Dried Figs from Kymi Kumilio 150gr

The fig is endemic to the Mediterranean and the Middle East. Although it is rich in nutritional elements, compared to other fruits, it has the disadvantage of being short-lived. Thus, since ancient times, fig producers discovered drying as a way to preserve it for a long time, without altering its nutritional value.

In particular, in Kymi, due to the microclimate of the area, the fig has such a thin skin that it is not marketable as a fresh fruit. The inhabitants of Kymi also resorted to drying, however, inventing an original way: each fig is split in half and dried open. After drying, the figs are joined in pairs and form the “askada”, the well-known “Kymi fig”.

This unique technique appeared in the 16th century, while with the commercial boom experienced by Kymi and its port in the 18th century, Kymi figs became the region's main export product.

Today the process we follow is the same as it has always been. This is due to the fact that the delicate nature of the fig excludes mechanical methods. The collection, the drying in the sun and the matching, can only be done by hand. From collection to packaging, each fig can pass through the hands of the producer up to 20 times!