Ripe and unripe yellow figs both can be dried after they are ready to pick. Fig types based on tree and fruit or fig tree classification are our discussion in this article.
dried golden figs
The types of dried figs will be explained in another article in the future. Fig tree with the scientific name Ficus Carica belongs to the Moraceae family and contains over 600 different varieties which most of which are wild and ornamental. Two important ornamental types of figs are Benghalensis and Religiosa were widely used in decorating and houseplants. “Ficus Elastica” which is known as “Rubber Tree or Rubber plant” is decorative and has industrial applications. 
Considerable fig varieties in gardening include edible and nonedible types. The edible type is known as Ficus Carica botanically. The non-edible type including Ficus Carica Sylvestris is male and is used for pollination of female cultivars. The non-edible type is known as caprifig and produces three crops, including winter crop (Mamma), spring crop (Profichi), and summer crop (Mammon). The spring crop Profichi is used for the caprification of edible figs. Production of edible fig types varies throughout the year. They may have one or two production stages. In one stage cases, the fruit is harvested in summer, and in the figs that have two production stages, the first crop is obtained in the spring or early summer and the second one which is the main crop is harvested in the late summer. Based on cropping and need or lack of need for pollination to keep the fruit on the tree, edible fig types are divided into three categories: Common fig, Smyrna (Izmir), and San Pedro types. The Common fig type has been cultivated since ancient times and grows wild in dry and sunny areas with deep and fresh soil and also in rocky areas. The flowers of the common fig trees are all female and create fruits without any need for pollination. Some representative cultivars of common fig types are Kadota, Black Mission, Brown Turkey, Brunswick, Adriatic, and Celeste. Smyrna types are the most important economic types of fig trees, especially in Iran, and are divided into Zidi, Marabout, and Sarilop cultivars. Smyrna varieties in Iran are ‘Seyah’, ‘Sabz’, ‘Payves’, ‘Matti’, ‘Shah Anjeer’, and ‘Kashi’. ‘Sabz’ is the main commercial cultivar of the Smyrna type in Iran. San Pedro fig type has two crops in each season the first is more important and does not require pollination for fruit set while the second crop requires pollination by a specific wasp. San Pedro varieties include Desert King, Lampiera, and San Pedro figs, the most popular of which is the King cultivar. 
Yellow figs specification
Iran is one of the yellow-dried fruit producers in Asia, where different types of these products are processed and exported to world markets after they are ready to pick and pass dehydrating process. Various products such as golden raisins, dates, pistachios, saffron, dried fruits, and dried apricot, and among them we can mention export figs from Iran. Arad export Company is one of the exporters of foodstuffs and nuts from Iran and Uzbekistan to different countries in the world and is also active in the field of Iranian figs if you are interested so we are one of the suppliers of dried figs. Available both dried and fresh, Calimyrna figs have a light green to yellow skin, unlike Mission figs, which are eggplant-colored on the outside. Calimyrna figs have a delicate nutty flavor. When dried, they turn golden. The fruit was originally grown in Turkey and nicknamed the Smyrna fig, for the famous ancient Turkish city. When California growers started growing it, they changed the name to Calimyrna. Most fig trees have two harvests per year. The first harvest, the large juicy fruit that grows on the twigs of previous years, is available in early summer; the second crop of smaller, sweeter fruit with a more concentrated flavor, from the new growth of the fig tree, is available from late summer through October. Look for figs that have light green to yellow skin and are soft to the touch, but free of mold spots. a little subsequent juice from the base of the fig is acceptable. Figs will no longer ripen once picked, so look for the sweetest, ripest figs you can find. Spoiled figs will strongly smell of fermentation. Before eating or cooking fresh figs, rinse them quickly under running water and cut off the tough end of the stem. Calimyrna dried figs can be eaten on the fly and used in savory and sweet cooking. Remove the stalks, split them open, and stuff them with sheep’s or goat’s cheese as a starter or dessert. Chop as you would other dried fruits and compound them into baked goods like fruitcakes or scones. A little hot liquid will soften dried figs, which can be simmered in fruit compote or chutney. Or soak figs in warm water for about an hour before adding them to stuffings and pilafs, where they add a subtle sweetness and texture. Reconstituted figs are very different from fresh figs and change a dish if preserved with fresh figs. they can keep in the fridge for five to seven days, but watch out for mold. If you find a moldy fig, discard it and immediately use the rest of the batch. Dried figs can be stored airtight at room temperature for a month or in the refrigerator for up to a year. 
