Kadota Additional Information

Vigorous tree Fruit medium-sized. Skin tough, yellowish-green. Flesh amber-colored. Nearly seedless. Forms 'honey drop' at eye. Needs warm weather. Flavor rich and sweet. Used for canning commercially, drying or eating fresh. (002)

Yellow, very sweet, does well in VA. Very good in hotter areas. Has a few very large early figs followed by a main crop. The sweetest yellow fig. Good for drying. Zones 7- 9. (003)

Leaf: base cordate;3-5 lobes; shallow sinuses. Vigorous and precocious. Delicious fresh or dried. It is a rich, sweet, all purpose fig and the most common canned fig. Requires heat to develop its best flavor and texture. Fairly hardy. (006)

Medium fruit. Yellowish green to clear yellow skin. Amber flesh with few seeds. When pruned moderately will produce both first and second crops. Tend to over-bear and produce under-sized fruit unless moderately pruned. Good fresh, dried, canned or pickled. Needs hot weather to ripen. Inland valleys. (007)

This variety is the commercial fig of California. Varietal trials show it also does well in Texas, particularly in south Texas. The fruit becomes rubbery in drier and hotter areas. The eye is open but it is characteristically filled with a honey-like substance which prevents entry of insects and subsequent souring. Fruiting characteristics are similar to those of Magnolia and Everbearing. It will produce on suckerwood the year after cold injury. The fruit is yellow to green with seeds and amber pulp. The fruit is excellent canned or preserved. Do not plant this variety in drier areas of Texas. (009)

[T]he American version of the original Italian Dattato, is thick-skinned and possesses a beautiful creamy amber color when ripe. Practically seedless, this fig is a favorite for canning and preserving as well as drying. (014)

Large, light greenish-yellow 'white' skin, amber flesh. Long-lived, vigorous. Prune to any shape. Very sweet fruit needs hot weather to ripen. Fresh/dry/can. 100 hours. Self-fruitful. (025)

Medium, skin is yellowish green, flesh amber, tinged pink at center. Flavor rich. Resists souring. Little or no breba crop. Tree upright, requires annual pruning to slow growth. Requires hot, dry climate for best quality. (023) (075)

Skin and flesh colors: Yellow-green; amber Best in hot, dry regions, such as California's Central Valley. A leading commercial fig in California. Average-sized, tough-skinned, nearly seedless, figs are used for canning, for drying, or eaten fresh. Vigorous, almost rampant tree is very productive in both spring and fall. (022)

Medium, skin is yellowish green, flesh amber, tinged pink at center. Flavor rich. Resists souring. Tree upright, requires annual pruning to slow growth. Requires hot, dry climate for best quality, but is sometimes grown in the cool coastal regions of B.C. (026) (026a)

Large, with light greenish-yellow 'white' skin, amber flesh. Very sweet fruit needs hot weather to ripen. Long-lived, vigorous tree can be pruned to any shape. Fresh/dry/can. (034)

Needs a lot of heat. (036)

Large light greenish yellow skin, amber flesh. Long lived vigorous. Very sweet needs heat to ripen. (057)

Fig Varieties for South Carolina: Kadota Bright greenish-yellow Medium to large Fair Excellent (061)

Yellow, very sweet, does well in VA. Very good in hotter areas. Has a few very large early figs followed by a main crop. The sweetest yellow fig. Good for drying. (071)

A very high quality fig. (001c)

I live in East Texas and have had great luck with Texas Everbearing, Brown Turkey, Alma, Kadota and Black Mission as well as my favorite the LSU Purple. (931)

The leading commercial canning variety. Medium sized fruit with thin, tough, light greenish-yellow skin. White to amber is tinged with pink. A rich, sweet, flavorful all-purpose fig, great for canning, fresh eating or preserving. Longlived vigorous tree bears June through frost. Very productive. Self-fertile, hardy to 10 degrees F. (076)

Medium sized fruit with yellowish green to white skin. Rich sweet amber flesh. Greenhouse culture. Very old variety noted by Pliny. (089)

