Kadota Fig Fruit

I still remember the first time I bit into a Kadota fig straight from my tree—the honey-sweet flavor and jammy texture completely changed how I thought about figs. Unlike the more common Black Mission or Brown Turkey varieties, the Kadota (Ficus carica ‘Kadota’) produces these gorgeous yellow-green fruits with amber flesh that practically glow in the San Diego sunshine. Here at Exotic Fruits and Vegetables, we’ve found that Kadotas are hands-down the best variety for commercial processing and fresh eating in our Mediterranean climate. These Italian beauties deserve way more attention than they get from home growers.

Kadota figs go by several names depending on where you are—some folks call them Dottato, others know them as White Kadota or Honey figs. The scientific name Ficus carica covers all common fig varieties, but ‘Kadota’ specifically refers to this yellow-skinned cultivar that originated in Italy before making its way to California in the early 1900s. The fruit ranges from 2 to 3 inches in diameter when fully ripe, weighing between 1.5 to 2.5 ounces each.

Ever wonder why Kadota figs don’t turn dark purple like their cousins? The answer lies in their unique genetics that produce lower levels of anthocyanins, the pigments responsible for dark coloration in most fig varieties.

Growing Kadota Figs in San Diego’s Climate

Soil and Location Requirements

Kadotas thrive in well-draining soil with a pH between 6.0 and 6.5. I learned this the hard way when my first three trees languished in heavy clay soil that stayed waterlogged after winter rains. After amending with 40% coarse sand and 20% aged compost, those same trees exploded with growth. You want your soil to drain completely within 24 hours after a heavy watering—anything slower invites root rot. I plant mine in raised beds that measure 10 inches high and 4 feet across, filled with a custom mix of native soil, decomposed granite, and mushroom compost.

Alexander Mitchell

Position your Kadota where it receives 8 to 10 hours of direct sunlight daily. My most productive tree sits on the south-facing side of my property, protected from our occasional Santa Ana winds by a cinder block wall that also radiates heat at night. San Diego's coastal fog can reduce sunlight in some areas, so inland locations generally produce heavier crops. The tree needs 100 to 150 square feet of space at maturity—I space mine 15 feet apart in commercial rows.

Water and Fertilizer Schedule

Kadota figs need consistent moisture during fruit development but can tolerate drought once established. I provide 2 inches of water weekly from March through October, delivered through drip irrigation that runs for 4 hours every 3 days. During November through February, I cut back to 1 inch every 10 days since the tree goes dormant and excessive moisture promotes fungal diseases. Young trees under 3 years old need 5 gallons every 4 days during the growing season.

My fertilizer regime produces fruit yields that consistently hit 60 to 80 pounds per tree annually. I apply 2 pounds of 8-8-8 organic fertilizer in late February, followed by 1 pound monthly from April through August. Always water deeply before and after fertilizing to prevent root burn.

Think of fertilizing a fig tree like feeding an athlete—timing matters as much as quantity. That early spring application fuels vegetative growth, while the summer feedings support fruit production. I learned to stop fertilizing after August when a late-season nitrogen boost pushed excessive leaf growth that made my September crop vulnerable to early October rains.

Temperature Tolerance

Kadotas handle San Diego’s temperature swings better than most deciduous fruit trees. They flourish in daytime temperatures between 75°F and 95°F, though they’ll produce fruit up to 105°F if watered adequately. Night temperatures above 55°F are ideal for fruit ripening—anything below 50°F slows sugar development and extends harvest time by 7 to 10 days. Our experience at Exotic Fruits and Vegetables has shown that Kadotas need 100 to 200 chill hours below 45°F during winter dormancy, which San Diego provides naturally in most microclimates.

Planting and Establishment

When and How to Plant

Plant Kadota figs between December and March in San Diego when trees are dormant and soil temperatures stay between 50°F and 65°F. I buy bare-root trees that cost $35 to $55 from specialty nurseries—these establish faster than container stock because their roots aren’t circling. Dig a hole 3 feet wide and 2 feet deep, roughing up the sides with a garden fork to prevent glazing that restricts root penetration.

1. Soak bare roots in a bucket of water with 2 tablespoons of kelp extract for 2 hours before planting.
2. Create a cone of amended soil in the center of the hole, spreading roots over it naturally without bending or crowding.
3. Position the graft union (the swollen knob near the base) 2 inches above final soil level to account for settling.
4. Backfill with native soil mixed 50/50 with aged compost, firming gently every 4 inches to eliminate air pockets.
5. Build a watering basin 3 feet in diameter around the tree using leftover soil, creating a 4-inch high berm.
6. Water immediately with 10 gallons, letting it soak in completely before adding mulch.
7. Apply 4 inches of wood chip mulch in a donut shape, keeping it 6 inches away from the trunk.

