Bourjasotte Noire Sollies Figs
Inventory, lb : 0
Bourjasotte Noire figs are a large varietal, averaging 5 to 5.5 centimeters in diameter and 3 to 4 centimeters in height, and have a turbinate appearance with a broad, flattened base and a short, almost non-existent thick neck. The fig's skin is smooth, ribbed, firm, and thin but tough, giving slightly under pressure. The surface also has a dark purple, almost black coloring, with lighter violet tones toward the neck and a blue-purple bloom. A distinct feature of the fig is its open eye. As the fig ripens, the star-shaped eye will release a drop of sticky liquid known as fig honey. Underneath the surface, the dark red flesh is dense, aqueous, glossy, soft, and tender with a creamy, subtly crunchy consistency. The flesh is also filled with thin and beige, tiny edible seeds. Bourjasotte Noire figs emit a honeyed, fruity, and vegetal aroma with notes of berries and melon. When ripe, Bourjasotte Noire figs have a rich, sweet, and tangy flavor with balanced sugar and acidity levels. The figs are favored for their floral, fruity, and tart, berry-like taste.
Bourjasotte Noire figs are available in the late summer through early winter.
Bourjasotte Noire figs, botanically classified as Ficus carica, are a specialty variety belonging to the Moraceae family. The large figs grow on trees reaching 3.5 to 8 meters in height and are a popular variety cultivated through home gardens and commercial farms worldwide. The name Bourjasotte Noire translates from French to "Black Burjassot," and they were named for their dark purple coloring with black veins. There are several types of Bourjasotte figs cultivated among fig enthusiasts that range in color and appearance, and Bourjasotte Noire figs are a premium variety not pollinated by fig wasps. Bourjasotte Noire figs are especially treasured among growers in Europe, developing several regional names, including Burjassotte Preto in Portugal, Brogiottto Nero in Italy, and Bernissou in Provence. The figs are also grown as a novelty in gardens of fig enthusiasts in the United States, named Violet de Sollies, Violette Sollies, and Violette Soleis figs. Bourjasotte Noire figs are considered a high-end cultivar sold through markets for fresh and cooked preparations.
Bourjasotte Noire figs are a source of vitamin C to strengthen the immune system, vitamin A to maintain healthy organ functioning, potassium to balance fluid levels within the body, and calcium to build strong bones and teeth. The figs also provide magnesium to control nerve functioning, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, fiber to regulate the digestive tract, and other nutrients, including copper, vitamin K, and phosphorous.
Bourjasotte Noire figs have a sweet and tangy flavor suited for fresh and cooked preparations. The variety is popularly consumed straight out of hand, or they can be tossed into salads and grain bowls. Bourjasotte Noire figs are also commonly served on appetizer platters stuffed with cheeses, wrapped in prosciutto, used as a fresh topping over oats, yogurt, and cottage cheese, or sliced and layered over bruschetta. In addition to fresh preparations, Bourjasotte Noire figs can be sauteed in brown butter and sugar, drizzled over ice cream, cooked into tarts and other desserts, roasted or baked with cheese, or simmered into chutney and jams. The sweet figs also complement savory dishes and can be simmered into sauces for roasted meats. Bourjasotte Noire figs pair well with cheeses such as chevre, Roquefort, brie, and goat, balsamic vinegar, honey, meats such as pork, rabbit, and fish, and nuts including pistachios, almonds, and pine. Whole, unwashed Bourjasotte Noire figs will keep 2 to 3 days when stored at room temperature or up to one week if kept in the refrigerator's crisper drawer.
In Sollies-Pont, a commune in the Var department in southeastern France, Bourjasotte Noire figs are grown in a unique microclimate, developing fruits with exceptional quality and flavor. Bourjasotte Noire figs grown in Sollies-Pont are known locally as Figue de Sollies and Violette de Sollies and are the only figs in France to have been awarded an AOC in 2006 and PDO in 2011. Most Figue de Sollies figs are exported outside of Sollies-Pont and sold as specialty figs in European markets. The figs are grown in the Vallee de Gapeau, translating to Gapeau Valley, and approximately 75% of the figs grown in the region are the Figue de Sollies variety. Sollies-Pont fig growers have a saying that the figs "want their head in the sun and feet in the water," and the valley provides an ideal climate of ample sunshine, mineral-rich, well-draining soil, and freshwater supplied by the Gapeau river. By the 1950s, Figue de Sollies became an emblematic crop of Sollies-Pont, and the village honors its beloved fruit with an annual festival. The fig festival is traditionally held over a weekend in August and is comprised of fig-centric events. One of the most notable portions of the festival is a multi-course dinner curated around figs, incorporating the fruits into appetizers, main dishes, and desserts. The fig festival also has a village market filled with homemade crafts, jams, and foods such as fig ice cream, fig tarts, fig liqueur, and fig tarts, and guided tours are conducted with growers throughout their fig fields. On the final day, the Chevaliers de la Figue, or the Knights of the Fig, attend a mass and receive a blessing over the brotherhood. The knights will also appoint new members for the year to come to protect the regionally significant fig.
Bourjasotte Noire figs are thought to be descended from figs grown in Burjassot, a village in Spain northwest of Valencia. The exact history of the figs is unknown, but they were eventually spread throughout the western Mediterranean by the 16th century. Over time, Bourjasotte Noire figs were widely grown in southeastern France and were sold domestically and exported to markets throughout northwestern Europe. Bourjasotte Noire figs were also planted in the United Kingdom. Today Bourjasotte Noire figs are cultivated as a specialty fig in Europe, the United Kingdom, Australia, and South Africa. They are also grown as a home garden variety in the United States.
Recipes that include Bourjasotte Noire Sollies Figs. One is easiest, three is harder.
|Taste France||Fine fig, vanilla and poppy tart|