You may not know it, but some fig trees produce two different types of figs, in two different crops each year. The first are called "brevas" in Spanish (also are known as Early Figs), and are usually harvested in June, while figs crop is harvested in August and September.
Brevas are largest, more aromatic and less sweet than normal figs, and are considered a world apart when they are at the adequate ripening point, one of the most delicious fruits, sinfully luscious. They are prized for their size, which can approach to a medium sized pear. Brevas have fleshy pulp, exquisitely sweet flavour, and are full of seeds, but are so tiny that they just add an unique texture.
These fruits are quite delicate and they have to be refrigerated. Because they don't continue ripening after harvest, choosing them is an important question. Try to choose them soft and ripe, and is better when the peel has some opened marks.
Spain is one of the largest fig-producing countries in the world, and the south of the Alicante province is one of the most traditional production zones, mainly in Elche and Albatera, thanks to the outstanding quality of their brevas and figs, of Colar variety, with black and thin skin.
The easiest way to eat a breva is breaking it in two and biting into the fruit. Or peeled and sliced. Actually, these early figs also deserve their own place in the most sophisticated cuisine.
If you need further convincing to try this exquisite fresh fruit, keep in mind that it is an excellent source of potassium and fiber, and 100 grams have only 68 calories.