Dehydration. For some fruits with low sugar content but high water content, dehydration and drying can be carried out when the fruit matures to the eighth to ninth layer. The operation method is to clean fresh figs, then peel them with steam, vacuum dry them, and then package them for preservation.
In the hot and humid producing areas in summer, you can choose to dry, just pick the figs, then clean and peel them, put them on a plate to dry, and then plastic wrap them to preserve the fruits. The figs made in this way are suitable as raw materials for preserved fruits or cakes, and of course, they can also be eaten directly.
Or on sunny days, the ripe figs are harvested, put into a breathable container according to the variety and grade, and then dried. Of course, it can also be dried in the shade in a ventilated place. During the drying process, it should be turned and squashed frequently until the sugar content will increase by about 50% after the water disappears, and then it can be bagged and stored.