Cropping time starts on the first half of August and ends early September. On each visit to the site we only pick up the over-mature figs.
Having slit and opened them up, we then place them on wooden racks for sun-drying, i.e. exposing them to direct sunlight and open air from 2 to 4 days. Then follows sorting out and figs of similar size are matched in pairs, giving us the final form of the product known as the “Kimi fig” or “askada”. Askadas are put once again onto the racks for another 2 days’ sun-drying. The process is completed with sterilization at which time the figs are being boiled and dried. During sterilization, no sulfur vapors or chemical preservatives are being used.
Inside each airtight package, the figs are accompanied by a laurel leaf, as an aromatic and natural preservative.