You may not know it, but some fig trees produce two
different types of figs, in two different crops each year. The
first are called "brevas" in Spanish (also are known as Early Figs),
and are usually harvested in June, while figs crop is harvested in August and
September.
Brevas are largest, more aromatic and less sweet than normal
figs, and are considered a world apart when they are at the
adequate ripening point, one of the most delicious fruits, sinfully luscious. They are prized for their size, which can approach to a medium
sized pear. Brevas have fleshy pulp, exquisitely sweet flavour,
and are full of seeds, but are so tiny that they just add an unique texture.
These fruits are quite delicate and they have to be refrigerated. Because they don't continue ripening after harvest, choosing them is an important question. Try to choose them soft and ripe, and is better when the peel has some opened marks.
Spain is
one of the largest fig-producing countries in the world, and the south of the
Alicante province is one of the most traditional production zones, mainly in
Elche and Albatera, thanks to the outstanding quality of their brevas and figs,
of Colar variety, with black and thin skin.
The easiest way to eat a breva is breaking it in two and biting into
the fruit. Or peeled and sliced. Actually, these early figs also deserve their own
place in the most sophisticated cuisine.
If you
need further convincing to try this exquisite fresh fruit, keep in mind that it
is an excellent source of potassium and fiber, and 100 grams have only 68
calories.
