Figs, along with almonds, jujubes and walnuts, were once parts of so-called ’dry’ crops at a time when tins and freezers did not exist. They allowed self-sufficient farmers to eat fruit in winter, when nothing else was available. They used to be dried in granaries.

Black varieties:

• The ’Noire de Caromb’, the best known and most widely grown variety in Ventoux, very tasty with a twice-yearly production ;
• The ’Violette de Soliès’, known for its AOC, or ’bourjassotte’ (nicknamed ’la parisienne’ because it used to be sent to Paris) ;
• The early ’Pastilière’ (early August) with a shorter shelf-life ;
• The ’Noire de Barbentane’, very tasty and strong, ripening early ;

White varieties :

• the ’Goutte d’Or’, with its typical sweet translucent drop forming at its tip when fully ripe ;
• the ’Dauphine’ or ’Boule d’Or’ or ’Grise de Tarascon’ with a twice-yearly yield. The early ones are white and veined with purple-red, while the later one have a more purple hue. They are particularly large.
• he ’Longue d’août’ or ’Banana Fig’, very long (up to 10 cm)

Make no mistake, the fig tree, though easy to grow, requires care. Farmers need to prune it to produce quality fruit and to facilitate picking. They also need to regularly mow the grass to maintain orchards.

Figs can be eaten dried, as candied paste, cooked... The sky’s the limit, which makes them a very valuable cooking ingredient.

Every year, Caromb celebrates figs as part of a festival.