Figs; Carob Pods and Quince Extracted in Olive Oil
Ficus carica; Ceratonia siliqua; Cydonia oblonga; Olea europaea
Forbidden and juicy, this tempting fruit salad is made even more luxurious after a generous soak in antioxidant olive oil. A moisturising threesome, this extract will be no taboo for your skin, so let’s enjoy it long after midnight!
Fig trees belong to the mulberry family (Moraceae) and love hot and dry climates. The common fig (Ficus carica) is grown for its fruits which are actually inside-out flowers and are rich in minerals like calcium, potassium and iron. They help condition and brighten the skin, filling it with vitamins A and C.
Carob is a flowering evergreen tree of the pea family (Fabaceae) native to the eastern Mediterranean regions. The ripe dried pods it grows are ground into a powder and taste somewhat similar to cocoa. In the past, carob seeds were often used as a counterweight to weigh gemstones and gold.
Quince is the sole, exclusive member of the genus Cydonia in the rose family (Rosaceae), it is native to Iran and Turkey. The tree bears golden-yellow fruits with a strong aroma and a pear-like shape. The flesh takes on a pink colour once cooked, giving an attractive shade to jellies and conserves. According to some, quince could also be the forbidden fruit Eve picked from the Tree of Knowledge in the Garden of Eden, instead of the famous apple. The fruit is an amazing source of vitamin C, antioxidants and minerals, helping to maintain skin’s elasticity.