In your opinion what is the best fig for drying from your collection?
Mine
Mission
Unknown italian brown/red
Kadota

Best for stuffing. Mine I stuff with gorgonzola and chopped pancetta then wrap them in prozutto and bake.
Unknown italian "white"
Kadota
Black jack


What's yours??

I have seen Kadota and Mission as dried figs. So these two seem to be good candidates for drying.
No personal experience though.
You reminded me so I just picked one dried Mission and one kadota from bags in the freezer and wil thaw it before eating.

Speaking of stuffing,

We like to stuff Walnuts into dried Dates. Wonder if it will be just as good with stuffing dried figs.
Looks like I will put it on the to do list for this next growing season.

Great topic Celt

I had an incredible experience with several area Celeste trees this year.

I dried a couple dozen from three different trees - I might as well have been eating fig newtons without the breading, only with a slightly more subtle flavor (wasn't as "figgy", but close).

The most interesting observation I can provide is this:  The Celeste figs were fairly bland straight off the tree.  I mean, they were NOWHERE near as figgy fresh as they were when dried.

I hope Tuscon Ken chimes in, I'm pretty sure he's dried Brown Turkey figs.  I wonder if he had the same experience? 

I experimented with drying figs several years back when figs were ripe weather turned hot here and i dried figs outdoors on board coverered with cheese cloth and some roma plum tomatoes.
Sal El. and Hardy Chicago some with skin on and some without .
Hardy Chicago i could taste the richness i desire in a fig and Sals i could taste the sweetness it brings .
I compared to store bought dry figs and well im sure you members know which tasted better.  ; )

I was eating the dry figs into winter : note date on picture of January.
The other i unwrapped tasted a few and threw them out.
Not even close in quality of taste.

I dried some Violette de Bourdeaux, Adriatic, & Atreano this fall when they were at peak taste. I dried only 2 quart jars full on a stackable tray dehydrator.Very good and didn't last long.:-((

Rafed, you are making me hungry! My grandmother and my mother always stuffed dried dates with walnuts or pecans and rolled them on powdered sugar. I remember them around the holidays.YUM! Great memories. Don't know why it wouldn't work for figs!

Hi Happy New Year....Here some info...

http://www.goumas.gr/sika-en.html

http://www.gigiki.com/gr/messinia/  At the top page is the Translate

Jason--yes, I've dried Brown Turkeys, and they can taste pretty good, if the fruit is good to start with--ripe, with no trace of souring. However, they're so big that I always cut them in half first so the inside won't rot before drying (it also lets me check for mold). I guess I'm a wimp, but I prefer them peeled (whether fresh or dry). I've also experimented with drying a few Black Missions, which were much smaller and worked better, but since my tree is small most of the fruit gets eaten fresh.

I had a successful experiment drying a few hachiya persimmons this year, and once my big fruit tree cage is finished and I can keep the birds away, I'm hoping to dry apricots, peaches, and apples as well. And of course, as last year's fig cuttings continue to grow, I hope to figure out which varieties are best suited to Tucson, and try drying some of them. I'm guessing that smaller types with relatively smooth skin will be best, since they could be dried whole without peeling.