Freeze-Dried
Fig

Fig trees spread across the whole Algarve — in back gardens, along roadsides, on forgotten terraces. We harvest at the height of summer, when the fruit is so ripe it barely survives the walk home. We freeze-dry it the same day, before that sweetness has a chance to fade.

Inside, the wine-coloured flesh keeps its buttery texture, punctuated by the fine crunch of the seeds. The skin, nearly translucent, dissolves on the tongue — leaving concentrated sweetness behind, with not a drop of water to dilute it.

Pair it with a cured cheese, melt it into a chocolate or carob mousse, finish a fine-dining dessert. Few Algarve fruits carry this duality between rustic and refined.

No additives. No preservatives. Just the fig, at its sweetest point.