Ripe and unripe figs price
The price of dried figs varies depending on its quality and the type of figs is also effective in its pricing. figs are sweet with a soft texture. Unripe figs lack the sweetness and can be somewhat rubbery. It’s important to keep in mind that not all figs will ripen at the same time. Ask yourself, “When does the fig ripen?” Follow these three tips for spotting ripe figs on your trees and enjoying fresh figs at their peak. Common figs are easy-to-grow fruits that are consumed fresh or dried. Use these tips and your senses to know when your figs are ripe and ready to harvest. If birds and other creatures are keeping you from harvesting your ripe figs, consider using a garden net to protect the fruit. Sight Go by Color. One of the first signs that your figs are ripe is a color change. Young, immature, and immature figs tend to be small and green in color. For cultivars such as Brown Turkey, Chicago Hardy, Celeste, and LSU Purple, the color will change from green to brown or purple as the fruit matures. In the case of some fig varieties, such as Kadota and LSU Gold, the ripe color of the fruit is still greenish – but how can you trust your eyesight if the color of the fig does not visibly change? Keep reading! Go with your looks. As the fruit matures, it will hang drooping on the tree. This applies to figs, regardless of ripe color. Young, robust figs tend to stay off the tree. As the fig matures and softens, it bends from the stem where it clings to the tree. Go by size. As the fruit matures on the tree, it will increase in size*. Mature size depends on the variety you are growing, but the figs will all increase in size as they begin to mature and mature on the tree. *If the fruit is not getting big, the tree may be struggling (consider thinning some fruit to reduce the load) or it may not have enough juice. It can also be too cold to encourage ripening, especially late in the season and cool climates. A ripe fig will be soft when lightly squeezed. Unripe figs are still intact. 
This is because the ripening process has not yet occurred and the juices and sugars produced as the fruit ripens are not fully available. Ripe figs are delightfully rich and sweet with a soft, smooth texture when fresh from the tree. Unripe figs can be rubbery, dry, and lack sweetness. The most effective way to tell if your figs are immature is to eat them before they peak. Most people eat an unripe fig only once before deciding to wait and allow the figs to fully ripen before harvesting. As you harvest figs, you will notice that a ripe, fresh fig will easily separate from the tree. Just hold the base of the fruit in your hand and lift it up and away from the tree. In some cases, truly ripe figs may fall to the ground due to their increased size and weight if they have not been picked beforehand. If the stem develops a milky-white sap after the fig is harvested, the fruit is not yet fully ripe; however, if the fig has a fully ripe color, has grown in size, and is soft to the touch, it may still be sweet and edible, despite the appearance of a slightly milky-white sap. Our advice here is to try one and see how it tastes. If it’s not too sweet or flavorful, try leaving the rest of the ripe figs on the tree for another day. Note: It is not recommended to harvest immature figs and try to ripen them from the tree. While immature fruits may soften after a few days at room temperature, they may not be ideal in terms of flavor. However, in northern regions where frost or cold temperatures may prevent a later fig crop from maturing on the tree, this may be something to consider. Sometimes ripe figs drip with juice/nectar while still on the tree, another sign that they are ready to be harvested! It is important to know that not all of the figs on the fig tree may ripen at the same time. Some fig tree varieties even grow multiple crops, often called “breba” (fruit on last year’s growth) and “main crop” (fruit on current year’s growth). On multi-crop fig trees, such as Chicago Hardy and Brown Turkey, the breba crop matures early in the season, then by the main crop. 
yellow dried figs buying season
The fig season continues and many varieties of yellow figs have finished production some are ready to be picked, while others are still in production and ripening. Fig season can start in mid-June and end in early October in Louisiana, depending on the variety. You may still have green figs that look immature on your trees, and there could be several reasons. First of all, there is a long period of youth during which fig trees cannot bear fruit. Depending on the variety, it can take between two and six years before it begins to produce fruit. Those mature enough to produce fruit can take up to two months from fruit set to optimum ripeness. In this case, you just need to be patient. Beyond the age of the plants, the next possible reason for figs not ripening could be related to environmental factors such as temperature, water, nutrient levels, and amount of light, in addition to biotic pressures such as weeds, pests, and diseases. The main reason why the fig does not ripen is stress. Fig trees are extremely sensitive to stress, which causes them to slow down or even stop the ripening of their fruit. Fig trees have a shallow root system and irrigation is extremely important. If a fig tree does not receive enough water, the fruit may not form or ripen. Annual rainfall in Louisiana is generally very high – 60 inches of rain or more per year. However, the 2020 rainfall data for May-July shows an average of 2.45 inches less than the 2019 rainfall for those three months. August data will likely show further declines in some quarters. Stressed trees will enter survival mode, conserving their energy to help them survive and reproduce by preserving their seeds. Trees save energy by removing them from the ripening process. The fruits will not ripen or drop prematurely in addition to defoliation in their efforts to survive. A hard truth about figs is that, unfortunately, green figs do not ripen from the tree. 
However, fruit harvested just before full maturity will continue to soften and become sweeter when stored at room temperature in a dry place such as a cellar. By gently squeezing the fruit, you can feel its ripeness and it feels soft to the touch. Unripe figs are firm and give them a rubbery feel. Also, ripeness can be determined by sweetness: the more torn the fig, the sweeter it is. Other possible causes of non-ripening fruits are lack of nutrients, insufficient sunlight, too much nitrogen, pests, or diseases. To protect itself from pests or disease, a tree will direct energy from fruit production and ripening to fight pests and disease. Frequently survey for pests and diseases and treat affected trees as soon as you identify them. Read more:
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