Homemade dried figs

Homemade dried figs


5 people made this

About this recipe: It is incredibly easy to dry your own figs during fig season, which runs from July through October. When searching for the best figs to dry, look for figs that are plump, soft and not too hard. They should have a good hue and should smell fresh, not sour. After purchasing, or harvesting, you should use your figs within a couple of days as fresh figs do not keep well. If you have a food dehydrator then that is ideal for this recipe, however if you do not then you will need to use the oven. As the figs take so long to dry, I would recommend doing large batches along with any other fruits that you have on hand like bananas and apples, as this will be most economical.

geneviever Hampshire, England, UK

Makes: 3 kg dried figs

  • 3.6kg (8 lb) fresh figs

Prep:10min  ›  Cook:12hr  ›  Ready in:12hr10min 

  1. Preheat the oven to 20 C.
  2. Place the whole figs on a baking tray.
  3. Place in the oven for about 12 hours until the figs are dry and leathery. Leave the oven door open a little throughout to allow for some ventilation. Do not allow the figs to cook.
  4. Remove the figs and cool completely. Seal in a bag or container. They should keep for a few weeks, even a month or two.


You want your oven to provide just the smallest amount of warmth, with some air circulation. Many gas ovens do not even go this low, so you may want to consider sun drying your figs, which works just as well.

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