Mild and refined


The fig is native to the Mediterranean basin. From a botanical point of view, it is a fake fruit: the real fruits of the fig tree are the small crunchy seeds inside each fig. Its garnet flesh is juicy, sweet and delicate. Its soft texture means it can be enjoyed both raw and cooked. It is great for making jams, but it can also be pan-fried, poached, or stewed to accompany white meats, foie gras, cheeses, etc.

Dried figs are a source of calcium, which is by far the most abundant mineral in the body. It contributes to the formation and good health of bones and teeth and also plays an essential role in blood clotting, maintaining blood pressure, and muscle contraction. The fig is also a source of vitamins A, K, B1 and B6, and of magnesium, potassium, iron, manganese and copper.