One of the earliest fruits to be cultivated, figs have been considered a tasty snack and viable food option for at least 6,000 years, according to the University of Florida Extension Service. Packed with high amounts of dietary fiber, these sweet little fruits perish quickly. Drying figs is an effective way to preserve them for use later in salads, desserts, or whatever culinary adventures your mind and taste buds can dream up.
Sun Drying Figs
Wash the figs to remove any dirt and debris that may be on them.
Remove the stems and cut away any bruised areas with a small knife.
Cut the figs in half, cutting from top to bottom.
Line a wire rack with a piece of cheesecloth big enough to cover it, and set it outside in the sun.
Place the figs onto the rack so that they are lined up to optimize space, but not touching.
Cover the figs with a piece of fine netting to keep curious insects out.
Allow the figs to dry in the sun for two days, checking on them in the mornings. When the figs are done they should be soft and pliable and should render no juice when squeezed.
Drying Figs in the Oven
Wash the figs to remove any dirt and debris that may be on them.
Remove the stems and cut away any bruised areas with a small knife.
Cut the figs in half cutting from top to bottom.
Arrange the figs in a single layer on a baking sheet so that none of them are touching.
Place the figs in an oven heated to 110 to 115 degrees Fahrenheit, and leave the door slightly open to prevent the buildup of moisture. Use an oven thermometer to ensure that the temperature never goes above 135 degrees. Check on the figs every couple of hours, turning them over each time to ensure even cooking and turning the oven on and off as needed to regulate the temperature.
Allow the figs to remain in the oven for 10 to 12 hours. Check them periodically after the 10 hour point to see if they are done. They should be firm and no moisture should be expelled upon squeezing them.