Dried figs


Figs are in season now and everyone in my country picks figs to dry them for the winter.

We include them in salads in food preparations with meat, vegetables, rice, etc., but also as an accompaniment for a cold evening by dipping it in tea.

The process I will write is the one my dad has been doing for years, and they do not catch worms or bugs. Let's go see them step by step.

  • Cut the figs when they have become "mustelia", ie very ripe in beige color
  • We leave them in the sun to dry (to dry), as they change their color and become light beige (we use tulle canopies, fine sieves, etc. to avoid insects)
  • Then tear them (open) in the middle
  • Leave them in the sun to dry (to dry) as we turn them continuously on all sides for 2-3 days (depending on how much it blows and how strong the sun is). They always want care to turn them, that there is no green color in the fig, and that it has become all beige)
  • Then, after they have dried, we mate them and leave them mated for 2-3 days. We turn them constantly so that the sun can see them from all sides.
  • When they are quite stuck and the days have passed, we collect them in a deep pot that boils water, having thrown in juniper root, bay leaf, basil, plenty of salt (3 kg full for 10 l of water), we dip them in a net or in a colander for 3-4 minutes.
  • We take them out, make them in their shape and spread them again on the crates until they are dry.
  • Then place them in a basket or utensil to be ventilated with a sheet and a blanket on top for about a week.
  • Then take them out, let them aerate for a while and store them in airtight containers, putting bay leaves in layers.

Good luck

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