When I first planted my Italian Honey fig tree in the sun-drenched corner of my San Diego grove, I had no idea this Mediterranean beauty would become one of my most profitable and beloved crops.
Known scientifically as Ficus carica ‘Italian Honey,’ this remarkable cultivar goes by several names depending on who you ask—Lattarula, White Italian Honey, or simply Honey Fig. In some Italian-American communities here in California, old-timers still call it “Fico Lattarula” or just “Lattarula,” honoring its Sicilian roots.
Why the Italian Honey Fig Stole My Heart (and My Orchard Space)
Have you ever bitten into a fig so sweet it made you close your eyes and forget where you were? That’s the Italian Honey experience. Unlike the common Brown Turkey or Black Mission varieties that dominate most California gardens, this cultivar produces light yellow-green fruit with an almost translucent quality when perfectly ripe. The flesh inside? Think honey-amber with a strawberry jam consistency that literally melts on your tongue.
What sets the Lattarula apart in my operation isn’t just the flavor—though trust me, that alone would be enough. This variety thrives in our San Diego microclimate in ways that continue to surprise me. We get two crops per season: a modest breba crop on old wood in early summer, and then the main event—an abundant harvest from July through October that keeps my market stand buzzing with repeat customers.
I remember my first commercial harvest like it was yesterday. I’d planted six trees on a trial basis, skeptical about whether the premium price point would work at the farmers market. Within three weeks, I had a waiting list. One customer, a retired chef from La Jolla, told me these were the first figs she’d tasted in America that reminded her of her childhood in Palermo. She became such a regular that I eventually reserved two flats for her every Saturday morning.
Growing Secrets I’ve Learned Through Trial and Triumph
Here’s something most cultivation guides won’t tell you: the Italian Honey fig is simultaneously forgiving and demanding. It’s forgiving in that it’ll survive neglect better than most stone fruits. It’s demanding because if you want those show-stopping, market-commanding fruits, you need to understand its quirks.
Essential Growing Conditions for Peak Performance:
- Full sun exposure (minimum 8 hours daily—more is better)
- Well-draining soil with pH between 6.0-6.5
- Consistent moisture during fruit development without waterlogging
- Protection from strong coastal winds that can damage developing fruit
- Minimal pruning to maximize fruiting wood
In my experience, the sweet spot for irrigation is what I call the “Goldilocks zone”—not too wet, not too dry. I’ve installed drip irrigation on all my Lattarula trees, delivering approximately 1.5 inches of water weekly during the growing season. When the fruit begins to ripen, I actually reduce watering slightly. Sounds counterintuitive, right? But this concentrates the sugars and intensifies that honeyed flavor that gives this cultivar its name.
The San Diego climate is nearly perfect for Ficus carica ‘Italian Honey.’ We’re in USDA Zone 10a, which means mild winters and long, warm growing seasons. However, I’ve learned to watch for those occasional cold snaps in January. Even though this variety is relatively cold-hardy (down to about 10°F), young trees need protection when temperatures dip below 25°F. I use frost blankets and strategically placed heat sources during those rare cold nights.
The Economics of Growing Liquid Gold
Let’s talk numbers, because at the end of the day, farming is a business. The Italian Honey fig has become my highest revenue-per-square-foot crop, and the math is compelling.
| Growing Metric | Italian Honey Fig | Comparison: Avocado (per tree) |
|---|---|---|
| Mature tree yield | 40-60 lbs | 150-200 lbs |
| Market price per lb | $8-12 | $2-3 |
| Revenue per tree | $320-720 | $300-600 |
| Water requirements | Moderate | High |
| Labor intensity | Low-Medium | Medium-High |
| Time to first harvest | 1-2 years | 3-5 years |
That table tells an interesting story. While avocados produce more volume, the premium pricing on specialty figs combined with lower water needs and faster time to productivity makes them incredibly attractive, especially in our drought-conscious reality.
I currently maintain twenty-three Italian Honey fig trees across half an acre. Last season, my gross revenue from these trees alone exceeded $14,000. Compare that to the water-hungry crops I used to prioritize, and you’ll understand why I’m gradually converting more of my acreage to specialty figs.
But here’s where it gets really interesting: value-added products. Fresh Italian Honey figs command premium prices, but they’re delicate and have a short shelf life. I started experimenting with fig preserves, dried figs, and fig balsamic reduction. My fig jam, made with nothing but Lattarula figs, lemon juice, and a touch of vanilla, now sells for $14 per eight-ounce jar at local artisan shops. Last quarter, my fig preserves generated more net profit than the fresh fruit sales.
From Tree to Table: Harvesting and Handling Perfection
My Step-by-Step Harvesting Protocol:
- Timing is Everything: I harvest in the early morning, typically between 6:00 and 8:00 AM, when the fruit is cool and firm. Italian Honey figs show they’re ready when the skin takes on a slight amber glow and the fruit neck begins to soften.
