It is very important that drying cease when the figs have reached the
proper stage for packing. They must on no account be overdried nor
should they be removed from the trays too soon. The proper degree of
dryness can be detected by pressing the figs between the thumb and
finger. They should be soft and pliable, with the contents distinctly
pulpy, and when squeezed the fig should not resume its former shape, but
remain pressed. It should be plastic, not elastic nor dry. Underdried
figs will spoil in packing, while overdried ones are hard, leathery, and
worthless as food or delicacy. The trays must be gone over every day and
the properly dried figs taken off, the spoiled ones being removed at the
same time. The time required for drying varies from four to sixteen
days. Drying within six or seven days yields the best quality of
product.