Are there specific types or varieties of figs in Mallorca that are preferred for drying?

Yes, Mallorca is renowned for its fig cultivation, and certain varieties are particularly favored for drying due to their distinctive flavor, texture, and sugar content. The most traditional and prized variety is the "Figueral de Mallorca," a large, sweet fig that has been grown on the island for centuries. These figs are well-suited to drying because they have a high sugar concentration, which helps preserve their natural sweetness and intense aroma when dried. Their thick skin and fleshy interior also contribute to a chewy, rich dried fruit that retains a delightful depth of flavor.

Another variety often used for drying in Mallorca is the "Figuera Negra" or black fig, named for its darker skin. This variety tends to have a slightly more robust, earthy flavor compared to the lighter Figueral, making it popular in local markets and traditional recipes that call for dried figs. The balance of sugars and moisture in Figuera Negra figs makes them ideal for sun drying, as they dehydrate gradually without losing their characteristic taste or becoming overly tough.

Farmers in Mallorca generally prefer these native fig varieties over more common commercial types because of their adaptability to the local climate and soil, which contribute to a unique terroir. The island's warm, dry summers and mild winters create perfect conditions for fig growing and drying, allowing these figs to develop sweetness naturally. When dried, Mallorcan figs are often enjoyed on their own or used in regional dishes, where their concentrated flavor enhances both sweet and savory recipes. Thus, the specific fig varieties native to Mallorca continue to be cherished for producing some of the finest dried figs in the Mediterranean.