A PDO product with centuries of history
The royal white fig of Kymi, grown in the fig-producing villages of the region, stands out from other Greek figs thanks to the local climate and soil. Its delicate skin, golden colour, and soft texture make it truly unique. The Kymi fig was among the first Greek products to receive Protected Designation of Origin (PDO) certification from the European Union, in 1993.
For this reason, Kymi and its surrounding villages are in full swing every summer for about a month, making the most of the August sun to dry the famous figs. The precious fruit cannot be stored or transported easily due to its delicate skin. As a result, the locals of Kymi began drying the figs very early, likely as far back as the 16th century, ensuring they would be available throughout the year.
Figs have always been produced in Kymi, but in the 19th century, the region was better known for its famous black wine, made from a rare local grape variety. This wine travelled the world with the Kymi shipowners, bringing wealth to the town of eastern Evia. When phylloxera devastated the vineyards and the shipowners withdrew from the wine trade, the figs and their potential took centre stage.
A naturally nutrient-rich fruit, long recognised for its high dietary value since antiquity, the fig takes on a unique character in Kymi thanks to its traditional drying method. Ripe figs are split in half and left in the sun and air for three days. They are then “buttoned” together in pairs, forming the so-called askades, which are returned to the sun. This method preserves their soft texture and keeps them juicy.
Locals use the figs extensively in their cooking, even creating a unique fig syrup, and in recent years, the fruit has increasingly appeared in the kitchens of top chefs. More and more Kymi residents are dedicating themselves to producing organic figs and establishing processing companies, transforming the fruit into jams, pastes, energy bars, and more. Here, quality, tradition, and innovation meet in an otherwise humble fruit—a small but perfect example of culinary innovation.
For this reason, Kymi and its surrounding villages are in full swing every summer for about a month, making the most of the August sun to dry the famous figs. The precious fruit cannot be stored or transported easily due to its delicate skin. As a result, the locals of Kymi began drying the figs very early, likely as far back as the 16th century, ensuring they would be available throughout the year.
Figs have always been produced in Kymi, but in the 19th century, the region was better known for its famous black wine, made from a rare local grape variety. This wine travelled the world with the Kymi shipowners, bringing wealth to the town of eastern Evia. When phylloxera devastated the vineyards and the shipowners withdrew from the wine trade, the figs and their potential took centre stage.
A naturally nutrient-rich fruit, long recognised for its high dietary value since antiquity, the fig takes on a unique character in Kymi thanks to its traditional drying method. Ripe figs are split in half and left in the sun and air for three days. They are then “buttoned” together in pairs, forming the so-called askades, which are returned to the sun. This method preserves their soft texture and keeps them juicy.
Locals use the figs extensively in their cooking, even creating a unique fig syrup, and in recent years, the fruit has increasingly appeared in the kitchens of top chefs. More and more Kymi residents are dedicating themselves to producing organic figs and establishing processing companies, transforming the fruit into jams, pastes, energy bars, and more. Here, quality, tradition, and innovation meet in an otherwise humble fruit—a small but perfect example of culinary innovation.
