The fig: a burst of Mediterranean sunshine!
Known since ancient times, figs love hot and well-watered land. In France the centre of production is the SolliÃ¨s basin south of the Var, where the sun is hot, frequent and long-lasting and humidity is constant. It is in this deep alluvial soil in the plain and clay-limestone soil on the slopes that the famous purple fig of SolliÃ¨s is grown, the main variety chosen by Les vergers Boiron among the 750 available worldwide.
Rich in potassium, calcium, magnesium and iron as well as in vitamins A, B and C, it is recognised by its flat spinning top shape and the color of its flesh, ranging from amber raspberry pink to red garnet. This wide-branched tree produces a single crop to maturity, from late August to late October.
Crisp and juicy on the palate, the SolliÃ¨s fig exudes a perfect balance of sweet and zesty flavors with intense red fruit aromas.
A fruit puree with a wide range of uses
In the kitchen, its sweet taste blends perfectly with tasty appetisers (foie gras, for example), sweet and sour dishes (kebabs, pork or duck in sauce) and, of course, delicious desserts (clafoutis, ice-cream, gratins).
For professionals, Les vergers Boiron fig puree has many gastronomic and practical advantages. Available all year round, maintaining consistently excellent organoleptic qualities, it can be stored impeccably for 15 days in the refrigerator between 2 and 4Â°C in a closed container, in accordance with defrosting instructions in the data sheet (e.g. for the 1kg container: 24 hours between 2 and 4Â°C).
As the poet Francis Ponge said: "This is one of the few fruits, I observe, of which we can eat almost everything: skin, flesh and seed all contribute to our delight. "
But it is one of the producers of the SolliÃ¨s fig, who has maintained a privileged relationship with Les vergers Boiron for years, who talks about it best, with his heart and all his know-how. Read the article