Kadota
Additional Information
Vigorous tree Fruit medium-sized. Skin tough, yellowish-green. Flesh amber-colored. Nearly seedless. Forms 'honey drop' at eye. Needs warm weather. Flavor rich and sweet. Used for canning commercially, drying or eating fresh. (002) Yellow, very sweet, does well in VA. Very good in hotter areas. Has a few very large early figs followed by a main crop. The sweetest yellow fig. Good for drying. Zones 7- 9. (003) Leaf: base cordate;3-5 lobes; shallow sinuses. Vigorous and precocious. Delicious fresh or dried. It is a rich, sweet, all purpose fig and the most common canned fig. Requires heat to develop its best flavor and texture. Fairly hardy. (006) Medium fruit. Yellowish green to clear yellow skin. Amber flesh with few seeds. When pruned moderately will produce both first and second crops. Tend to over-bear and produce under-sized fruit unless moderately pruned. Good fresh, dried, canned or pickled. Needs hot weather to ripen. Inland valleys. (007) This variety is the commercial fig of California. Varietal trials show it also does well in Texas, particularly in south Texas. The fruit becomes rubbery in drier and hotter areas. The eye is open but it is characteristically filled with a honey-like substance which prevents entry of insects and subsequent souring. Fruiting characteristics are similar to those of Magnolia and Everbearing. It will produce on suckerwood the year after cold injury. The fruit is yellow to green with seeds and amber pulp. The fruit is excellent canned or preserved. Do not plant this variety in drier areas of Texas. (009) [T]he American version of the original Italian Dattato, is thick-skinned and possesses a beautiful creamy amber color when ripe. Practically seedless, this fig is a favorite for canning and preserving as well as drying. (014) Large, light greenish-yellow 'white' skin, amber flesh. Long-lived, vigorous. Prune to any shape. Very sweet fruit needs hot weather to ripen. Fresh/dry/can. 100 hours. Self-fruitful. (025) Medium, skin is yellowish green, flesh amber, tinged pink at center. Flavor rich. Resists souring. Little or no breba crop. Tree upright, requires annual pruning to slow growth. Requires hot, dry climate for best quality. (023) (075) Skin and flesh colors: Yellow-green; amber Best in hot, dry regions, such as California's Central Valley. A leading commercial fig in California. Average-sized, tough-skinned, nearly seedless, figs are used for canning, for drying, or eaten fresh. Vigorous, almost rampant tree is very productive in both spring and fall. (022) Medium, skin is yellowish green, flesh amber, tinged pink at center. Flavor rich. Resists souring. Tree upright, requires annual pruning to slow growth. Requires hot, dry climate for best quality, but is sometimes grown in the cool coastal regions of B.C. (026) (026a) Large, with light greenish-yellow 'white' skin, amber flesh. Very sweet fruit needs hot weather to ripen. Long-lived, vigorous tree can be pruned to any shape. Fresh/dry/can. (034) Needs a lot of heat. (036) Large light greenish yellow skin, amber flesh. Long lived vigorous. Very sweet needs heat to ripen. (057) Fig Varieties for South Carolina: Kadota Bright greenish-yellow Medium to large Fair Excellent (061) Yellow, very sweet, does well in VA. Very good in hotter areas. Has a few very large early figs followed by a main crop. The sweetest yellow fig. Good for drying. (071) A very high quality fig. (001c) I live in East Texas and have had great luck with Texas Everbearing, Brown Turkey, Alma, Kadota and Black Mission as well as my favorite the LSU Purple. (931) The leading commercial canning variety. Medium sized fruit with thin, tough, light greenish-yellow skin. White to amber is tinged with pink. A rich, sweet, flavorful all-purpose fig, great for canning, fresh eating or preserving. Longlived vigorous tree bears June through frost. Very productive. Self-fertile, hardy to 10 degrees F. (076) Medium sized fruit with yellowish green to white skin. Rich sweet amber flesh. Greenhouse culture. Very old variety noted by Pliny. (089)