The Italian Honey Fig, often identified as ‘Lattarula’ or Peter’s Honey Fig, is a highly sought-after variety among home gardeners. This deciduous fruit tree is prized for its reliable production and exceptional sweetness, making it a popular choice for fresh eating. Originating from the Mediterranean region, particularly Sicily, it is relatively cold-tolerant compared to many other fig types. Its unique flavor profile delivers a rich, sugary taste often described as pure, golden honey.
Defining the Italian Honey Fig
The Italian Honey Fig tree is generally a small to medium-sized tree or vigorous shrub, reaching 10 to 20 feet if left unpruned. Its large, deeply lobed foliage provides a tropical aesthetic with distinctive emerald green coloration. The tree’s relatively compact growth habit makes it highly adaptable for smaller spaces or container culture.
The fruit is typically medium to large, characterized by a smooth, greenish-yellow skin that sometimes develops a golden hue upon full ripeness. Cutting the fig open reveals a striking, dark amber or golden flesh, which is succulent and melts in the mouth. This variety is self-pollinating, meaning only a single specimen is needed to ensure fruit production. The ‘Lattarula’ cultivar often features a relatively closed eye, which resists splitting and spoilage in regions experiencing high humidity or summer rainfall.
Climate and Planting Location
For successful establishment, the Italian Honey Fig thrives in full sun exposure, requiring a minimum of eight hours of direct sunlight daily to properly develop and ripen fruit. In-ground planting is recommended for those residing in USDA hardiness zones 7 through 10, where the tree can tolerate winter temperatures down to approximately 10 to 15 degrees Fahrenheit. While adaptable, the fig prefers well-drained, loamy soil with a slightly alkaline pH, ideally between 6.0 and 6.5.
Many fig enthusiasts opt for container growing, especially in colder climates, allowing the tree to flourish in zones as cold as 3. When selecting a container, a dark, non-porous pot is recommended to help warm the roots, and the potting mix should be a lightweight, well-draining blend. Container-grown trees must be moved to an unheated, insulated space, such as a garage or basement, before the first deep frost to enter dormancy. During overwintering, water should be withheld, offering only a small amount monthly to prevent the root ball from completely drying out.
Routine Care and Maintenance
Water management is important, particularly during establishment and for container-grown plants. Newly planted trees require deep, consistent watering to encourage root development, though established in-ground trees become moderately drought-tolerant. Container figs demand more regular attention, as their roots are confined and prone to drying out quickly during the summer heat.
Fertilization should be approached with moderation, as excess nitrogen can lead to lush vegetative growth at the expense of fruit production. A balanced, all-purpose fertilizer can be applied in the spring as the tree exits dormancy, and container plants benefit from feeding three or four times throughout the growing season. Pruning is best performed during the tree’s winter dormancy, focusing on removing dead, damaged, or crossing branches to improve air circulation and light penetration.
A secondary, lighter summer pruning can manage the tree’s height and shape, making the subsequent harvest more accessible. Fig trees are generally robust, but monitoring for common issues like spider mites, scale insects, and fig rust is advised. Fig Mosaic Virus is common in cultivated figs and manifests as cosmetic yellow spotting on leaves, but it typically does not impair the tree’s health or fruit yield.
Harvesting and Preserving the Fruit
The Italian Honey Fig can produce two distinct crops in warmer climates. The Breba crop develops on the previous year’s growth and ripens first. The Main crop forms on the current year’s growth and is typically more plentiful. Knowing the signs of ripeness is important, as figs will not continue to sweeten once they are picked.
A ripe fig will exhibit a color change to its characteristic greenish-yellow, feel soft to the touch, and hang from the branch with a noticeably wilted neck. The most definitive indicator of peak ripeness is the appearance of a small, sticky drop of syrupy liquid—the “honey drop”—exuding from the eye of the fruit. Due to their delicate nature and short shelf life, figs should be picked gently, leaving a small piece of stem attached to minimize spoilage.
Freshly harvested figs are best consumed quickly, though they can be stored for a few days in the refrigerator. For long-term use, preservation techniques are effective for managing a large yield. Freezing the whole fruit on a tray before transferring to a sealed container allows for storage up to three years. Alternatively, the figs can be sliced and dehydrated or cooked down into jams and preserves, capturing their signature honey-sweet flavor.