Turkish dried figs, why so good?
The best dried fruit I've ever eaten has been dried Turkish figs. I know they are another, possibly higher quality type fig. But why are the dried figs so good?
My theory is that they are grown without irrigation in a wet winter, dry summer climate. This gives a long period of increasing water deficit as the crop grows and matures. With some fruit, stone fruit for instance, a water deficit for 60 to 90 days before maturity can increase brix by 10 points or more.
What do you think of my theory?