Dried Figs: How to Dry Figs at Home and Store Them

By the Garden Voila editorial team · Updated October 30, 2026 · How we verify

Dried figs are fresh figs with most of their water removed, which concentrates their sugar into a sweet, chewy fruit that keeps for months. To dry figs at home, pick fully ripe figs, wash them, halve large ones and dry them in a dehydrator or low oven at about 140°F, or in hot sun, until leathery with no moist pockets. Condition them in a jar for several days, then store airtight in a cool, dark place or the freezer. This guide covers the best figs for drying, preparation and pretreatment, each drying method, how to tell when figs are done, and how to store and use them.

Fig drying methods compared

Times vary by source because fig size, water content, cut or whole, and tray loading all change the result. A North Dakota State University fact sheet on drying figs (hosted by UC Cooperative Extension) gives 12 to 24 hours, while a Utah State University Extension harvest publication gives 6 to 20 hours in a dehydrator, 9 to 12 hours in an oven and 3 to 5 days in the sun. Test for doneness instead of trusting the clock.

Which figs are best for drying?

Any fully ripe fig can be dried, but small to medium figs with sweet, dense flesh dry best. Varieties grown commercially for drying include ‘Calimyrna’, ‘Mission’ and ‘Kadota’, and garden favorites such as ‘Brown Turkey’ and ‘Celeste’ also dry well. The NDSU fact sheet says to use fully ripe figs and to discard any with decay, bruises or mold, and notes that figs that have partly dried on the tree can be dried whole. Underripe figs dry with poor flavor and color. If you grow your own, our fig tree guide explains how to tell when figs are ripe on the tree, and how to prune a fig tree keeps the crop easy to reach.

How do you prepare figs for drying?

1. Pick ripe fruit. Ripe figs droop on the stem, feel soft and may show small cracks in the skin.
2. Wash gently and pat dry. NDSU says you can also clean figs with a damp towel. Trim off the stem and discard any damaged fruit.
3. Cut if needed. Leave small figs whole; halve or quarter larger figs so they dry evenly. Cut figs dry much faster than whole ones. Peeling is optional and usually unnecessary.
4. Pretreat if you wish. See below.

Pretreatment options

Pretreatment is optional, and sources differ on what is best, so choose the approach that fits your method.

• Whole figs, to crack the skins: dip in boiling water for 30 seconds so moisture can escape faster. The Utah State publication adds that you can then plunge the figs into ice water to stop the cooking and drain them on paper towels, and that this is advised for oven or sun drying, while dehydrator drying needs no pretreatment.
• Cut figs, to protect color: NDSU suggests soaking for 10 minutes in an ascorbic acid or other antimicrobial solution, then draining well. Its recipes are 2½ tablespoons of ascorbic acid per quart of cold water, 1 teaspoon of citric acid per quart of cold water, or equal parts lemon juice and cold water.
• Light-colored figs: Utah State notes that steam blanching for 20 minutes helps keep the best color.
• Sulfuring: The Utah State publication mentions a one-hour sulfur treatment for sun-dried figs to discourage insects. Sulfuring involves burning sulfur and needs good ventilation and proper equipment, so home gardeners can skip it and use screens and cheesecloth instead.

How do you dry figs in a dehydrator?

Arrange figs skin-side down in a single layer, not touching, and dry at your dehydrator’s fruit setting. Rotate the trays every few hours so the fruit dries evenly. Halves usually take about 6 to 20 hours, whole figs longer. The National Center for Home Food Preservation has general guidance on dehydrator temperatures and drying fruit safely. Do not overload the trays, and keep the dehydrator in a well-ventilated room.

How do you dry figs in the oven?

NDSU says the oven must be able to hold 140 to 145°F for oven drying, and recommends spacing racks 2 inches apart with at least 3 inches of clearance from the top and bottom. Set the oven to its lowest temperature, prop the door open a few inches so moisture can escape, and place figs cut-side up on a rack set over a baking sheet so air circulates. Check often, since many ovens run hotter than the dial. If yours cannot hold a low temperature, figs can scorch or harden on the outside while staying wet inside. Use an oven thermometer to be sure. Oven drying uses more energy than a dehydrator but works for small batches.

Can you sun-dry figs?

Yes, in hot, dry climates such as California’s Central Valley, where most commercial dried figs come from. Place figs cut-side up on clean screens raised off the ground, cover with cheesecloth to keep insects off and bring them in at night to avoid dew. Turn them daily. Utah State gives 3 to 5 days for sun drying. It is not reliable in humid or cool weather, where fruit can mold before it dries. Avoid sun drying where fruit flies, wasps or birds are heavy, and where air is dusty or polluted.

How do you know when dried figs are done?

Properly dried figs are leathery and pliable, with no moisture when you squeeze or tear one open. NDSU describes the test: cooled pieces should spring apart when squeezed, show no moisture when cut, and not be sticky. The flesh is chewy, not wet. Let a few cool before testing, because warm fruit feels softer than it is. If in doubt, dry a little longer, since underdried fruit is the main cause of mold in storage.

How do you store dried figs?

