Lattarula Fig, also known as Blanche, is a member of the esteemed White Marseilles family of fig cultivars and stands among the most widely adapted varieties grown today. Its amber flesh and yellow-green skin reveal a fruit equally at home fresh from the tree, dried for winter storage, or preserved in jars. Hardy in zones 7-10 and reaching 10 to 15 feet at maturity, this Italian Honey Fig earns its name through consistent quality across all uses. The tissue-cultured plants available today have been heat-treated to significantly reduce Fig Mosaic Virus, giving you a healthier start than older propagation methods allowed.
Full Sun
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7-10
180in H x ?in W
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High
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The remarkable adaptability of Lattarula across culinary applications sets it apart. Whether you're biting into a sun-warmed fig fresh from the branch, spreading dried slices across a charcuterie board, or canning them whole for winter, this variety delivers exceptional quality in every form. Its amber flesh and fine texture make it equally prized by home gardeners and commercial producers throughout the fig-growing world.
Lattarula excels in three distinct culinary roles, each showcasing different aspects of its character. Fresh from the tree, the soft amber flesh and fine texture make it a sublime eating fig, best enjoyed at peak ripeness when the skin yields gently to your thumb. For drying, this variety's density and sugar content concentrate beautifully, producing chewy, intensely flavored dried figs that store well and enhance both sweet and savory dishes throughout the year. Its fine quality also makes it particularly suited to home canning and preserving, where whole figs or fig preserves benefit from the fruit's natural pectin and balanced flavor.
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Honey- offers a delicate and smooth sweetness with a warm, golden richness. It brings a soft, floral depth to the flavor, creating a naturally sweet and mellow experience.
Harvest Lattarula figs when the fruit hangs slightly downward from the branch and yields gently to finger pressure; the skin color shifts from yellow-green to deeper gold as ripeness approaches. Ripe figs should feel soft but not mushy, and a small drop of nectar may form at the bottom of the fruit. Pick figs in the early morning or late afternoon to preserve their delicate flavor. For drying, harvest when fully ripe and beginning to shrivel slightly on the branch, as these fruits concentrate their sugars naturally and dry more efficiently. Handle ripe figs gently, as they bruise easily and are best eaten or processed the same day they're harvested.
Prune Lattarula in late winter or early spring before active growth begins. Remove any winterkilled or crossing branches to maintain an open, vase-like form that allows sunlight to reach the developing fruit. Since figs fruit on new growth, light pruning encourages vigor without sacrificing the current season's crop. Avoid heavy pruning, which delays fruiting; this variety sets fruit prolifically once established, so restraint often yields better results than aggressive cutting.
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“Lattarula, known in its native regions as Blanche, belongs to the White Marseilles family, one of the oldest and most respected lineages in fig cultivation. This family of cultivars developed over centuries in the Mediterranean, where figs have been grown since antiquity. The specific propagation methods used today represent a modern advancement: tissue culture and heat treatment have replaced older budding techniques, reducing disease pressure while maintaining the genetic integrity that made this variety famous. In doing so, nurseries have preserved the qualities that earned it the affectionate name Italian Honey Fig, ensuring that contemporary gardeners inherit the same reliable performance their predecessors enjoyed.”