When the fig tree is full of ripe fruit, it’s a true celebration every year. Fresh figs are delicious but have a short shelf life. That’s why I dry part of my harvest — so I can enjoy their sweetness all year round. Dried figs aren’t just naturally sweet and flavorful, they’re also perfect for adding to dishes or enjoying as a healthy snack.

In this article, I’ll show you step by step how to dry your own figs, how to store them properly, and all the ways you can use them.

No fig tree in your garden yet? Then don’t miss my post on Growing Figs in a Cold Climate (coming soon), so you can soon harvest your own figs too.

My Fig Tree: From Small Cutting to Abundant Harvest

When I bought my fig tree ten years ago, it was just a tiny cutting with a few roots — barely fifty centimeters tall. Today, it has grown into an impressive tree over four meters high, producing around twenty kilos (about forty-four pounds) of figs every year.

It’s a beautiful tree with large, hand-shaped leaves that give a Mediterranean touch to the garden. And did you know you can use those leaves too? You can make Fig Leaf Syrup or brew a lovely Fig Leaf & Mint Tea — both soft, aromatic, and surprisingly refreshing.

Since my tree produces so abundantly, I dry part of the harvest every year. This way, I can still enjoy the rich, honey-sweet taste of figs in winter. And soon, I’ll share a new post on how to propagate fig trees — I’ve already made dozens of cuttings to share with friends and family.

Why Dry Figs?

Fresh figs spoil quickly. They’re also quite expensive in stores. By drying them, you greatly extend their shelf life and can keep them for months or even years.

Dried figs are naturally sweet, rich in fiber and energy. They’re perfect as a snack, on a cheese board, or as an ingredient in stews, tagines, and baked goods. Drying is one of the oldest and most natural ways to preserve fruit — no sugar, no additives, just pure fruit.

Preparing Figs for Drying

Choose ripe but firm figs. Overripe ones contain too much moisture and don’t dry well.

Small figs can be dried whole. Larger figs can be halved or quartered to help them dry faster and more evenly. Cut figs also develop a beautiful glossy surface once dried.

Rinse the figs briefly under cold water to remove dust or insects, then pat them dry with a clean towel.

Drying Figs in the Oven or Dehydrator

In warm, dry countries, figs are often sun-dried outdoors. Unfortunately, that rarely works here — by the time the figs ripen, the weather is usually too cool and humid. Besides, wasps and fruit flies love the sweet fruits. That’s why I always dry my figs indoors, using a dehydrator.

Place the halved figs cut side up on trays or on a baking sheet lined with parchment paper. This allows air to circulate freely and ensures even drying.

Temperature: 60 °C (140 °F)
Drying time: About 18 hours in a dehydrator, slightly longer in a conventional oven.

If using a regular oven, keep the door slightly open or use the drying function to allow moisture to escape. Check occasionally — smaller figs will be ready sooner, while whole ones take a bit longer.

The figs are done when they feel soft and leathery, not sticky or wet. They should remain slightly tender inside — perfectly chewy and sweet.

Want them fully dried? Simply continue drying for another 4–8 hours at 60 °C (140 °F), depending on size and whether they’re cut or whole.

Semi-Dried or Fully Dried?

How long you dry them depends on how you plan to use them:

Fully dried figs are ideal for stews and tagines. They absorb moisture during cooking and become tender again. You can also soak them briefly in water, apple juice, or orange juice before use.

Semi-dried figs are soft and chewy — perfect on a cheese or charcuterie board, or as a healthy snack.

Storing Dried Figs

Proper drying and careful storage are essential for a long shelf life.

Semi-dried figs:
These still contain a bit of moisture and are best canned (wecked). Fill clean jars with figs, seal tightly, and process for 30 minutes at 90 °C (195 °F). They’ll keep for years.

Fully dried figs:
Let them cool completely and store in an airtight jar or box in a cool, dark place. They’ll keep for several months.

Want to store them even longer? Vacuum-seal them — either with a vacuum sealer or using the canning method (15 minutes at 90 °C / 195 °F). Place a small weight on the jars to prevent them from floating.

Tip: To sterilize jars, rinse them well and place them in a 180 °C (350 °F) oven for 10 minutes before use. This ensures they’re perfectly clean and dry.

Using Dried Figs

Dried figs are incredibly versatile:

With cheese: Pair with soft cheeses like brie or goat cheese.
In savory dishes: Delicious in stews or tagines — try swapping prunes for figs in rabbit with prunes for a surprising twist!
As a snack: Enjoy them straight from the jar, just as they are.
At breakfast or in baking: Add chopped figs to granola, oatmeal, or cake batter.
For festive appetizers:

Wrap a semi-dried fig and a small piece of goat cheese in half a slice of bacon. Bake for 15 minutes at 180 °C (350 °F) and serve warm — always a favorite at parties!

Looking for more fig inspiration? Try my recipes for Fig Jam and Sweet and Sour Fig Vinegar (coming soon) — two more delicious ways to preserve your harvest.

In Conclusion

With dried figs, you capture the taste of summer in a jar. They’re pure, natural, and endlessly versatile. Whether you can them, vacuum-seal them, or simply store them in a jar, each bite brings a little sunshine from your pantry.

No fig tree yet but dreaming of harvesting your own figs? Check out my guide on Growing Figs in a Cold Climate (coming soon). And keep an eye out for my upcoming post on fig propagation, where I’ll show you how to grow your own fig tree from a small cutting.

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My little Homestead

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