Masui Dauphine Figs
Estimated Inventory, lb : 0
Description/Taste
Masui Dauphine figs vary in size, depending on growing conditions and the season, and generally have an oblate to pyriform shape with a curved, flattened base tapering to a slender, pointed neck. The variety produces fruits in the summer and fall, and the fruits are larger in the summer crop, weighing 100 to 220 grams, versus the fall crop, averaging 50 to 115 grams in weight. The skin is thin, delicate, and easily peeled with a taut, firm, and smooth consistency. The skin also varies in color from purple-green, yellow-green, to dark purple-red hues, becoming the darkest and most saturated in the fall. The base of the fruit may be closed or open, depending on the degree of ripeness. Underneath the surface, a thin to thick layer of springy white flesh encases a central chamber filled with tiny seeds enveloped in sticky, light red to pink pulp. Masui Dauphine figs have a semi-soft, crunchy, dense, and chewy consistency, and the fruits should have a plump feel. Ripe Masui Dauphine figs release a sweet, aromatic scent, and the variety is known for its high sugar content, creating a sweet and jammy taste with berry-like nuances. Figs do not ripen once they are harvested. If the variety is picked slightly early before full maturity, it will have a milder, lightly sweet taste. If left on the tree to ripen, the fruits will have a richer flavor with a strong honeyed sweetness.
Seasons/Availability
Masui Dauphine figs have two seasons in the summer and fall. In the summer, the fruits are gathered from late June through early July, and in the fall, they are collected from mid-August through October.
Current Facts
Masui Dauphine figs, botanically classified as Ficus carica, are a sweet variety belonging to the Moraceae family. The name Masui Dauphine is the Japanese name for figs grown in Japan that are descendants of the French Dauphine variety. The cultivar is a San Pedro-type fig, a category of varieties that produce two crops each year, a breba and a main crop. Masui Dauphine figs are one of the most popular commercial fig varieties in Japan and are said to account for over 80% of the figs produced in the country. Growers favor the variety for its appearance, easy-to-cultivate nature, extended storage properties, and sweet taste. It is important to note that Masui Dauphine figs may be sold under brand names in select regions of Japan. In the Gifu Prefecture, the fruits are known as Nishimino figs, in Toyama Prefecture, the figs are called Osawano, and in Hyogo, they are known as Morning Picked Blessings. These names were given to increase consumer appeal and promote the regional fruits to boost sales within the designated prefectures. Masui Dauphine figs are a summer and fall seasonal delicacy and are primarily eaten fresh. The fruits are widely found in markets and are also incorporated into many recipes calling for sweet figs.
Nutritional Value
Masui Dauphine figs are a source of fiber to regulate the digestive tract, potassium to balance fluid levels within the body, calcium to protect bones and teeth, and magnesium to control nerve functions. The figs also provide iron to develop the protein hemoglobin for oxygen transport through the bloodstream, copper to produce red blood cells, zinc to defend the body against viruses and bacteria, and other nutrients, including vitamins B6, B1, and B2. The red hues within the skin and flesh indicate the presence of anthocyanins, natural pigments with antioxidant properties to reduce inflammation and protect the body's overall health.
Applications
Masui Dauphine figs have a rich, sweet, and sugary taste suited for fresh or cooked preparations. The variety is primarily consumed out of hand and can be eaten with or without the skin, depending on preference. If desired to peel, the stem can be broken off, and the skin can be peeled like a banana. Masui Dauphine figs are popularly served on cheese boards, mashed and spread over toast with honey, or sliced and added to salads and grain bowls. The variety can also be served as an edible garnish over main dishes and desserts, wrapped in prosciutto as an appetizer, or blended into various beverages. In addition to fresh preparations, Masui Dauphine figs can be simmered into jams, jellies, syrups, and compotes. When combined with wine, fig compotes are often served as a decadent dessert. The variety can also be cooked into sauces for roasted meats or used as flavoring and filling in baked goods. Try glazing the figs and roasting them in the oven or adding them to savory dishes as a sweet complement. Masui Dauphine figs pair well with spices such as ginger, cinnamon, nutmeg, and cardamom, cheeses including brie, blue, goat, and cheddar, and fruits such as peaches, blackberries, nectarine, and persimmons. Whole, unwashed Masui Dauphine figs should be immediately consumed for the best quality and flavor. The fruits can also be wrapped in plastic and stored in the refrigerator for a few days.
Ethnic/Cultural Info
Masui Dauphine figs were named after their original producer and historical origins. Masui is the surname of Mr. Mitsujiro Masui, the breeder who first planted the fig seedlings acquired from growers in the United States. Mr. Masui also named his property and seedling business, Masui Farm, after his last name. Dauphine is a French term once used for the son of the king of France. The word Dauphine, also spelled Dauphin, was once a common surname in France. In the 12th century, the surname became well-known through the first ruler of Viennois in France, Guigues IV Dauphin. The Dauphins continued to rule Viennois, and in the late 13th century, the term Dauphin transitioned from a surname to a title used for nobility as Charles Dauphin became the king of France in 1364. This title was also famously given to the French king’s eldest son, Charles VI, as he was the successor to the throne, and Dauphin became a name for sons in line to become king.
Geography/History
Masui Dauphine figs are descendants of Dauphine figs native to France. In the early 20th century, Japanese breeder and seed dealer Mr. Mitsujiro Masui traveled to California, where he resided on a farm for over six years to learn new breeding techniques, specifically about roses. During his stay and studies, Mr. Masui also acquired several fig varieties and carried them back to his farm in Kawanishi City, Japan, in 1908. Mr. Masui initially worked to establish a thriving rose business, but it was quickly discovered that the plants were not suited for the climate of his property. Mr. Masui decided to begin focusing on the fig varieties that he had planted from the United States, and these varieties showcased favorable characteristics, including flavor, appearance, and yields. One of the cultivars, the Dauphine fig, caught the attention of Mr. Masui. The variety is of French origin, but after propagation, he realized there was more than one type of Dauphine, and the one he was growing only produced one crop per year. Mr. Masui eventually imported the two-season Dauphine variety and renamed them Masui Dauphine figs to differentiate from his previous Dauphine fruits. Over time, Masui Dauphine figs were spread through the efforts of Mr. Masui, who traveled by bike throughout Japan to introduce the variety to agricultural groups and growers. The variety later became a popular commercial cultivar and is now one of the most produced varieties in Japan. Today, Masui Dauphine figs are primarily grown in the Aichi, Hyogo, Wakayama, and Osaka Prefectures in Japan and are sold through local markets and commercial grocers. The variety has also been introduced as a home garden cultivar in other regions of Asia, including Vietnam.
