Figvariety
Kadota
Also known as Dottato
Dottato
A pale-skinned fig used both fresh and for processing.
No photo of Kadota yet
No Kadota photo yet
Taste & texture
For fresh eating, a sound, tender fig can be more enjoyable than one chosen mainly for firmness. Buy fragile ripe fruit close to when you'll eat it.
sensory study · Madera County orchard and Fresno, California, USA · 2006
Read the evidence
In a 2006 tasting with 100 shoppers, four fig cultivars harvested tree-ripe received higher pooled liking and acceptance than fruit picked at commercial maturity. Mean liking was 7.0 versus 5.3 on a nine-point scale.
- Fruit tested
- Whole fresh figs, two harvest maturities; samples tasted at 20°C
- Varieties compared
- Mission, Brown Turkey, Calimyrna, Kadota
- Use studied
- Fresh eating unless otherwise specified
- Published
- 2010
Harvest & storage
- Ripening
- kind
- ripening
- months
- 8
- region
- IT-75
- timing
- basis
- calendar
- country code
- IT
- source scope
- Puglia, Italy; Dottato as named in ITS Academy AgriPuglia regional biodiversity manual
- source event
- EPOCA DI MATURAZIONE
region: IT-75 · Puglia, Italy; Dottato as named in ITS Academy AgriPuglia regional biodiversity manual
settimanabiodiversitapugliese.it ↗Context & source
- /details/observations/0/value/region
- IT-75
- /details/observations/0/value/country code
- IT
- /details/observations/0/value/source scope
- Puglia, Italy; Dottato as named in ITS Academy AgriPuglia regional biodiversity manual
Origin & family
Where Kadota began
Recorded origin
Italy
Field notes
Original source notes
Ripening & timing · Apulia
- kind
- ripening
- months
- 8
- region
- IT-75
- timing
- basis
- calendar
- country code
- IT
- source scope
- Puglia, Italy; Dottato as named in ITS Academy AgriPuglia regional biodiversity manual
- source event
- EPOCA DI MATURAZIONE