Never plant Kadota figs deeper than they grew in the nursery. I buried one tree 4 inches too deep and it struggled for two seasons before I excavated and replanted it—those lost years taught me to always check depth before backfilling.

First Year Care

Newly planted Kadotas need babying for 12 months while they establish their root system. Water every 3 days with 5 gallons during the first growing season, checking soil moisture 6 inches deep with your finger before each irrigation. I prune new trees back to 30 inches tall at planting time, cutting just above an outward-facing bud—this seems brutal but forces strong scaffold branch development. Don’t expect fruit the first year; the tree channels all energy into root growth.

What’s the secret to explosive second-year growth? It’s all about that first-year root establishment. I compare it to building a foundation for a house—rush the process and everything above struggles. My best-performing trees all received consistent moisture and zero fertilizer during year one, which encouraged deep rooting rather than excessive top growth.

Harvesting and Yield Expectations

Recognizing Ripe Fruit

Kadota figs ripen between late June and October in San Diego, producing two distinct crops. The first crop (breba) appears on last year’s wood in June and July, yielding 15 to 25 fruits per tree. The main crop develops on current-season growth from August through October, producing 40 to 120 fruits depending on tree age and care. Ripe Kadotas feel slightly soft when gently squeezed, similar to pressing a ripe avocado. The skin shifts from green to golden-yellow with a subtle pink blush.

Kadota figs contain 16% to 20% sugar at full ripeness, measured as Brix on a refractometer. I test mine regularly and refuse to harvest below 16 Brix—anything less tastes bland and ruins the eating experience.

Check for a small crack at the base where the fruit meets the stem—this signals peak ripeness. The neck (the narrowed portion near the stem) also softens and may droop slightly. I harvest every 2 days during peak season, twisting fruits gently with a slight upward motion. Kadotas don’t ripen further after picking, so timing matters enormously. Under-ripe figs taste like cardboard; over-ripe ones ferment on the tree and attract fruit beetles within 48 hours.

Dealing with Common Problems

Fig beetles drive me absolutely crazy during August and September. These metallic-green insects bore into ripening fruit, leaving tunnels that ooze sap and attract secondary infections. I hang yellow sticky traps throughout my grove starting in early July—at $8 for a pack of 10, they catch hundreds of beetles before they damage fruit. Netting the entire tree costs $75 to $120 for a mature specimen but saves 30% to 40% of the crop.

Never spray insecticides during flowering or fruiting periods. Kadota figs rely on tiny pollinator wasps (Blastophaga psenes) that enter through the ostiole—killing these beneficial insects destroys your crop and prevents future fruiting.

Root knot nematodes plagued my first planting, causing yellowing leaves and stunted growth despite adequate fertilizer. Soil testing revealed 850 nematodes per 100cc of soil—anything above 200 causes damage. I replanted in raised beds with sterilized soil after solarizing the ground for 6 weeks under clear plastic during July and August. The investment of $180 in materials plus 40 hours of labor gave me nematode-free trees that tripled their yield within two seasons.

Fruit splitting happens when heavy irrigation or rain follows a dry period, causing rapid water uptake that ruptures the skin. I maintain consistent soil moisture by checking weekly with a moisture meter inserted 8 inches deep—readings below 40% trigger irrigation. This simple $15 tool cut my splitting losses from 25% to under 5% of total production.

Why Kadotas Beat Other Fig Varieties

Commercial and Home Value

Kadota figs command premium prices in commercial markets because they process beautifully for canning, drying, and preserving. Fresh fruit sells for $6 to $9 per pound at farmers markets, compared to $4 to $6 for Black Mission. The flesh doesn’t oxidize or darken when cut, maintaining that gorgeous amber color for 24 hours without treatment. We at Exotic Fruits and Vegetables believe in Kadotas as the ultimate dual-purpose fig—exceptional fresh yet equally outstanding dried or preserved.

My breakthrough came when I discovered that Kadotas produce reliable crops in San Diego’s variable climate. While Brown Turkey drops 40% of its fruit during June’s cool mornings, Kadotas hold steady and ripen on schedule. This reliability makes them perfect for small commercial operations or serious home growers.

The Kadota fig tree itself proves incredibly resilient. I’ve had specimens survive complete defoliation from spider mites in July and still produce a decent September crop. The wood handles our occasional winter freezes down to 28°F for brief periods, though sustained cold below 25°F kills branches. Mature trees develop massive trunks—mine measure 14 inches in diameter after 12 years—creating stunning landscape specimens even when not fruiting.

