The Solliès fig

In the heart of Provence, in France, grows a variety of fig that has successfully captured the most discerning palates: the Solliès fig. Recognizable by its delicate flavor and generous flesh, it has become the emblem of a region rich in culinary traditions.

Where and how does it grow?

The Solliès fig has its origins in the Solliès region, notably in the small Gapeau valley. Nestled between the cities of Toulon and Hyères, this area benefits from an ideal microclimate for the cultivation of this delicate fruit. With exceptional sunshine, some of the highest temperatures in France, and mineral-rich, well-drained soils, the terroir is perfectly suited for fig growth.

In addition to this, the proximity of the Gapeau River provides the necessary moisture. Thus, the Solliès fig can literally “have its head in the sun and its feet in the water,” a combination that promotes optimal ripening.

What sets it apart?

Beyond its exceptional terroir, the Solliès fig stands out for several characteristics:

Appellation d’Origine Contrôlée (AOC): It is the only fig to enjoy this prestigious designation, guaranteeing its quality and origin.

Taste and Texture: Sweeter and juicier than many other varieties, its flesh is of unparalleled sweetness with a slight hint of honey.

Versatility in the Kitchen: Eaten raw, it is delicious with ham or cheese. Cooked, it can be poached, roasted, or incorporated into various culinary preparations.

Health Benefits

The Solliès fig, like other varieties of figs, is a treasure trove of health benefits:

Rich in Fiber: It promotes good digestion and contributes to a feeling of satiety.

Vitamins and Minerals: A source of calcium, potassium, and magnesium, it supports the proper functioning of the nervous system and the strength of bones.

Antioxidants: Figs contain antioxidants that combat free radicals, thus preventing premature cell aging.

Alkalizing Effect: In a world where diets tend to be increasingly acidic, figs have an alkalizing effect, helping to balance the body’s pH.

Preparing and cooking figs

Figs are a very versatile fruit in the kitchen, and the Solliès fig, with its exceptional quality, is particularly well-suited to many preparations.

Toast: You can spread fresh cheese on a slice of toasted bread and top it with slices of Solliès figs, a drizzle of honey, and some nuts for a delicious breakfast or snack.

Salads: Figs pair well with green salads, especially those containing goat cheese, walnuts, or pine nuts, and can be dressed with balsamic vinaigrette.

Main Courses: Figs can be used as a garnish for meats like pork or duck. A reduction of balsamic vinegar, honey, and figs can create a delicious glaze.

Desserts: Figs roasted in butter with a touch of honey or sugar can be served with vanilla ice cream. Additionally, they can be used in tarts, clafoutis, or even cakes.

Preserves: Figs can be transformed into jam or chutney, which can be enjoyed with cheese or cold meats.

With their natural sweetness and fleshy texture, Solliès figs can certainly elevate many dishes and offer a variety of culinary options.

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