Hi,

I think it's a preservative.  I can't recall which one right now but I will get back to you.

I know apricots are treated with sulfur dioxide/ sulfites as a preservative.

How white is the white powder?  A good picture would help.  If it is white like powdered sugar or like you see on chemically grown citrus, then I would guess it is unnatural.  Crystalized fruit sugars like can be seen on organically grown dried prunes is not white as snow.  It is granular and a little translucent instead.

I think this is what is being discussed:  http://static3.depositphotos.com/1004288/206/i/450/dep_2068281-Dried-figs.jpg

I see similar when I'm in Europe, but it seemed to be really prevalent in La Boqueria (a Barcelona market).  Many of the dried figs looked dusted.  The insides are way sweeter and richer than the skins on the ones that I ate, so I don't think it's sugar crystalate from inside the fruit leeching out and drying.

Here is a site that says they are dusted often with sugar or dried flour
http://www.foodsfromspain.com/icex/cda/controller/pageSGT/0,9459,35868_6908150_6912156_4446323_7826945,00.html

Wish I could find a place that carries dried Cuella de Dama figs here.

Me too, Kerry.  They look great.

The white powder is simply pure and plain white flour to keep them from sticking to each other...as a kid I remember this process being done after the figs were dry, not in Spain but in Portugal and since they are next to us manny of the customs are the same.

Merry x-mas all