Bourjasotte Noir Cutting

Bourjasotte Noire is one of the great heirloom figs of the Mediterranean, cultivated since antiquity and believed to have originated near Burjassot, Spain, from which it takes its name. Over the centuries it spread throughout Spain, France, Italy, and Portugal, becoming especially renowned in the Provence region of southern France. There it is known as Violette de Solliès, the exclusive variety used to produce the celebrated Figue de Solliès, which earned French AOC status in 2006 and later European Protected Designation of Origin (PDO) recognition. The tree produces medium to large, violet-black fruit with dense, strawberry-red flesh and has long been regarded as one of Europe's premier fresh-eating figs.

When fully tree-ripened, Bourjasotte Noire offers a beautifully balanced flavor that is both elegant and complex. Rich notes of strawberry preserves, fresh watermelon, white melon, and mixed red berries are complemented by delicate floral undertones and a bright acidity that perfectly balances its natural sweetness. The flesh is dense, juicy, and finely textured with numerous small seeds, creating a satisfying texture that begins pleasantly crisp before melting into a luscious, jam-like finish. Rather than relying on overwhelming sweetness alone, Bourjasotte Noire is celebrated for its remarkable harmony of fruit, acidity, and aroma—qualities that have made it the benchmark fig behind the world-famous Figue de Solliès and one of the finest classic Mediterranean cultivars ever grown.