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- In the shop: min 4°C – max 5 °C
- Ethylene sensitivity: low
- Ethylene productivity: moderate
- At home: max. one week in the fridge
- The product is sensitive to temperature variations
Quality and ripeness
The skin of the fig changes from light green to purple, dark green or brown and becomes softer. The flesh is supposed to look pink to red and taste sweet. The fruit is supposed to feel firm and be free of any damage. Colour differences in the fruit itself can be caused by shade
Flavour combinations: almond, cream, honey, cheese, vanilla,...
Can be consumed fresh, in jam, salads, warm or cold. Can be consumed with or without the skin.
Types and varieties
There are various types of figs, though they are not sold under their variety name.
Special Fruit usually supplies the Turkish Boursa, the
purple fig of Valinhos from Brazil or the Autum Honey from Isreal.
Recipe: Prosciutto-Wrapped Figs
- 5 ripe figs, quartered
- About 10 very thin slices of prosciutto, cut into strips
- 3 oz Parmesan cheese
- Black pepper
Use a vegetable peeler to make some Parmesan shavings. Place a couple on each strip of prosciutto.
Place a fig quarter on top and sprinkle with some fresh black pepper.
Roll up and place seam side down on a serving dish. You can secure with a cocktail stick if you prefer.
Sprinkle with some extra grated Parmesan just before serving.