eboone
1378418906
Posted 1380664009
Reply with quote #1
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?http://www.murrayscheese.com/figs-spanish-pajarero-1-2lb.html# http://www.tienda.com/food/products/fp-29.html
Dark Greek (Navid), Col Littman's Black Cross
Chivas
1283819505
Posted 1380665178
Reply with quote #2
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.
rafaelissimmo
1335639347
Posted 1380665409
Reply with quote #3
Ed
Chivas
1283819505
Posted 1380665669
Reply with quote #4
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?
eboone
1378418906
Posted 1380666851
Reply with quote #5
Any idea if this variety - Pajarero or Calabacita - requires the fig wasp for pollination?
Dark Greek (Navid), Col Littman's Black Cross
rafaelissimmo
1335639347
Posted 1380670149
Reply with quote #6
No caprification. This is a self-pollinating fig, i.e. parthenocarpic.
rafaelissimmo
1335639347
Posted 1380670276
Reply with quote #7
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.
Chivas
1283819505
Posted 1380670587
Reply with quote #8
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.
rafaelissimmo
1335639347
Posted 1380671427
Reply with quote #9
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!
Tam
1365478628
Posted 1380671688
Reply with quote #10
Ed: Thanks for links.
Chivas
1283819505
Posted 1380672373
Reply with quote #11
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.
Chivas
1283819505
Posted 1380672608
Reply with quote #12
http://www.foodsfromspain.com/icex/cda/controller/pageSGT/0,9459,35868_6865989_6908352_4479625_0,00.html
Chivas
1283819505
Posted 1382198875
Reply with quote #13
http://www.ars-grin.gov/cgi-bin/npgs/acc/displ ay.pl?1695578 c cording 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.
eboone
1378418906
Posted 1382239794
Reply with quote #14
Pajarero is listed at Adrianno's site in Canada
Dark Greek (Navid), Col Littman's Black Cross
rafaelissimmo
1335639347
Posted 1382287673
Reply with quote #15
Ahh James always on top of the game! Good scouting...
