Figs are a sweet and juicy fruit. After being made into dried figs, the water content is reduced a lot, so the sugar content is higher. They taste mellow and sweet and have a very good taste. Let’s take a look at how dried figs are made.

1. Spread and dry. In fig-producing areas with dry summer climate, this method is commonly used for drying mature fruits. The specific method is: on a sunny day, after harvesting the mature fruits, place them one by one according to variety and grade in flat baskets, sieves or other breathable containers, place them in the sun, and dry them naturally or place them in the sun. Dry in the shade in a ventilated place.

2. Slice and dry. For green figs that cannot mature in the later stages of growth, they can be sliced ??and dried. The method is: cut the figs into slices with a thickness of about 0.3cm, spread them on reed mats, bamboo sieves or clean cement sites, dry them and put them into plastic bags for storage.

3. Dehydration and drying. Some varieties with low sugar content and high water content can be harvested when the fruit is 80 to 90% mature and dehydrated. The process flow: fresh fruit → fruit washing → steam peeling (blanching) → vacuum drying (dehydration) → packaging → preservation. Dehydrated dried fruits can be used as edible products and as raw materials for making cakes and soups.

You can follow the above method to make your own dried figs. Dried figs are sweet and soft, and can be eaten as snacks, or used to make soup, soak in water, etc.