The Kadota (Dottato) Fig Variety

Original Source: Posted by Kalam Mekhar,·November 15, 2020, Bulgaria, zone 7a/7b
Translated from Bulgarian into English by Google Translate and edited by Lance Knoechel.

[As] Dottato: (syns. Abruzzes, Adottato, Binello, Dattero (?), Datteresi, Dottato Bianco, Grascello, Trifero, Medot, Gentile, Napoletani, Ottato, Uttato, Vottato, Kadota, Clarkadota, Endrich, White Endrich, White Pacific, Ficus carica binella Risso). Described by Porta (1592), La Quintinie (1692), Tournefort (1700), Liger (1702), Gallesio (1817), Risso (1826), Gasparrini (1845, as Ficus dottata), Duchartre (1857), Pasquale (1876), Roda (1881), Savastano (1885), Eisen (1888, 1897, 1901), Stubenrauch (1903), Mingioli (1904), Pellicano (1907), Starnes and Monroe (1907); Guglielmi (1908), Vallese (1909), Portale (1910), De Rosa (1911), Ferrari (1912), Siniscalchi (1911), Clark (1920), Borg (1922), Condit (1920c, 1921c, 1923, 1927, 1933, 1947), Anagnostopoulos (1937), Mauri (1942), Simonet et al. (1945), Tamaro (1948), Donno (1951a, 1951b), Casella (1952), and Baldini (1953). Illustrated in color by Clark; in black and white by Eisen, Vallese, Condit, Mauri, Tamaro, Simonet et al., Baldini, and Casella. (See last for synonyms.)

Dottato is probably the most important single fig variety grown. It constitutes a large percentage of the 70,000 tons of dried figs produced annually in Italy. In California the amount of dried figs of this variety totals over 3,000 tons, while 7,500 tons of fresh figs are canned; there are also many carloads of fresh fruit sent each season to local and distant markets, and dooryard trees are numerous.

According to Gallesio and some other Italian writers, Dottato is of ancient origin, having been praised by Pliny as an excellent fig for drying. This and a few other varieties may, therefore, have been perpetuated for some twenty centuries as single clones by propagation from cuttings. Porta described it as Ottato, a name which is still used around Naples. Gallesio reported that it is called Dottati at Sarzana, Binellino at Spezia and Chiavari, Binelli and Fichi di Napoli at Genoa, Gentile at Voltri, Napoletani at Finali, Fichi di Calabria and Dattaresi in western Liguria. According to Vallese, it is known as Napoletano at Corigliano d’Otranto, Lumincella at Francavilla, and Biancolella or Nardeleo at Oria and near Brindisi. The name Binelli is applied to Dottato by Risso because two fruits are often found joined together at the peduncle. Under his account of Dottato, Gallesio quoted the Latin description of Tournefort, who gave the common name as Medot, a synonym also used by La Quintinie and Liger. The latter stated that Medot is not raised much in France, as it is only mediocre in quality. Simonet et al. described Gentile, grown at Cap de Antibes, where it is called Figue des Abruzzes, and added that this variety appears to be the Dottato of Italy. Fracatsani, introduced in 1901 under P.I. No. 6,114 as one of the finest table figs grown on the island of Corfu, appeared to be identical with Dottato in the collection of varieties at Chico, California.

Trifero is described by Barron (1891) and Eisen (1901). The following P.I. numbers were labeled Trifero: 18,855, in the Chiswick collection from England; 86,802, from Nikita, Yalta, Crimea; and 102,021, from Marrakech, Morocco. In variety trials all three of these introductions proved to be identical with Dottato.

Dottato is grown commercially in all of the fig districts south of Naples, as well as in Sicily. Siniscalchi calls it the variety par excellence, and states that it is rightly known as the “golden fig.” According to Ferrari, it is the one best adapted to local conditions, both along the coast, as at Agropoli, and in the foothill valleys, such as at Cosenza. Both Guglielmi and Pellicano give it first rank among the figs of southern Italy, and De Rosa classes it highly for production of dried figs, as it has few seeds, sweet pulp, and delicate, although relatively thick, skin. It has been introduced into Greece, where Anagnostopoulos reports that trees produced and matured fruit well.