- The Gentle Touch Method: These aren’t apples you can toss into a bin. I use shallow wooden flats lined with cloth, placing each fig individually. A bruised Lattarula is a discounted Lattarula.
- The Droop Test: A perfectly ripe Italian Honey will hang at a slight angle from the stem, almost like it’s bowing. If it’s standing straight up, it needs another day.
- Immediate Cooling: Within thirty minutes of picking, the harvest goes into my walk-in cooler at 35°F. This preserves that incredible texture and extends shelf life from two days to almost a week.
- Quality Sorting: I grade every single fig. Premium (no blemishes, perfect shape) go to high-end restaurants. Grade A (minor cosmetic issues) go to the farmers market. Anything else becomes preserves.
The most common mistake I see other growers make is harvesting too early. An underripe Italian Honey fig is a sad thing—firm, bland, and forgettable. But wait just one more day, and that same fruit transforms into something transcendent. I’ve learned to trust my instinct over any calendar or guideline.
Do you know what the birds taught me about ripeness? They’re the best judges. If the mockingbirds and scrub jays suddenly get interested in a particular tree, that section is hitting peak ripeness. That’s why every single one of my Lattarula trees is wrapped in lightweight bird netting from July onwards. I’m generous, but not that generous.
Challenges and Problem-Solving in the Field
Growing Italian Honey figs isn’t all sunshine and sweet success. Let me share some hard-won lessons about the challenges you’ll face.
Common Issues I’ve Encountered and Solved:
| Challenge | Symptom | My Solution |
|---|---|---|
| Fig rust | Yellow-orange spots on leaves | Improved air circulation, copper fungicide in early spring |
| Fruit drop | Immature figs falling prematurely | Consistent irrigation, avoided nitrogen-heavy fertilizers |
| Splitting | Ripe figs cracking open | Reduced watering as fruit ripened, improved drainage |
| Mosaic virus | Mottled leaf coloration | Removed infected trees, purchased certified disease-free stock |
The splitting issue nearly drove me crazy during my second season. I’d watch these gorgeous, almost-ripe figs develop perfect color and size, only to split open overnight. After consulting with UC Davis extension specialists and doing my own experiments, I discovered my irrigation schedule was the culprit. I was maintaining the same moisture level throughout ripening, but the fruit actually benefits from slight water stress in the final two weeks. Since adjusting this, my splitting rate has dropped from nearly 30% to less than 5%.
Pest pressure on Lattarula is remarkably light compared to other crops I grow. The main offenders are dried fruit beetles, which bore into overripe or split figs. My strategy is simple: harvest promptly and maintain excellent sanitation by removing any damaged fruit immediately. I also use pheromone traps for monitoring, though I rarely need intervention sprays.
The Future Looks Golden (or Should I Say Honey-Colored?)
The market for specialty produce continues to expand, and Italian Honey figs sit right in that sweet spot between exotic enough to command premium prices and approachable enough for mainstream consumers. I’ve seen demand increase roughly 25% annually over the past three seasons.
What excites me most is the versatility. Beyond fresh sales and preserves, I’m exploring dried fig production and partnering with local craft brewers who want to create fig-infused beers. One local meadery is experimenting with a Lattarula mead that’s absolutely stunning—it tastes like summer in a bottle.
For farmers considering adding this cultivar to their operations, my advice is simple: start small, but start now. Even two or three trees can generate meaningful supplemental income while you learn the crop’s personality. The Italian Honey fig rewards attention and care, but it doesn’t demand the intensive management that something like cherries or peaches requires.
Think of it this way: Ficus carica ‘Italian Honey’ is like that reliable friend who shows up, does amazing work, and doesn’t create drama. In farming, that’s worth its weight in gold—or should I say, honey?
Standing in my orchard on a warm August evening, watching the setting sun illuminate those amber fruits hanging like living jewels among the broad leaves, I’m reminded why I chose this profession. The Italian Honey fig isn’t just a crop; it’s a connection to centuries of Mediterranean cultivation, a testament to the perfect marriage of climate and cultivar, and quite frankly, one of the most delicious decisions I’ve ever made.
Whether you call it Lattarula, White Italian Honey, or Fico Lattarula, this remarkable fig has earned its place as the crown jewel of my San Diego operation. And if the waiting list at my market stand is any indication, I’m not the only one who thinks so.
Growing specialty crops like the Italian Honey fig has taught me that sometimes the most profitable decisions are the ones that connect us back to traditional varieties that have proven themselves over centuries. In our rush toward novelty, we sometimes overlook the proven performers. The Lattarula reminds me, every single harvest, that old world wisdom combined with new world technique creates something truly special.
