In 2025, the Mediterranean diet remains at the heart of life in Mallorca. Emphasizing fresh fruits and vegetables, olive oil, and simple, honest flavours, this cuisine reflects the wisdom and resourcefulness of those who came before. The landscape — once a harsh mountain terrain — was transformed by previous generations, who carved terraces into the mountains to create space for crops. Figs, olives, and almonds continue to flourish today, their presence a direct result of this ingenuity. The Moors’ stone-walled terraces made it possible to capture every precious drop of rain, ensuring the island’s agricultural success.
As autumn arrives, fields across Mallorca come alive with the gathering of the harvest — a celebration of ancestral gifts that modern farmers still rely on. Much of this work is performed by hand, though machines assist where possible, such as cracking nuts or transporting produce. The delicate task of harvesting figs, however, remains a gentle, early-morning ritual, carried out by hand in the cool dawn light.
The almond tree is a symbol of beauty on the island, its pink blossoms illuminating the landscape each January and February. These blooms promise the bounty to come. Almonds hold a special place in Mallorcan culture, featured in cakes, sweets, or simply enjoyed straight from the shell. Each autumn, workers armed with nets and shakers gather in the fields for the annual almond harvest. With approximately four million almond trees, Mallorca’s landscape and traditions are deeply intertwined.
Figs are steeped in local legend. In Sóller, it is believed that planting a fig tree at a child’s birth will provide fruit for generations. Folktales speak of ancient trees offering shelter and sweetness to travellers — branches laden with comfort and nutrition. Unlike almonds or olives, figs are ready to eat directly from the branch, often providing a lifeline to those lost in the mountains.
The Figs of Mallorca
Mallorca is home to several cherished fig varieties:
Coll de Dama:
Named for its elegant “lady’s neck” shape, this fig features a thin, rose-tinted skin and a ruby-red, jammy interior. Valued for its sweetness and texture, it is enjoyed fresh or dried for winter treats.
Albacor:
This large, golden-skinned fig ripens later in the year and is prized for its resistance to splitting and its firm, honeyed flesh.
Blanca: Known as the “white” fig, it has pale green skin and a light, floral flavour. It is a breakfast favourite, often paired with almonds or fresh cheese.
Blanca figs are now on their way to market and will appear on restaurant menus in September, celebrated in a variety of dishes.
The olives and grapes of Mallorca are so important they will be the subject of another article.
Today we pause and give homage and gratitude for the glorious figs and almonds. Eat your fill, go back to the season and nature, which has given you such bounty.
Appreciate the work of the past and enjoy…