• Condition: Cool the figs, pack them loosely in a covered container or glass jar and shake or stir daily for 4 to 7 days, as NDSU advises. If moisture condenses inside, put the figs back in the dryer and repeat. Conditioning evens out leftover moisture and helps prevent mold.
• Store: Pack in small amounts in dry, preferably dark glass jars or moisture- and vapor-proof containers, and keep in a cool, dry, dark place, the refrigerator or the freezer. NDSU says properly stored dried figs keep 6 to 12 months.
• Check: Throw out any figs that show mold or smell sour.

A white powder on stored dried figs is usually natural sugar crystallizing on the surface, not mold. Mold looks fuzzy and often colored.

How do you use dried figs?

• Eat them as a snack or with cheese and nuts.
• Chop into oatmeal, granola, salads and baked goods.
• Simmer into jam, compote or a sauce for roast meats; see our guide on how to make jam.
• Rehydrate by soaking in hot water, juice or tea for 15 to 30 minutes.

Other ways to preserve a big fig harvest

Drying is the traditional way to keep a big harvest, but it is not the only way. Utah State’s publication lists storage times for other methods: fresh figs keep only 2 to 3 days refrigerated, frozen figs about a year at 0°F or below, and properly canned figs up to 48 months at 40°F. Canning figs safely requires a tested recipe with added acid; see water bath canning for beginners. To freeze figs, wash, trim and spread them on a tray in a single layer, freeze solid, then bag them.

Do dried figs have more sugar than fresh figs?

Not more sugar per fig, but much more per ounce, because the water is gone. Dried figs are calorie-dense and also high in fiber, so a few go a long way. Fresh figs are mostly water and spoil within days, which is why drying is the traditional way to keep a big fig harvest.

Step-by-step: a simple first batch

1. Pick figs on a dry morning once they are soft and drooping, and sort out any that are split open and wet, moldy or insect-damaged.
2. Wipe or rinse the figs, trim the stems and cut larger ones in half from stem to base.
3. Lay the halves cut side up on dehydrator trays or oven racks, leaving space between pieces so air can move.
4. Dry at a low, steady temperature, rotating trays and checking every few hours after the first six hours or so.
5. Pull pieces as they finish. Small halves will be ready earlier than thick ones, so remove them rather than waiting for the whole tray.
6. Cool the figs completely, then test a few: they should be leathery and pliable, with no wet spots or stickiness.
7. Condition the batch in a loosely covered container for several days, shaking daily, then pack it for storage.
8. Label the container with the date and variety so you can use the oldest first.

Troubleshooting dried figs

• Sticky, wet centers: the figs were not dried long enough or the pieces were too thick. Return them to the dryer, then condition again.
• Hard, dark and brittle: over-dried or dried at too high a temperature. Soak briefly in warm water or juice and use them in cooking or baking.
• Mold in the jar: usually leftover moisture. Discard the whole batch if you see fuzzy growth, since mold can spread through the container.
• Insects in stored figs: sealed glass or freezer storage prevents pantry pests. Freezing the dried figs for a few days before storage can help if you suspect eggs.
• Fruit flies around the drying fruit: keep fallen and overripe figs away from the drying area, cover trays with fine mesh, and dry indoors if possible.

Common mistakes when drying figs

• Drying unripe or damaged figs.
• Drying at too high a temperature, which hardens the outside and traps moisture inside.
• Skipping conditioning, which leads to mold in storage.
• Packing figs while still warm, which causes condensation.
• Mixing very large and very small pieces on the same tray.

Tested guidance from Colorado State University

Colorado State’s PreserveSmart guide to drying figs gives these specifics: select fully ripe fruit, wash with a clean damp cloth, leave small figs whole and halve or slice large ones. To pretreat whole figs, dip them in boiling water for 30 seconds to crack the skins, then plunge into ice water. To pretreat cut figs, soak 3 to 5 minutes in an anti-darkening solution, such as 1 teaspoon (5 g) of citric acid per quart of cold water, or bottled lemon juice mixed 1:1 with water. Dry at 140°F (60°C), turning every 3 to 4 hours if needed, and watch closely near the end because figs can scorch. Expect 6 to 12 hours in a dehydrator or up to twice as long in a conventional oven. Figs are done when leathery and pliable.

The step many people skip is conditioning: cool the figs, pack them loosely in a container about two-thirds full, cover lightly and keep in a dry, ventilated place for 4 to 10 days, shaking daily. If moisture beads form inside, return the figs to the trays for more drying and repeat. Properly stored figs keep 6 to 12 months in moisture-proof containers, in a cool, dark place, the refrigerator or the freezer; discard any with off odours or mould. If you are still growing the figs, see our fig tree guide, and for the sources behind this section see the footer.

Frequently asked questions

Browse every fruit growing guide in the fruit tree hub.

Reviewed October 2026. Further reading: North Dakota State University Extension, Drying Figs (FN1587); Utah State University Extension, Harvest publication on preserving figs; National Center for Home Food Preservation, Drying.

Additional source: Colorado State University, PreserveSmart: Drying Figs.