The exact time of the first introduction of Dottato into California is not known. Italian settlers in the foothill districts of the San Joaquin Valley undoubtedly introduced cuttings of this and other varieties for planting; large trees are still to be found on ranches established before the middle of the past century. White Endich is the name applied to a fig introduced into the Stockton district before 1870 and named for Mr. Endich of that city; later it was found to be identical with Dottato. The history of the Kadota fig and its rise to popularity has been related by Condit (1920c, 1927). Cuttings distributed by Van Deman (1890) of the United States Department of Agriculture under the name Dottato, were grown by the nursery firm, Twogood and Cutter, of Riverside, about 1889. The fruit exhibited in Los Angeles in 1893 attracted considerable attention, and created a demand for trees. In 1898, Stephen H. Taft, of Sawtelle, obtained cuttings and labeled the variety Kadota.

The name White Pacific was given to a fig propagated by W. R. Strong and Company, Sacramento, and described in their catalogue in 1883. It was found on the place of a Mr. White at Penryn, hence the name; but according to Milco (1884), trees of the same kind were “scattered now almost every place over the State,” especially around Stockton. Lelong (1890) reported it from San Diego. Clarkadota was the appellation coined in 1920 by a development company at Stockton, and purported to represent trees of a superior strain. Both White Pacific and Clarkadota have proved to be identical with Dottato when trees are grown side by side in the same orchard. P.I. No. 58,643 was introduced from Padua, Italy, as Dottato. It was grown and tested at the California stations, and was reported to be the best white fig fruited at Pomona in 1903, going through fog and rain without souring. Woodard (1938) reported that in Georgia the Kadota was the sweetest fig under test, and of superior quality, but that trees were more subject to cold injury than those of Celeste (Malta). In 1948, a few Kadota trees were found near Diamond Springs, Virginia.

Dottato is variously reported as a one-crop or a two-crop variety, the number of crops depending upon the locality where grown. For example, at Riverside and in the coastal districts of southern California the trees seldom mature perfect brebas; at Fresno, where the day and night temperatures of spring and early summer are much higher, a good breba crop is produced.

Trees are generally vigorous, developing naturally into a compact, rounded head (plate 1); terminal, dormant buds are green, as described by Donno (1951a). Leaves medium, dull to somewhat glossy above, variable, with nonlobed, 3-lobed, and 5-lobed leaves on the same tree, as shown by Condit (1927); upper and lower sinuses mostly rather shallow; base cordate; margins serrate to coarsely crenate.

Breba crop none, or fair; fruit medium to large, pyriform, often somewhat oblique; average weight 52 grams; neck thick, up to 7/8 inch long, sometimes curved; stalk variable, from short to 1/2 inch long; ribs present, moderately elevated, but mostly inconspicuous; eye medium to large, open, with thick, chaffy scales; surface fairly glossy; bloom delicate; white flecks few, but large and conspicuous; color green to yellowish green; meat thin, tinged with violet; pulp amber. Flavor rich and sweet; quality excellent; seeds few, hardly noticeable. (Plates 7; 20, A.)

Second-crop figs variable from early to late part of season and under different climatic conditions; size from below to above medium, or even large (1-3/4 inches in diameter by 2-1/4 inches in length); weight ranges from 30 to 80 grams; shape spherical to obovate, with or without short, thick neck; stalk variable, short and thick, or sometimes up to 1/2 inch long; ribs fairly prominent in larger specimens, or practically absent in smaller fruit as used for canning; eye medium, apparently open, but closed within the orifice, often sealed with drop of gum; scales straw color; surface glossy, with delicate bloom; skin rather thick, rubbery in texture, resistant to injury in handling; color green in cool climates to golden yellow in hot interior valleys; meat white, or often tinted violet in coastal climates, as pointed out by Condit (1950); pulp amber; seeds few, small, seed coat hardly or not at all sclerified. Flavor sweet, but lacking distinctive character; quality excellent, especially for preserving and canning; skin of dried fruit somewhat thick and tough. (Plates 12; 20, B.)

