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Dry figs - White / Black/ in-between

Sun dried , true organic and pollinated

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Francisco
Portugal

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Hi lampo,
Nice results!
How do you preserve them long term now ?
Do you put them in jars to avoid insect attacks ? in agua ardente ?
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Originally Posted by jdsfrance
Hi lampo,
Nice results!
How do you preserve them long term now ?
Do you put them in jars to avoid insect attacks ? in agua ardente ?


They are tightly packed inside chestnut cases for the winter with fresh fennel branches between the layers. Later on can be eaten raw from the case or roasted.

Francisco
Portugal
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Very nice, Francisco!
What varieties are best for drying on a tree?
How do you know when they are dry enough and ready for a pickup?
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Igor,

thank you. The above dry figs shown on the pics are:

Côtio - Inchário Preto - Bebera Branca

All figs meant for drying are left on the tree until being overripe, then picked.
Immediately after,   they are laid on trays under the sun, for 3 or 4 days

Côtios have that characteristic of sticking to its branch even after fully dried and may be hand picked

Other varieties being processed to be dry figs of outstanding quality  are:

Pingo de Mel
Lampeira Preta (second crop)
Lampeira Branca (second crop)
Inchário Branco
Castelhana Branca
Cachopeiro.. etc

Francisco
Portugal
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Francisco,

Thank you for a recipe. The "left on the tree until being overripe” part may be hard to achieve with our wild life creatures but I’ve planning to build some kind of cage a while now, this could be the last drop to actually do it :)

What would be the characteristics of the figs that are fit for drying?
Size, thin skin, sweetness, etc?   
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These figs look great!
Wish I could buy them in Toronto area?
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Originally Posted by greenfig
Francisco,

Thank you for a recipe. The "left on the tree until being overripe” part may be hard to achieve with our wild life creatures but I’ve planning to build some kind of cage a while now, this could be the last drop to actually do it :)

What would be the characteristics of the figs that are fit for drying?
Size, thin skin, sweetness, etc?   


There were a certain number of parameters in the past while the industry was well established and this was a demand of the buying markets (not always the same) .
The industry is gone and now we have just the artisanal way practiced by farmers for their own consumption and/or for sale in the rural markets.
But be sure, their experience dictates dictates the most prone varieties for drying

For best grade/quality I would say that ..

Pollinated cotios are the best option and the figs should be of a large size, >65 gr (ripe/fresh)
firm skin, full pulp, crunchy and with peduncle. no defects, etc..
In the old days a particular strain of very large Côtios was ideal for drying - (Premagem) ,now apparently extinct

Inchário Preto of appropriate size, also makes an excellent dry fig (much in demand here and becoming expensive).

Sarilop,Dottato, Pingo de Mel, Kalamatta, Lamp.Branca, etc.. all are tested and well established as dry figs of good quality.. then you have the  hybrids created to replace those traditional foreign varieties but, these I have not tried

Francisco
Portugal
 

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Originally Posted by pino
These figs look great!
Wish I could buy them in Toronto area?


Pino, thank you.
It will be difficult to find these in Toronto..may be Nelson or Pedro know of some shop?
There are other types and varieties of dry figs from the Center and North of Portugal but these I do not know. All figs I have shown here are from the southern district .. (the waspy place)

Francisco
Portugal
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Very nice pictures. Francisco.

This year i am trying to dry my Pingo de Mel/Moscatel Branco for the first time. They should dry well, comparing it to Figo Preto de Torres Novas, because their skin is much harder and thick (although very sweet, so we can eat it and it tastes very good).

Don't tell me that the Premagem i received and lost was a special strain of Cótio - i feel awful now...
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