The Dottato fig, also known as ‘Kadota’ in the United States or ‘Peter’s Honey’ by some, is a well-regarded variety with origins in the Mediterranean, particularly Italy. Cultivated for centuries, it was praised in Roman times and served as a commercially successful fig, valued for drying, for over two millennia. Today, it remains widely distributed and appreciated globally.
Distinctive Characteristics of Dottato Fig
The Dottato fig tree is moderately vigorous and open, reaching a substantial size. Its dark green leaves are often lobed, including whole, trilobed, or pentalobed forms. The bark is light gray and smooth.
The fruit is medium-sized and typically pear-shaped or ovoid. Its skin is yellow-green, deepening slightly as it ripens. The pulp inside is pink-violet or amber, becoming clear amber or pink when fully ripe.
This pulp offers a juicy, soft, and consistent texture, often described as applesauce-like. Dottato figs are known for a sweet, honey-like taste. While typically seedless, the small, edible seeds add a slight crunch.
Cultivating Dottato Figs
Dottato fig trees thrive in Mediterranean-like climates with warm summers and mild winters. They are adaptable and tolerant of dry conditions. Mature, dormant plants withstand temperatures down to 15° to 20°F (-9° to -6°C), but protection is advisable in colder regions, especially for young trees or below 0°C (32°F). Planting on a sheltered west or south side offers additional warmth and protection.
Fig trees prefer well-draining soil to prevent root rot. They tolerate various soil types, including heavy clay with adequate drainage, but a slightly acidic to neutral pH (6.0-7.0) is ideal for nutrient uptake. Incorporating organic matter, such as compost, enhances soil structure and fertility. For best fruit production and vigorous growth, Dottato figs require full sun, ideally eight hours daily during the growing season.
Consistent watering is important for newly planted fig trees to establish roots. Once established, Dottato figs are relatively drought-tolerant, but regular watering during dry periods, especially when fruits develop, promotes higher yields. Deep, infrequent watering encourages deeper root growth. Fertilization is needed in soils with low fertility. A balanced fertilizer (e.g., 10-10-10 or 10-5-8) can be applied, often three times yearly in warmer zones.
Pruning Dottato fig trees promotes better fruit production. Removing suckers near the main trunk and low or overlapping branches improves light penetration and air circulation. Pinching or topping apical buds encourages lateral growth, leading to more fruiting branches and potentially doubling fruit production. Common issues include fig rust (yellow-brown spots on leaves) and fig mosaic virus (mottled leaves, stunted growth, though plants often recover). Good sanitation, like removing fallen leaves, helps manage fungal diseases.
Harvesting and Culinary Applications
Dottato figs typically produce two crops: ‘brebas’ and a main crop. Brebas ripen from late June to early July, while the main crop matures from mid-August to late September. Figs do not ripen significantly once picked, so harvest at peak ripeness directly from the tree for optimal flavor and texture.
Key indicators of ripeness include the fig’s color deepening to yellow-green, the fruit becoming soft, and the neck feeling soft or drooping. A ripe fig often emits a sweet aroma and may show “sugar spots” or slight cracking at the eye. Figs ripen from the bottom up, so checking the neck’s softness is important.
The Dottato fig’s sweet, honey-like flavor makes it versatile in culinary applications. They are excellent for fresh consumption. Their high sugar content makes them ideal for drying, a traditional preservation method. Dottato figs can be incorporated into baked goods like muffins, cakes, and cookies, adding sweetness and moist texture. They are also well-suited for making jams, preserves, and other fruit spreads.