s drying process and explores several other methods in detail. You can contact Siro and order his incredible dried figs, here.

Related: Dried Figs: 4 Methods of Drying, Their Cultural Significance, Health Benefits & Uses in the Kitchen

Traits of the Kadota Fig

Visually, the Dottato fig has yellow skin and an amber interior. It’s your classic “honey fig.” Honey figs have a sweet, honey-like taste, with some producing a drop of nectar at the eye that solidifies resembling honey. 

Related: What Do Figs Taste Like? The Different Types of Fig Trees & Their Flavor Profiles

While Dottato is sweet, its flavor isn’t identical to honey and includes hints of melons, other sugar flavors, and an earthy/grass note. Fresh Dottato figs are not among the best-tasting varieties but it excels when dried. Instead, it’s also ideal for baking, cooking, and preserving.

However, its texture is desirable. It can resemble jam or what I like to call a fig marshmallow.

Related: The Best Tasting Fig Varieties

• Origin: Italy

• Categorization: Bifere

• Size: Small to Medium

• Ripening period: Early to Midseason

• Vigor: Average

• Rain resistance: Below average

• Shape: Pyriforme/Spherical

• Hang time: Average

• Split resistance: Average

• Climate preference: Well adapted to all climates, but prefers dry weather

• Hardiness: Above average

• Taste rating: 4.0/5

• Light requirements: Average

• Productivity: High

• Does it need pollination? No

• Fruit color: Yellow/green skin with amber pulp

• Soil pH level: 6.0-7.5

Strengths and Weaknesses

The Dottato fig has several notable traits:

1. Productivity: It is an early-producing variety, often yielding two crops in favorable conditions. The breba crop tends to be larger and elongated.

2. Drying Capability: Dottato has a high sugar content, making it ideal for sun drying in regions with warm, dry climates like Southern California or Arizona.

3. Above-Average Cold Hardiness: Dotatto is hardy to at least 5F possibly able to withstand 0F with proper lignification.

4. Hard Skin & Commercial Qualities: Dotatto’s hard skin allows it to be transported easily, hold up well in cooking, and can be peeled when at a lesser ripeness.

Related: Cold-Tolerant Fig Trees | A Hardy Fig Tree starts with the Variety

However, the variety has its drawbacks:

1. Moderate Fresh Flavor: Though sweet, it lacks the complexity of other figs, making it less appealing for fresh consumption.

2. Rain Sensitivity: Its open eye makes it susceptible to mold and its skin is easily damaged by rain, which lowers its average fruit quality in humid regions.

However, Dotatto does have one trait raising it to a higher bar among fig varieties. It can be picked early without sacrificing much in flavor, a trait I’ve learned to highly value in recent years that can completely negate its undesirable traits during times of moisture.

Related: Varieties that Perform well in the Cold Fall vs. the Warm Summer

Final Thoughts

Those who grew up with the Dotatto fig are deeply familiar with it—it’s the standard they associate with "white" or "light-skinned" figs.

It was my grandfather’s favorite, and I’ve come to appreciate it as well, particularly for the contrasting textures between its skin and pulp. The syconium remains slightly firm, while the pulp offers a rich, jammy thickness. Despite its qualities, I find it somewhat underrated. It ripens early, and most strains reliably produce a consistent and high-quality breba crop.

I highly recommend Dotatto for a variety of climates, though it can struggle during rainy periods. To prevent issues, harvest the figs before the rain. Remarkably, it’s one of the few varieties that still tastes excellent even when slightly underripe.