Bourjasotte Noire Figs
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Bourjasotte Noire Figs

VarietyBourjasotte Noire
farming ethosMinimum intervention
SEASONALITY
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
FLAVOUR PROFILE

Near-black flesh with a perfect balance of sweetness and acidity.

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You’ll see figs on the market throughout the year, each variety selected for yield and harvested hard and underripe for ease of transport and an extended shelf life. We only source one variety during their short, natural season, as no other kind matches Bourjasotte Noire for flavour and consistency. We’ve adapted our supply chain to bring in these figs fully ripe, when the fruit has developed its characteristic dense, creamy texture and reached a naturally high concentration of natural sugars.

We source them straight from their native growing region: the Solliès basin, deep in the Provence-Alpes-Côte d'Azur region of southeastern France. The sandy loam, high temperatures and consistent natural irrigation from the historic riverbed have provided the ideal growing conditions for fig trees since the 19th century. Today, the Bourjasotte variety is strictly controlled by a D.O.P (Protected Designation of Origin) and a co-operative of small-scale growers, who came together over sixty years ago to set an extremely high standard for successive generations to meet for this incredible fruit.

Spread across the eight villages, some of the growers’ orchards date back to the middle of the 20th century. Fig trees are extremely hardy and can produce fruit well into their hundredth year if they’re well maintained. Our growers are in their orchards each day of the year, pruning in the winter months to concentrate energy in healthy growth and trimming foliage in the early summer to allow sunlight to hit the fruit. To regulate the rapid development of these trees and combat any pests, intensive commercial growers use heavy chemical intervention. The Solliès co-operative refuse to use any kind of chemical treatments, investing time and labour to counter any disease or pests naturally.

This season the first harvests were slightly smaller than previous years, due to the incredibly high temperatures we’ve seen this summer but nothing else about this exceptional variety has was affected. Near-black, deep red flesh and that perfect balance of sweetness and acidity we’ve come to expect.