Nutritional Profile

Kadota figs deliver impressive nutrition in a small package. Each 2-ounce fruit provides 47 calories, 1.2 grams of fiber, 240mg of potassium, and 35mg of calcium. They contain unique enzymes called ficins that aid protein digestion—I eat two figs after heavy meals and notice improved comfort. The fruit’s natural sweetness comes from glucose and fructose in roughly equal proportions, giving sustained energy without blood sugar spikes.

One challenge I’ve faced with Kadotas is their relatively short shelf life. Fresh fruit lasts only 3 to 5 days under refrigeration at 32°F to 36°F before quality declines. This forces immediate processing or consumption, which limits commercial shipping opportunities but ensures peak flavor.

Culinary Uses and Preservation

Fresh Applications

Kadotas shine in fresh preparations where their mild, honey-like sweetness complements both savory and sweet dishes. I quarter them over arugula salads with prosciutto, aged balsamic, and crushed walnuts—the combination of flavors creates something magical. Grilling whole figs over medium-high heat (375°F) for 3 minutes per side caramelizes their natural sugars without making them mushy. Stuff the cavity with goat cheese mixed with fresh thyme before grilling for an appetizer that disappears in minutes.

The thin, edible skin means zero prep work beyond a quick rinse. Unlike thick-skinned varieties that require peeling, you can bite right into a Kadota and enjoy the complete textural experience. I’ve served them countless times at farm dinners, always to surprised guests who didn’t realize fig skins were edible. Kadota figs contain higher moisture content than most varieties, making them ideal for fresh eating but requiring modified drying techniques.

Drying and Preserving

Drying Kadotas concentrates their sweetness while creating a chewy texture perfect for snacking or baking. I use a food dehydrator set to 135°F for 18 to 24 hours, flipping the halved fruits at the 12-hour mark. Alternatively, sun-drying works beautifully in San Diego’s late summer heat—arrange halved figs on screens in direct sun, covering with cheesecloth to prevent insect access. This method takes 3 to 5 days but produces superior flavor.

Here’s my tested preservation method: blanch whole figs in boiling water for 2 minutes, then pack in quart jars with light syrup made from 2 cups sugar dissolved in 4 cups water. Process in a water bath canner for 25 minutes at sea level. This yields shelf-stable figs that maintain their texture for 18 months.

Frozen Kadotas work surprisingly well for smoothies and baking. I wash and dry the fruits, then freeze them whole on parchment-lined trays before transferring to freezer bags. They keep for 8 months at 0°F without quality loss. The texture after thawing is too soft for fresh eating, but they’re perfect for fig jam, compotes, or blending into ice cream.

Quick Recipe Ideas

• Roast halved Kadotas at 400°F for 15 minutes with a drizzle of honey and fresh rosemary, serving over Greek yogurt for breakfast that feels like dessert.
• Simmer chopped figs with red wine, orange zest, and cinnamon for 20 minutes to create a reduction sauce that transforms pork chops or duck breast.
• Blend fresh Kadotas with lime juice, jalapeño, and cilantro for a unique salsa that pairs brilliantly with grilled fish—the sweetness balances the heat perfectly.
• Mash ripe figs into softened butter with cracked black pepper and sea salt, then refrigerate until firm for a compound butter that elevates any bread or vegetable.

My Final Thoughts on Growing Kadotas

After growing six different fig varieties over the past decade, Kadota figs remain my top recommendation for San Diego growers who want reliability, versatility, and outstanding flavor. They handle our climate’s quirks better than most cultivars while producing consistent crops that serve multiple purposes. The initial investment of $45 for a tree plus $80 in soil amendments pays dividends within 3 years when you’re harvesting 60-plus pounds of premium fruit annually.

Growing Kadotas taught me that success in farming isn’t about chasing trendy varieties—it’s about matching proven performers to your specific conditions. These golden beauties embody that lesson perfectly.

Would I plant Kadotas again knowing what I know now? Absolutely, and I’d plant twice as many. The combination of heat tolerance, pest resistance, and dual-purpose fruit makes Kadota the most practical fig for commercial or serious home production in Mediterranean climates. They don’t demand excessive pampering, they forgive occasional neglect, and they reward consistent care with abundant harvests. Whether you’re planning a small backyard orchard or a commercial operation, allocating space for Kadota figs is a decision you’ll celebrate every harvest season. Start with one tree, master the basics, then expand—that’s the path to fig-growing success that actually works.