Dried Figs and Fig Products

DRIED FIGS

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GREEK DRIED BREAST FROM EVIA

Biological Dried Figs of Kimi PDO

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The dried figs of Kimi are not only distinguished for their rich taste but also for their unique way of processing. Not just a traditional way or method is used, but a process strict in time and manner. ASKADA Farm cultivates and distributes only organically grown figs and is the only Greek company whose products are organic, PDO and Great Taste Awards.

WHEAT BIO

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Our chocolates are made with dry Kimi figs, walnuts and real black chocolate. All of these materials offer us an amazing burst of taste in our mouth, rich in vitamins and energy.

DRIED FIGS WITHOUT SUGAR BIO

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Our jam is made from freshly brewed figs of Kimi and Sykomel, without the addition of any other sweetener. The result is an amazing taste with exquisite aroma and many vitamins.

Succulents with bloom and organic wild thyme

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ASKADA chocolates. We overcome black chocolate and "marry" with Mesolonghi's bloom and wild wild thyme from Evia. A combination that travels you in summer and in nature!

SYKOPASSTELO VIO

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Our cravings are made of dried Kymi figs, fermented with orange and covered with sesame seeds. This combination gives us a perfect energy-efficient bar of energy and vitamins.

CROWN BREED

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Caramelized figs, 'from the grandfather's orchard'

Kumilio Marmalade of figs

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Characteristic shine and natural sweetness, dotted with numerous blond seeds. As a fragrance of Greek summer in a jar, our homemade jams are made of Kimi figs and black figs.

Biological Symmetal 125gr

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In the same way, the natural kimei of Kimi, which for years was forgotten by the previous generations, reappeared. It is the natural extract of dried figs and is a rich sweetener without any added sugar or other preservatives. It replaces too many recipes with sugar and is the perfect dressing in green salads or syrup in yoghurt, ice cream, tea and cocktails!

Kumilio Sykomello

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A natural sweetener from the East wins a place in creative cuisine. The sycamell is the distillate of the dry fig with the only additional ingredients of water and lily. Can be used directly on cold dishes and salads or in a refreshing bowl with
yogurt and fruit.

Kumilio Pastelli Sykou

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The Kumilio Fig Bar is a pocket-sized meal that will give you the boost you need during a busy day. The sundried Kimi fig, along with flower honey and dry nuts, make up an impressive cocktail of energizing ingredients.

Chocolates in red wine

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ASKADA chocolates. The two great loves, fig and chocolate together. Put the figs in red wine, cover with black chocolate and "golden" fig slices are placed in a separate bag!

Dried figs of Kymi POC BIO

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The figs of the Sarlis farm have a very fine bark, are particularly sweet, soft and fragrant and distinguish an attractive blonde color. They are organically grown as a lifestyle. They also have the international distinction of WHO by ELGO DIMITRA (Product with designation of origin.

They are prepared with care and respect to the local tradition.

Kumilio Dried Figs of Kimi

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The Kími fig is a PDO product. It owes its uniqueness to the micro-climate and the soil of our region. Its most distinctive aspect is the fine skin that makes it softer compared to other sundried figs. Packed in 320g and 135g.

Kumilio Retcheli Sykou

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Whole dried figs with nut cooked in figs. It can accompany culinary suggestions with meat,
but it is also served as a dessert. No sugar added.

Kumilio Sweet Spoon

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The first figs of the year are peeled one by one in hand and combined with peeled almond and carnation. A real embroidery!

Organic Spread 250gr

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The biological spreads of figs made of 88% organic tomatoes and raspura with lemon notes can be combined into a plate of cheeses, a paste of flavor, to Greek breakfast.

Fig Marmelade with aniseed

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Fresh jam jam with star anise. In addition to jam for breakfast, it accompanies a wonderful plate of pepperoni cheeses / sausages.

Fig Chutney 180gr

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The cheetah is a gipsy combination of figs, raisins and ginger, a perfect accompaniment to cheese, meat and sausages.

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