Description
A LA CARTE
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：A LA CARTE / France
🔖 Certification： --
🌱 About the Producer：
We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy. On top of the tests done by our farmers, we also perform our own chemical test upon each arrival of the fruits.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
French Black Solliès fig is the PDO fig of Solliès-Pont in the Var, Provence, made only from the Bourjassotte Noire variety. Fruit is violet to near-black, at least 40 mm, with strawberry-jam red flesh and fine beige seeds. Flavour is a rare balance of sweetness and gentle acidity, with notes of watermelon, melon, strawberry and red fruit, and sugar of at least 14 °Brix at packing. Hand-picked from mid-August to mid-November, it is best eaten fresh and does not ripen further after harvest.
Figue de Solliès comes from a delimited zone of 15 communes in the Var, Provence-Alpes-Côte d’Azur, centred on Solliès-Pont, north-east of Toulon. Figs have long been grown in this Mediterranean basin; the protected name covers only Bourjassotte Noire, also called Violette de Solliès. The variety name is linked to Burjassot in Valencia, Spain, and the tree is an old Mediterranean type. French recognition as AOC dates from the decree of 29 September 2010; it is also registered as AOP/PDO. The Solliès basin accounts for a large share of French fig output, and most French Bourjassotte Noire comes from here. Sandy-loam soils, irrigation water, rare frost and high sunshine shape the fruit.
Specification fruit is whole, flattened teardrop-shaped, dense yet supple, with at least 80% of the skin violet to black and finely veined. Diameter is at least 40 mm. The receptacle is thin and pale green; the flesh is glossy, juicy and the colour of strawberry jam, packed with fine beige seeds. Aroma is elegant and moderate: vegetal and fruity notes of watermelon, honeydew, strawberry and other red fruits. On the palate it is first slightly crisp, then melting, with intense vegetal notes (rhubarb jam, watermelon), red fruit and light floral tones. The defining trait is the balance of sweet and acidulous flavours; the same variety grown outside the zone is often sharper or less rich, often because it is picked earlier. Sugar must be at least 14 °Brix at packing. Skin must be free of insect stings and splits; slight russet cracking is allowed. Colour at harvest must meet the official CTIFL scale (mostly C2–C7).
Harvest runs from about 15 August to 15 November, by hand, into shallow trays, only when fruit is properly ripe. Figs do not ripen after picking, so buy them ready to eat and check the Figue de Solliès AOP mark. Eat within a few days, refrigerated if needed; they also exist frozen for processing only. Fresh fruit suits cheese, yoghurt, cured ham, foie gras, game or a warm tart; late-season fruit grills well against salty partners such as lardo or blue cheese.
Like other fresh figs it is modest in calories for its sweetness, with fibre, potassium and natural sugars; exact values vary with ripeness.
🥗 Product Recipe (English)：
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