The dried figs of Kymi are a recognized product from the European Union with a Protected Designation of Origin (PDO) since 1994, and a Protected Geographical Indication (PGI).
Great nutritional value rich in calcium (100 g of dried figs have 162mg of calcium), tannins, carotene, copper, selenium, zinc, fiber that helps the proper functioning of the intestine, prebiotics, antioxidants, phenols, low in fat blood pressure muscle cramps and headaches (100g dried figs have 640 mg potassium), magnesium for the functioning of our nervous system. Iron that helps people with anemia (100g of dried figs have 2.03mg of iron), folic acid for women during menstruation, pregnant and lactating women.
The Bible says that the garden of Eden had a fig tree where Adam and Eve covered their bodies with fig leaves. The fig in ancient Greece was the third most important fruit after the olive and the grape, and was associated with the worship of the goddess Demeter who the legend wants to offer to mortals as a gift, but also of Dionysus. In Ancient Greece, figs were offered to athletes for consumption before the Olympic Games and of course as a trophy to the winners. The inability to keep this fruit for a longer period of time, has since led to the method of drying, which had a longer shelf life. Thus it became an important source of income for the ancient Athenian state. Cleopatra's favorite fruit, who died from a snake bite hidden in a basket of figs offered to her.
Nowadays there are many large cooperatives that continue to follow this method of drying traditionally, since the whole process is done manually.
Sun-dried figs are combined in addition to confectionery in spoon dessert, in cereal bars, cookies and biscuits, jams, but also in cooking, with various cheeses, with salads, in sweet and sour sauces, but also with meat such as beef, lamb, pork, , but also on the hunt. It is also excellent as a snack, but also in combination with decoctions that make it stand out.
In the mistress of our fig Kymi, all the houses in August, terraces, balconies and yards are filled with crates of figs that are dried with meltemakia and sunbathed, preparing them for winter.
All the houses in their yard have at least one big fig tree where it produces hundreds of figs. Of course, my father also makes dried figs every year, with her process we do at home. Read step by step, with how much care and passion you become. So it's a tradition, and we know how.
Let's see Agios Stefanos ton Agros in Medouli of Kimi, how he makes them.
The procedure is as follows:
- Collection of figs. In essence, it is the fig tree that just turns upside down. So when the stem turns down, then it is ready for collection. The fig is picked early in the morning.
- We bring the figs, and we put them in the crates in a row
- Cut the stalks and tear them from below
- We open them carefully, seeing if they are correct *
- Leave them in the sun for a maximum of 3 days
- We close them (pair them), creating ascetics.
- Then go for boiling in a cauldron, and put in coarse salt, bay leaf, and a little olive oil
- Check them again, if they are correct **, and let them dry in the packaging plant
- We pack them
- Ready for market promotion
* fresh figs that do not make us, go for tsipouro
** the scalded and sun-dried figs that do not make us go for petimezi