Crema Di Fragola is a California-origin fig that commands attention the moment you see it on the tree. Large greenish-yellow figs split open to reveal a vivid, jammy bright red flesh that tastes like strawberry and rhubarb pie with surprising depth. As the fruit matures and naturally dehydrates on the branch, delicate undertones of cinnamon, bergamot, and perilla emerge, creating a complexity you won't find in typical grocery store figs. This self-fertile Common type fig thrives in full sun and produces fruit that's as stunning to look at as it is to eat.
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Moderate
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The moment you bite into a fully ripe Crema Di Fragola fig, the flavor shifts beneath your tongue, moving from bright berry sweetness into something richer and more mysterious. The contrast between its greenish-yellow skin and deep red interior creates visual drama on the tree, while the jammy texture tells you the fruit is at its peak. Those subtle notes of cinnamon and bergamot don't announce themselves right away; they emerge as the natural sugars concentrate on the branch, rewarding patient harvesting with unexpected complexity.
Crema Di Fragola figs are grown primarily for fresh eating, where their complex flavor profile shines best. The natural dehydration that occurs on the branch as fruit ripens means these figs also dry beautifully on the tree, intensifying their berry and spice notes for storage or eating as a dried fruit. The jammy texture and vibrant red flesh make them exceptional candidates for preserves, compotes, and other preparations where you want both visual impact and sophisticated flavor depth.
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delivers a balanced sweetness with a refreshing, light flavor. It combines subtle berry-like notes. Yellow or green skin and usually red pulp, with more complex additional flavors developing when fully ripe.
Harvest Crema Di Fragola figs when the skin has turned from green to a yellowish-green and the fruit feels soft to gentle pressure, a sign the interior has reached full jammy ripeness. The fruit will hang on the branch, naturally dehydrating and developing those deeper cinnamon and bergamot undertones; this is not a sign the fruit is overripe but rather at its most complex. Gently pull or cut the fig from the stem; a fully ripe fruit will release easily. For the sweetest, most complex flavor, allow the fruit to stay on the tree as long as temperatures permit, letting the natural concentration of sugars work its magic.
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“Lee Ann of Sacred Origin introduced this variety, which carries the alternate name Creme di Fragola or Strawberry Cream, reflecting its California heritage. The variety was later renamed Razz Jelly TFH 82 by David Burke, showing how a single outstanding fig cultivar can accumulate different identities as it moves through different growing communities. Each name tells part of the story: from its origins in California's fig country to its evolution in the hands of dedicated cultivators.”