Recently I found this variety of dried figs from Spain in a grocery store - they were extremely good.  In the past I have had dried figs from Turkey and Greece which were tasty but very thick, hard and chewy, and dried mission figs and calimyrna figs from CA.  This pajarero variety was small, very tender and sweeter.  Does anyone know if these grow in the states, and if they are a wasp-requiring variety?

Here are links to some websites I found with minimal details about them:

http://www.murrayscheese.com/figs-spanish-pajarero-1-2lb.html#


http://www.tienda.com/food/products/fp-29.html

I bought some from Tienda and they were good, but I think the Calabacita is nicer, not as much caramel flavour and more of a fruity sweetness, I know USDA has Calabacita in quarentine right now but I never checked for pajarero, maybe in a few years it will be available through them if they have it.

Ed

The variety is called Pajarero in Valencia, Spain, but the true name is Calabacita, and the main area of production is in Extremadura, Spain. It is the finest dried fig I know of-Sadly I am not aware of any cultivation or collector in the USA who has this variety. I hope someday to obtain a cutting. Am not sure how good they are for eating fresh though. Try the jam made from them, it is even better than the dried figs.

Best regards

Rafael

That is weird that they are the same, maybe the drying is different or the calabacita came from a different orchard then the pajareros did, the calabacitas I had were from barcelona (grown in Extremadura).  The calabacitas I had too were dusted were a flour of some kind (rice?) Maybe I am just crazy and just mentally thinking they taste different because of the names?

Any idea if this variety - Pajarero or Calabacita - requires the fig wasp for pollination?

And any recommendations of a great fig variety for drying for this newbie who wants to grow some figs in Pennsylvania so he can dry and preserve some?

No caprification. This is a self-pollinating fig, i.e. parthenocarpic.

Btw Chivas I heavily researched this in Spanish so I am pretty sure they are the same cultivar, it just depends what part of Spain they are grown in.

I have no doubt with you saying that, I apologize if I gave that impression, I am just surprised with how different they tasted to me, and I am curious if it's just my head playing tricks, the year or if the area made that much difference or even the drying and processing of them.

Maybe some producers add rice powder as a preservative but my understanding is the traditional way of drying should be all natural, on the tree or on the ground or in trays in the sun. Spain is hot and dry in the summer. But we only get a drop in the bucket imported here-there are dozens of brands and labels in Spain. Too bad for us!

Ed: Thanks for links. 

Best,
Tam

I know the ones labeled Calabacita were tree dried or fell on the ground, then boiled to pasteurized then re dried, maybe this is the difference?  I don't know how the ones labeled Pajarero were dried but were sticky, which maybe was the reason for flour as well.

http://www.foodsfromspain.com/icex/cda/controller/pageSGT/0,9459,35868_6865989_6908352_4479625_0,00.html

This link gives a bit more into the process of the drying specifically organically of the Calabacita (or Pajarero) figs.  If cuttings are available I hope they don't need the extreme heat of Extramadura.

http://www.ars-grin.gov/cgi-bin/npgs/acc/display.pl?1695578

According to this page the Calabacita is now fully released from quarantine if you are interested.  No mention of Pajarero though.

Cuello Dama Negro is also available.

Pajarero is listed at Adrianno's site in Canada

Thanks to all for so much info!

Ahh James always on top of the game! Good scouting...