by Maxime LE GAL
List of selected origins : France, Spain
Sales unit : 6 x 1 kg tray / 1 x 10 kg bucket
Palletizing :
6 x 1 kg: 1 pallet of 128 cases (768 x 1 kg) ; 1 x 10 kg: 1 pallet of 56 buckets (56 x 10 kg)
For the US market : 6 x 1 kg: 1 pallet of 140 cases (840 x 1 kg)
Brix : 21° +/-2°B
Les vergers Boiron have selected an exceptional fruit, produced in very small quantities: the Solliès Fig. Located near Toulon, this historic terroir of figs in France benefits from the mild Mediterranean climate and perfect irrigation thanks to the Provence Canal.
The fruits come from a small farm, a partner of Les vergers Boiron for over 20 years. Primarily and predominantly made from Solliès Figs, the recipe may contain, depending on the year, figs from Spain.
The tasting reveals the aromatic characteristics of fresh fruit: the tangy and vegetal notes are balanced with the naturally sweet taste of figs picked at full maturity. More subtly, there are hints of dried fruits such as chestnut. Featuring a deep purple-brown color, the Les vergers Boiron fig puree offers a rather thick consistency, with visible seeds that are perceptible in the mouth, providing a sensation close to that of a freshly crushed fig.
Featuring a deep purple-brown color, the Les vergers Boiron puree offers a rather thick consistency, with visible seeds that are perceptible in the mouth, providing a sensation close to that of a freshly crushed fig.
In order to maintain all the sensory qualities of our product, Les vergers Boiron recommend to defrost the product in its original closed packaging, at 35/+39°F. To unmold or cut your frozen purée easily, we recommend one of the following methods: remove the lid, do not remove the protective seal and leave the tray at room temperature for 5 minutes; or leave the lid and protective seal on, run the tray under lukewarm water for 30 seconds at least before removing the lid and protective seal. Defrosting and storage after defrosting are the user’s responsibility and must be done in accordance with good hygiene and HACCP practices.
Before unfreeze -18 Degree Celsius
Fig 100%.
New in 2025 : a bio-based material and modernized packaging
Les vergers Boiron offers many ideas for preparing tasty pastries, ice creams and drinks.
Our recipes with Frozen puree without added sugar Fig
Discover the inspirations and innovations of our chefs, who share their recipes and tips with you.
Fruitologie®, created in our workshops in 2019, is the discipline we have trademarked, dedicated to the study of fruit and its transformation into fruit purée. It is based on sensory analysis, a science that uses the human being as a “measuring tool”. Product characteristics are assessed using the 5 senses. Sensory analysis enables us to better understand consumers, so we can create products that meet their expectations. It’s also a great creative support tool for gastronomy professionals!
For the past 80 years, we have made social, human and environmental responsibility our core concerns. Aware of our impact on the agricultural and food transition, we have chosen to accelerate our approach and structure our roadmap. At Les vergers Boiron, we are driven by a strong desire to move from “raison d’être” to “raison d’agir”. This is why we have developed a solid and ambitious CSR program, involving all our stakeholders.
Guided by our partner chefs who never cease to innovate, we create exceptional fruit solutions that gastronomy professionals sublimate through their creations. We are committed to sharing this know-how and creativity to inspire professionals the world over, and to create special moments of conviviality.
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