Bourjassotte Grise
“Dense red flesh… Rich syrupy juice with excellent flavor…”
Type: Common
Family: Bourjassotte
Flavor Group: Dark Berry (or Red Berry if caprified)
Season: Mid
Breba Crop: Yes, light to no production
Origin: Spain
Possible synonyms:
Socorro Black
Violet Sepor
Negro Largo
Grizzly Bourjassotte
Irene’s Black Greek (?, waiting for confirmation)
How To Pronounce
(Bûr’zhə-sôt Grēz, phoenetic bure-jha-sot greez)
Description
Bourjassotte Grise is a very old, historical variety. I believe it was first mentioned in literature in 1854 by by Audibert Frères as stated in Condit’s Fig Varieties: A Monograph. It was stated in 1872 that it had already been grown for many years in England under the name Blanche and was a favorite there. Bourjassotte figs were so named because they came from Burjasot, a village in Spain, near Valencia. (It is a french name for a spanish variety.) It is a variety said to do well in cooler climates and in container growing, though may drop figs in hotter climates.
It clearly has stuck around down to this day because of what a fantastic fig it is. It can have its ups and downs with fruit quality, but when it is good, it is very good. It is a delicious tasting, syrupy fig, with a nondescript, dark berry flavor that has a touch of complexity and brightness in there. Caprification may add that extra brightness or slight acidity and make the pulp more blood red. An underlying herbal or grassy note is sometimes detected. Oblate-turbinate (squatty with a short thick neck) in shape, purplish-grey skin with some bloom fading into a yellow-green neck, and a jewel red pulp. Highly recommend!
Check out Condit’s The Fig or Fig Varieties: A Monograph in the Resources for more historical information on this variety.
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