This has only been a so-so fig for me. It is sweet, but the skin is tough and the flavor lacks pizazz, according to my taste buds.

I admit it. I got caught in the trap of lusting for only the exotic-sounding figs. I shoved my Peter's Honey, which sounded kind of generic, into the corner and ignored it. After all, it was a commonly found variety. How good could it be?

Well, I gained a whole new appreciation of it, when it produced its first figs this year. They were sweet and had a good honey flavor (per the name). Not as tasty as Kadotas I have had, but still a respectable tree worth growing. I look forward to seeing what it can do in the coming years in coastal NC. Lesson learned.

I had thought this one is pretty much the same as Kadota? If we are talking about Kadota--I like the simple honey taste. However, the skin is definitely not the best and it does horrible in my climate ripening about 10-20% of crop with the rest splits and the rest not enough heat in its late season.

No, this is not Kadota.

John and Jon, PH is my best tasting yellow fig this year. Once it rains though, well then it splits like a banana! But still my best this year in the yellow category.

Dennis, really?  I didn't try this one because people said it doesn't do well in humid climates.  Maybe I should give it a try.

Wow! Everyone. makes the pH taste good! To bad I lost Peter's honey and panache they were both bare root trees. All the rain mabye .I will try again next year.

It looks way different than Kadota in the pic--but I thought I had read some PH's are Kadota's. That one does look different than a typical Kadota... wonder if it fares better than Kadota in my climate... I'm really interested in finding a classic honey flavor fig to replace Kadota in my climate... Maybe this is the one!

Does it ripen way way before Kadota??? Kadota is nowhere near ready to eat here in zone 7a so maybe this one IS the way to go...

i grew PH and Kadota in Houston.  I had a hard time telling the difference.

fully ripe kadota made my day few weeks ago.. also the semi ripe is a bit acid and nice.
Now i have 20 rooyed cuttings

This was my first main crop fig to ripen this year.  This goes without saying, but it was better than any store bought yellows this year. The skin doesn't add much for flavor and is kind of rubbery, but not so much so that it is inedible. This one weighed in at 40 grams. I have about 15 more on the tree and look forward to having them. I will keep this tree until it gets hedged out by better flavor. It is productive, and has 2 figs on several nodes. If I ever get rid of it, I will find a new home for it.

 

Hi guys,

Your fig "Kadota" is the same as the "Dottato" (Italian provenance) who are over 30 synonym found to Liguria until Calabria, common in France, present in Spain and at your home in California.She's the cousin of:

Hey everyone. I got a PH from Bay Flora this past spring and am very pleased with it. It was about 3 feet tall upon arrival ,cutting, and no more than 1/2 inch thick with one lone leaf at the very top. The first growth spurt was minimal but by mid July it just took off. As a result I enjoyed 9 awesome looking and tasting figs , very late of course and by placing the pot in front of my white garage door to catch some extra sun heat. Thick skinned dark Amber interior sweet and figgie flavor. Loving it.

I have a PH in my "orchard" of 15 gallon pots and it does a great job of ripening large crops of good quality figs. 

Pooya - PH does well in 7A. I did not have a lot of splitting and it ripened figs over a long period.

I will post my ripening list soon so you can see how it faired compaired to other varieties.