How to dry figs
1、 Preparation before drying
① Choose figs
Maturity: Choose fruits that are fully ripe but not too soft (slightly elastic when pinched, without any astringent taste).
Appearance: The skin is undamaged and free from decay spots.
Variety: Purple or dark colored varieties (such as California Black) have high sugar content and a stronger flavor after drying.
② Cleaning and processing
Gently rinse with flowing water to avoid damaging the skin.
Use kitchen paper to absorb moisture or air dry for 1-2 hours.
Peeling (optional): After peeling, the taste is more delicate, but drying with the skin can retain more nutrients.
③ Splitting method
Whole fruit drying: For small fruits, they can be dried directly by making a cross cut at the stem to help evaporate the moisture.
Cut in half/slice: Cut in half or slice into 0.5cm thick pieces to shorten the drying time.
2、 Drying method
① Natural sun drying (suitable for sunny and dry climates)
Lay the fig on a bamboo sieve or breathable mesh frame, with the cut surface facing upwards. Cover with gauze to prevent dust and insects. Expose to sunlight during the day (temperature must be ≥ 30 ℃), and retract at night to avoid dew. Flip 1-2 times a day, taking about 4-7 days for the flesh to shrink and become firm. Disadvantage: Areas with humidity above 60% are prone to mold growth.
② Oven drying
Preheat the oven to 60-70 ℃ (low-temperature baking to avoid sugar coking). Place the figs on a baking net (with baking paper to prevent sticking), with the cut surface facing upwards and leaving a gap. Put it in the oven and clip a chopstick between the door to release moisture. Flip every 2 hours, with a total duration of approximately 8-12 hours (depending on size).
③ Jinlu Food Drying Machine
Set the temperature to 55-60 ℃ to avoid high temperatures damaging the flavor. Arrange figs evenly to ensure ventilation. The drying time is about 12-24 hours, and the tray position should be changed midway. The dried fruit flesh is dark amber in color, hard on the outside and soft on the inside when pinched, with a non sticky texture.
3、 Preservation and consumption
Qualification criteria: Moisture content of about 20% -25% (folded flesh will not break, no juice leakage). Excessive drying can cause hardening, but a small amount of water mist can be sprayed to soften it.
Storage method: Place it in a sealed container while it is hot, and add a package of food desiccant. Refrigerate for 1 month and freeze for up to 6 months.
Suggested consumption: Use as a snack directly, or chop and add to oats or salads. Steam until soft and pair with cheese, or boil in water soup (such as fig and pork rib soup).
4、 Common problem solving
Surface sugar precipitation: caused by excessive drying temperature, can lower the temperature and prolong the time.
Mold: Due to high humidity or incomplete drying, the moldy parts need to be discarded and the remaining fruits need to be re dried.
Blacking color: caused by oxidation. Soak in lemon water (1:4) for 5 minutes before drying to protect the color.
5、 The purpose of drying figs
Dried figs have concentrated sweetness and nutrients, and are widely used. They can be divided into the following categories:
- Direct consumption
Healthy snacks: replace candy, meet sweet food needs and are rich in dietary fiber.
Energy supplementation: Carry it during hiking and exercise to quickly replenish energy (natural fructose+minerals).
Children’s complementary food: Chop and add infant rice paste (ensure no additives).
- Cooking and baking
Dessert toppings: Chop and add bread, cake, and scones (such as fig and walnut buns). Paired with chocolate to create a sandwich or decoration.
Chinese and Western cuisine: Stewed soup: paired with lean meat, lilies, and almonds to moisten the lungs (Cantonese soup ingredients). Salad: Slice and pair with arugula, goat cheese, and nuts. Sauce: Crush and boil with red wine and cinnamon to make barbecue sauce.
- Beverage preparation
Tea drink: steeped together with black tea and oolong tea to enhance natural sweetness.
Fruit tea bag: diced and mixed with chrysanthemum/rose to make a health tea bag.
Cocktail: Soak rum or vodka to enhance fruit aroma (such as fig mojito).
- Nutritional reinforcement
Breakfast matching: oatmeal Congee/yogurt topping, with Kia seeds and honey. Fig nut sauce: Mash and spread on bread with cashews and dates.
Medicinal value: Traditional Chinese medicine is used to moisten the intestines and promote bowel movements (2-3 pills per day soaked in water for consumption). Rich in potassium and calcium, it is suitable as a low sodium snack for people with hypertension.
- Other creative purposes
Handmade gift: Sealed jar packaging, labeled as a handmade souvenir.
Pet snacks: Feed small amounts to cats or dogs (with no added sugar and without removing the stem).