Kadota fig
Ficus carica 'Kadota' · Fruit
Top 10 pairings
The Kadota is the American name for the Italian Dottato — a thick-skinned, green-to-amber-yellow fig that stays green even when fully ripe, splitting open to a pale amber, almost seedless, honey-sweet interior. It is the classic canning and drying fig of California, prized because its low-anthocyanin skin never darkens and its dense, smooth flesh holds up in the tin and on the drying tray where softer dark figs collapse.
Picking a good onedrag
Firm, neck straightSplit, weeping, souring
DroopingPeak rawEat as it is: torn over cheese, cured ham or cream.
Neck and stemNeck bent, the fruit hanging heavy
Weight and giveHeavy for size, yields to a touch
SkinFine lines at the shoulder, skin dry
Smell at the eyeWarm, honeyed, faintly floral
Reading a just ripe one. Move the slider and the rest of this page — nutrition, pairings — updates with it. These cues are Fig's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
99%
Edible part
50 g · just the stem off
51 g
Weight each
each one
Keeping ittap a temperature
A domestic fridge holds it about 2× longer than the counter.
90-95%
Humidity
Single layer, loosely covered
Airflow