Fig preserve in light syrup (glyko sikalaki)

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Our beloved Rika Sima trusted us with this recipe and says: “This fig preserve is not difficult to make, but can be challenging  as figs are fleshy fruit, which means it contains a lot of water, and that is where the secret of its success lies.

Fig preserve is made only from “gall” figs that have not ripened and are collected from the trees in April and May. Summer edible sweet figs are only made into jam and retseli.

Recipes and traditions differ, but everyone agrees that figs are a symbol of desire. In my birthplace (Epirus), it is said that you “squeeze” the figs to get the water out with the left hand (the hand on the side of the heart), so that your “desire” (love) is tightly held in your hands! ”

The fig fruit, eminently Mediterranean, is an August trademark of unquestionable nutritional and therapeutic benefits. It has been an integral part of the human diet for at least 3,000 years. In ancient Athens, figs were considered so valuable that there was a special body of men – the “slanderers” – who denounced those who stole them or exported them illegally.

Fig is a delicious fruit that thrives in temperate climates. Fig trees need a lot of sun to produce their delicious fruit. Fresh figs can be found in late summer. However, dried figs are available throughout the year. The fig tree is one of the oldest trees cultivated by man (7000 BC in Jericho). It is the first tree mentioned in the Bible (i.e the fig-leaf is mentioned in the Book of Genesis). The Kimi fig is recognized by the European Union as a product with a Protected Designation of Origin.

The inestimable Rika Sima has also provided us with the recipe of  fresh mousse with sweet strawberry preserve

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