Caprified figs larger, grass green; pulp strawberry; seeds fertile. Good for drying. (Plates 8; 11.)

Fig Varieties: A Monograph by Ira J. Condit

Incorrect or substituted names of cultivars whose identity with Kadota/Dottato has been confirmed by genetic analysis:  Lemon, Dokkar, LSU Everbearing, White Texas Everbearing, Trojano (using the name of an existing but completely different cultivar).

There are many old and long known varieties of figs, but this one is documented to be one. It was described in Pliny the Elder’s Natural History in 77 AD, where the author extols his qualities. Even then it was grown industrially for drying. The exact date of its introduction to the USA is not known, but it was first described in 1870.

In 1898, cuttings of this variety were labeled as “Kadota” by the pastor, intellectual and entrepreneur Stephen Harris Taft (Sawtelle, California) and since then, this name began to be imposed on the territory of the USA.

Sometimes, this variety is available, such as Goutte d’Or (Golden Drop), but this is relatively rare. Generally, the Brunswick variety is sold under the name Goutte d’Or (Dorée). The difference in the leaves of the two varieties is very large and the plants are easily distinguished at an early age. 

The name “Janice Seedless Kadota” is a marketing gimmick (or a hoax, for those with a more inflexible sense of morality). Each unpollinated Kadota fruit is virtually seedless. There are only undeveloped seed pods that cannot be felt when eaten, similar to seedless grape varieties.

The status of the variety named Peter’s Honey is disputed. To date, it has not been clarified exactly what a merchant should sell under this name. My impression is that there is a clearly visible interest in not being made clear and everyone selling whatever variety they have available. Originally, Peter Dana of Portland (Oregon) named a tree of  the White Marseille (Lattarula) variety originating in Sicily. Subsequently, dealers began to sell under this name, the readily available Dottato, which, due to its industrial cultivation in the USA, offers an almost unlimited amount of breeding material. It is possible to come across completely different varieties than those described above, which are also sold under this name. In summary of the above – a fig sold under the name Peter’s Honey could be Kadota, but it could also be another variety.

The fate of the Trojan variety (Troiano, Trojano) is similar. This variety is of the Adriatic type (with green skin and red flesh) and has been shown to be different from Kadota (Dottato). However, the chance of buying a genuine Trojano is slim to none. If you look at this genetic analysis [See Genetic structure and differentiation in cultivated fig (Ficus carica L.) and a condensed spreadsheet compiled by Richard Frost], you will see that they did not even have a sample for genetic testing and Dottato was submitted under that name. In the past, two trees were planted in the US for research purposes, the fate of which is unknown, after the variety was rejected as suitable for the canning industry. Currently, under the name Trojano, the variety Kadota (Dotatto) is mainly sold, for the reasons described above. 

Characteristics of The Kadota Variety

The trees are of strong growth. The crown is loose, the branches are mostly straight and almost do not branch on current growth unless they are cut or the tips are not retired. They have a very good balance between strength and elasticity. They are flexible, but they don’t lie down. Buds are green in color. The bark of the stem and branches of young plants, as well as that of the current growth, is light brown with a yellowish tint. After the fourth year, the bark of the stem and thick branches begins to turn gray.

The leaves are large, very thick/dense (twice that of most other varieties).

Under the leaves there is a very strong reinforcement with a characteristic pattern, which is a very sure indicator to recognize a tree of this variety.

The number of lobes varies according to the amount of moisture in the soil – spade (without sinuses), three-lobe and five-lobe. Under normal conditions, they are mostly three-lobed, with shallow sinuses.

Kadota is a classic “honey” type fig and can even be taken as a benchmark against which other varieties with this profile are compared.

The variety is parthenocarpic (self-fertile) and does not require pollination by Blastophaga. When pollinated, the characteristics of the fruit change greatly.

According to “number of harvests” criteria, Kadota is a Bifère type. Gives a Breba crop followed by a main crop. 

