Solliès fig

Figue de Solliès

What it is

One variety, the Bourjassotte noire, already called 'figue de Solliès' in 1560, grown in 15 communes of the Var along the Gapeau. Figs are picked by hand between colour stages C2 and C7, must measure at least 40 mm and reach 14° Brix, and are sorted, packed in a single layer or in punnets of 1 kg at most and shipped within 5 days, held at 8 °C or less. The result is a flattened-drop fig with strawberry-jam pulp whose sweetness is balanced by acidity.

In the kitchen

Keep them in their single-layer tray, never stacked, and take them out of the fridge an hour before serving. Halve and roast them briefly with honey and thyme, or serve them raw with fresh goat cheese or cured ham.

Goes with

Brousse du Rove Goat cheese Honey Thyme Almond Foie gras Duck Prosciutto di Parma

Same species

Dried fig Fig Fig leaf

In season alongside

Nectarine Bergeron apricot Apricot Blueberry Cantaloupe melon Cherimoya

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