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Turkey produces more than 60% of the world's dried figs — and the Büyük Menderes Valley near Aydın and Izmir in the Aegean region is the heart of production, home to the Sarılop (Calimyrna) variety, the premier cultivar for drying. This is the fig the food world means by "Turkish fig": large, golden-ivory flesh, rich sweetness, and a creamy, almost nutty depth that distinguishes it from other varieties. Fruit Bliss sources certified organic Sarılop figs and rehydrates them with purified water — no sulfites, no added sugars, no oil coating. The rehydration process is what sets Fruit Bliss apart: it restores the fig's natural soft, jammy texture without the leathery toughness of standard commercial dried figs, and without the sulfite compounds conventional processors use to preserve amber color. Each 5 oz pack contains roughly 8–10 figs. Nutritionally, figs stand out for calcium (~162 mg per 100g dried — exceptional among fruits), a combination of soluble pectin and insoluble cellulose fiber, and ficin — a naturally occurring cysteine protease that assists protein digestion via the same mechanism as papain (papaya) and bromelain (pineapple). Case of 6.
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