The fruits from the Breba harvest are yellow-green in color and drop-shaped. The stem is strong, medium length. They ripen from mid-June to mid-July, depending on the location. When ripe, the fruit stretches and forms a well-shaped neck. The average weight of the fruit is about 52 grams according to Condit, but they can reach 90 grams. The pulp is amber in color. The flesh is white, sometimes with a purple tint. The ostiole is open, but blocked inside. They have high sugar content. The seeds are few and very small. 

The fruits of the main crop ripen around August 15*, if there are no late frosts and vegetation delays, and with normal humidity levels.

*The variety is prone to rebirth and too early entry into fruiting, which greatly delays fruit ripening in young trees. The potential of the variety can only be developed after achieving an adequate root system to support the huge number of fruits.

Plants of this variety tolerate high temperatures and drought, but this does not apply to the fruits. During dry weather, the fruits become small and tough-skinned. Ripening is also delayed. Only with sufficient moisture, they become large, juicy and thin-skinned.

The fruits of the main crop have a classic teardrop shape, slightly rounded and with a small but clearly visible neck. The stem is of medium length and easily separates from the branch when fully matured.

Unpollinated fruits weigh about 40 grams and have a yellow-green skin that has a smooth (shiny) surface. The flesh is white in color and the pulp is amber (copper) in color, dense (no cavity). Seeds, even though present, are small and cannot be felt when eating.

The pollinated fruits are larger than the unpollinated ones – from 30 to over 80 grams* and the skin is greener in color. The pulp is pink to light red with clearly visible seeds.

*The main factors for this difference in size are the age of the plant and the amount of water it received during their formation.

The skin of the fruit of this variety is thick and firm when unripe, thinning to a foil thickness when fully ripe. The ostiole is apparently open, but this is only a deception. The opening is closed/blocked with a network of scales thicker than the skin and provides better protection than that of figs with a closed eye. Also, at full ripening, when the skin softens, the eye secretes a syrup that gels into a rubber-like substance and prevents insects from entering the fruit.

The fruits are high in sugar and have a relatively weak aroma (resembling that of a banana), which intensifies as the tree matures. At perfect ripeness and high temperature, they develop a much stronger and complex aroma, which cannot be compared to the varieties grown in Bulgaria and in general fruits to describe its profile. 

The variety is highly productive. There are one or two fruits at each node on the branches. There are publications that declare the Kadota variety to be three times more productive than all other varieties. This, I do not accept as true, but, indeed, this variety is highly productive. With me, under the same conditions, one tree of this variety produces as much fruit as two trees of the Michurinska 10 variety, which is also a very high-yielding variety. With varieties such as Brunswick, the difference in yield is huge.

The trees go into fruiting very quickly. If not planted from a scion or produced from tissue culture, they form fruit as early as the year of planting, which usually fail to ripen until the end of the season.

The fruits are used for drying, preserves/jams and direct fresh consumption.

In practice, this is the variety with the most invulnerable fruit to moisture and insects. It is not attacked by fig fly, wine flies, and is not affected by moisture. The fruits dry directly on the branches in dry and warm weather. 

When it gets cold, the skin of the fruit thickens, the sugar content and the aroma drop. However, the fruits do not spoil and continue to ripen until the leaves fall. They can be eaten peeled or used for jam.

It is accepted that this variety withstands cold without much damage down to about -18 degrees Celsius. But, considering the vigorous growth and the need for watering, which prolongs the vegetation, it is good in cold areas to put protection. 

The trees tolerate severe pruning and produce a normal crop with minimal delay. Inflorescences of the main crop are formed quickly at 15-20 cm length of the branches of new growth. It is very suitable for low-lying formations, because the branches do not branch strongly, do not grow new after an initial thinning and do not lie to the side, as with typical representatives of the Mission family.

 The same tree after three months

The trees require abundant watering during drought for good crop quantity and quality.

The variety is not vulnerable to FMV (ficus mosaic virus).

Note: In the Kadota variety there is no division into “white” and “black” varieties. The name Kadota is given only to the above-described variety with light (yellow-green) colored fruits.

Default Kadota = White Kadota.

Ottato Rosso is a different variety with unstable self-fertility, which is why it was assigned by Condit to the San Pedro-type varieties.