Figs have been cultivated and enjoyed as a nutritious food source for thousands of years. Drying figs into a concentrated powder is an excellent way to preserve their unique flavor and nutrition so that you can enjoy their benefits all year long. Making fig powder at home gives you control over the ingredients and results in a fresher, higher quality product than what you can typically purchase. This article will provide step-by-step instructions for making fig powder using both sun drying and oven drying methods.
Selecting and Preparing Figs
The key to delicious fig powder is starting with ripe, fresh figs at peak flavor. Look for figs that are plump and soft with smooth skins. Avoid figs that have any bruising or feel hard and shriveled. Mission, Kadota, and Calimyrna are excellent varietals for making fig powder.
Once you've selected your fresh figs, wash them thoroughly under cool running water. Gently rub each fig to remove any dirt or residue. Remove the stems and then pat the figs dry with clean towels. If the figs need further cleaning, you can briefly soak them in cold water mixed with a bit of vinegar which will help kill any bacteria. Rinse again afterwards.
Drying Methods for Figs
Sun Drying
Sun drying figs is the traditional, low-tech approach that concentrates their sugars slowly through gentle dehydration. This preserves their unique flavor and results in a natural product. Be sure to pick a dry stretch of warm, sunny days for sun drying.
To sun dry figs:
- Prepare a clean drying surface such as a mesh screen or trays covered in parchment paper. Position them in a spot that gets direct sunlight for at least 6-8 hours per day.
- Wash figs thoroughly and pat dry. Spread figs in a single layer, leaving space between each piece to allow air circulation.
- Bring the figs inside at night to avoid rehydration from dew.
- It typically takes 5-7 days for figs to fully dry in ideal sunny conditions. Stir figs or flip them over halfway through drying.
- Figs are fully dry when they feel leathery and shrunken. They should not feel moist or sticky.
- Once completely dried, you can grind them into powder using a food processor, blender, or coffee grinder. Store the powder in sealed jars or bags in a cool dark place.
Oven Drying
Oven drying allows you to retain the flavor and nutrients of fresh figs while quickly removing their moisture in a controlled setting.
To oven dry figs:
- Preheat oven to 150°F. Slice figs in half lengthwise and place cut-side up on parchment lined baking sheets. Fig slices should not overlap on the trays.
- Place trays on oven racks spaced about 5 inches apart. Prop the oven door open slightly with a wooden spoon to allow moisture to escape.
- Dry figs for 6-8 hours, flipping halfway through. Figs should be shrunken and leathery when fully dried, not sticky.
- Allow figs to cool completely before grinding into powder. Store in an airtight container.
Making Fig Powder
Sun Drying Process:
- Prepare a clean drying surface outdoors in direct sunlight. Mesh screens propped up on blocks work well.
- Wash ripe figs and pat them dry. Place them sparsely on the drying surface in a single layer.
- Bring the figs inside at night to prevent rehydration from dew.
- It takes 5-7 days of ideal sunny conditions for figs to fully dehydrate. Flip and stir them periodically so they dry evenly.
- Figs are done when shrunken and leathery with no moisture inside. Grind into powder using a food processor or spice grinder.
Oven Drying Process:
- Preheat oven to 150°F. Slice figs lengthwise and place cut-side up on parchment lined baking sheets.
- Prop oven door open and dry figs for 6-8 hours, flipping halfway through.
- Remove fully dried figs from oven and allow to cool before grinding into powder with a food processor or spice grinder.
- Store fig powder in a sealed container in a cool, dark place to preserve freshness.
Storing Fig Powder
It is important to store your homemade fig powder properly to retain its flavor and color over time. Fig powder can be prone to clumping if exposed to moisture or heat. The best storage containers are opaque glass jars or sealed plastic bags. Always store fig powder in a cool, dark place away from direct sunlight and heat sources. Make sure containers are fully sealed. Fig powder will keep for up to one year stored properly. For longer shelf life, refrigeration or freezing is recommended.
Culinary Uses of Fig Powder
Thanks to its mildly sweet and complex flavor, fig powder is a versatile ingredient that can be incorporated into both savory and sweet recipes. Here are some ways to enjoy using your homemade fig powder:
Baked Goods - Add 2-3 tablespoons of fig powder per recipe to cookies, muffins, scones, breads, and cakes. It adds moisture and a subtle fig flavor.
Yogurt & Oatmeal - Stir 1-2 teaspoons of fig powder into plain yogurt or oatmeal. It pairs well with cinnamon and nuts.
Smoothies - Blend 1-2 teaspoons of Fig Fruit Powder into smoothies along with fruits, greens, and milk of choice. It adds fiber and nutrition.
Salad Dressings - Whisk fig powder into vinaigrettes and drizzle over greens or roasted veggies. Start with 1/2 tablespoon per cup of dressing.
Meat Rubs - Combine fig powder with rosemary, thyme, salt and pepper for a sweet and savory rub for beef, pork, lamb or poultry.
Sauces - Puree soaked figs into pan sauces, chutneys, and glazes for a flavor boost. Or simply whisk in a bit of fig powder.
Conclusion
Making your own fig powder enables you to enjoy the concentrated flavor and nutritional benefits of fresh figs year round. Now that you know how easy it is to make at home, you can start drying those ripe figs today. Customize your fig powder to suit your taste and take advantage of all the ways it can level up your cooking. With this wholesome homemade staple on hand, you'll be ready to add that pop of sweet, earthy flavor to both everyday dishes and gourmet creations.
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References:
Jacobs, K. A., & Sumner, S. S. (2003). Effect of drying method on the antioxidant capacity of red grape pomace. Journal of the Science of Food and Agriculture, 83(10), 1053-1058.
Muñoz, O., Sepúlveda, M., & Schwuger, M. J. (2004). Effect of drying method on properties of paprika. International journal of food properties, 7(1), 113-123.
Sablani, S. S., Andrews, P. K., Davies, N. M., Walters, T., Saez, H., Syamaladevi, R. M., & Mohekar, P. R. (2010). Effect of thermal treatments on phytochemicals in conventionally and organically grown berries. Journal of the Science of Food and Agriculture, 90(5), 769-778.
