I've recently found out that fig trees do well in containers, so this Kadota fig recently joined the garden:
It's a reasonable size - about 1 metre tall, and is in the largest pot I could find. There are about 5 figs on it that haven't fallen off yet.
Apparently the Cape Brown and Cape White are good dwarf variety fig trees for containers, and I will get these set up in pots as soon as some healthy specimens are available.
Already planted in the ground in the garden is a White Genoa which is slowly settling in after a year of neglect standing in a black plastic bag. There is space for another in the ground and I'd like to plant a variety called Parisian, but this might not be readily available so will probably end up as a Black Mission.
The fact figs do well (or at least OK) in pots, gives some scope for experimentation.
Update 2017/01/10:
Showing good signs of growth after about two weeks in the pot, with new leaves on many of the stems.
Apparently this variety is rarely seen without figs, making it difficult for young plants to get established. Does this mean knocking them off? Reluctant to do so...
Got myself a Cape White,and an Avignon, but the Cape Browns for sale still don't look healthy - they're supposedly very susceptible to the fig mosaic virus which messes up their leaves.
Update 2017/01/16:
Description from "The Fig" by Ira Condit (1947):
"Dottato (Kadota, White Pacific, White Endich). Dottato is the principal drying fig of southern Italy where it has probably been grown for centuries. It may be the same variety which Pliny said was brought by Lucius Vitellius from Soria to his villa at Alba. The name comes from the Italian fico addattato, or adapted fig, undoubtedly referring to its wide adaptability to soils and climatic conditions as well as to possible uses. The literature on this fig, its history, culture, and uses has been reviewed by Condit in 1920 and 1927. In California it forms the basis of the canned fig industry and is also marketed both fresh and dried. The tree bears two crops.
Brebas large, pyriform with a distinct, thick neck; color green or yellowish green; meat and pulp violet tinted, sweet and rich; quality excellent. Figs of the second crop medium, spherical to short-pyriform; stalk up to $4 incn long; eye medium, closed by scales, often sealed with a drop of clear gum; skin greenish yellow to lemon-yellow; pulp amber, almost seedless, sweet but lacking character. In cool coastal districts, figs pyriform, grass green, with violet-tinted meat and pulp."
Update 2017/01/21:
An ichneumon fly caught in the act of sucking sap out of a baby Kadota fig. It sat there for a good half hour, just like a fruit mosquito. Struggled to get focus.
The insect was about 20mm long and darkish brown. The fig it was attacking maybe 2mm across. It looked like it knew exactly what it was doing.
Update 2017/02/20:
Update 2017/03/25:
Unexpectedly!
These have suddenly started getting bigger and ripening.. and to think I nearly pulled them off a month or two back.
It's getting quite cool in the evenings and the tree isn't getting that much sun at this time of the year.
The breba crop for next season?
In passing, the figs all ripened, but didn't taste that wonderful.
Update 2017/03/27:
I'm not sure this is actually a Kadota? The colour and shape of the ripening fruit are wrong, as is the date of ripening - it's very late. In the Lotter fig book, the most likely candidate is a Brown Turkey fig, but who knows?
I'm starting to strongly suspect that none of the labels on the figs I have purchased are even remotely correct!
Update 2017/05/27:
This fig is definitely not a Kadota. I bought a real Kadota a few days back from Starke Ayres, and it looks nothing like this. So, what did I buy from Sunnyside?
Update 2017/05/29:
Perhaps a Col de Dame Grise? The following description/characteristics seem true, apart from the flesh colour:
"One of the latest ripening figs. The main crop ripens from March onwards and sometimes even into winter."
"Rated as one of the best tasting fig varieties available. Keep in mind that taste differs though.
Or a Brown Turkey? The thin neck of this fig isn't right for a CDG....
Or Brunswick?
Update 2017/01/21:
An ichneumon fly caught in the act of sucking sap out of a baby Kadota fig. It sat there for a good half hour, just like a fruit mosquito. Struggled to get focus.
The insect was about 20mm long and darkish brown. The fig it was attacking maybe 2mm across. It looked like it knew exactly what it was doing.
Update 2017/02/20:
Update 2017/03/25:
Unexpectedly!
These have suddenly started getting bigger and ripening.. and to think I nearly pulled them off a month or two back.
It's getting quite cool in the evenings and the tree isn't getting that much sun at this time of the year.
The breba crop for next season?
In passing, the figs all ripened, but didn't taste that wonderful.
Update 2017/03/27:
I'm not sure this is actually a Kadota? The colour and shape of the ripening fruit are wrong, as is the date of ripening - it's very late. In the Lotter fig book, the most likely candidate is a Brown Turkey fig, but who knows?
I'm starting to strongly suspect that none of the labels on the figs I have purchased are even remotely correct!
Update 2017/05/27:
This fig is definitely not a Kadota. I bought a real Kadota a few days back from Starke Ayres, and it looks nothing like this. So, what did I buy from Sunnyside?
Update 2017/05/29:
Perhaps a Col de Dame Grise? The following description/characteristics seem true, apart from the flesh colour:
"One of the latest ripening figs. The main crop ripens from March onwards and sometimes even into winter."
"Rated as one of the best tasting fig varieties available. Keep in mind that taste differs though.
It is not overly sweet with distinctive savoury undertones."
Update 2017/05/29:Or a Brown Turkey? The thin neck of this fig isn't right for a CDG....
Or Brunswick?
