No figs should be picked before perfect and absolute maturity is
attained, if the object is to i^roduce a good dried fig. Figs picked
before maturity will drj^ but the}^ will not be sweet and soft, the two
indispensable qualities of a dried fig. It is therefore important that
everyone should know when to pick his figs. Not all figs ripen at the
same time; in fact, this successive ripening is considerable of an
annoj^ance to the growers, as it necessitates the going over of the
orchard several times. During the height of the season every tree
must be looked over daily, or if the grower is fortunate enough to
possess a variety which drops of itself when perfectly mature, these
fallen figs must be picked up every day, because they spoil if exposed
more than twenty-four hours on the bare and shaded ground.
A perfectly ripe fig will not only be soft, but wrinkled, and hang
down perj)endicularly from its branch or twig. Many varieties show
additional little white seams or cracks, which always indicate perfect
maturity. These seams are especially noticeable around the peduncle
or stalk end, but not all varieties show them. The above general
signs are common to all figs, and figs suitable for drying should also
be sweet or very sweet.
The best Italian and Smyrna figs when dried show (jO per cent of
sugar, equal to about 35 j)er cent before drying. Unlike grapes, figs
will not become much sweeter after they have matured. The sugar
will be more concentrated, but the quantity will not materially
increase. A sign of great excellence in figs is when a drop of very
thick sirup is seen hanging from the eye. The fig is then in its prime
and can not be improved by hanging any longer.