Produce
Dried Figs Conversion
Dried Figs weighs 150g per US cup.
| Amount | Grams | Ounces |
|---|---|---|
| 1 cup | 150.0 g | 5.29 oz |
| 1/2 cup | 75.0 g | 2.65 oz |
| 1/4 cup | 37.5 g | 1.32 oz |
| 1 tbsp | 9.4 g | 0.33 oz |
| 1 tsp | 3.1 g | 0.11 oz |
| 100 g | 100.0 g | 3.53 oz |
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Dried figs weigh 150 grams per cup, and drying concentrates fresh figs' natural sweetness considerably, since removing most of the water leaves the sugar behind in a smaller mass — a fresh fig also bruises and spoils within days of ripening, so before modern refrigerated shipping, drying was essentially the only way fig flavor reached a kitchen far from where the trees actually grew.
Figs are botanically unusual among common fruits: what's eaten isn't technically a fruit in the strict sense but an inverted flower structure called a syconium, with the actual tiny flowers (and later, the seeds) developing on the inside rather than the outside the way most fruit's structure works — a genuine botanical quirk, not just a curiosity, that also explains figs' distinctive crunchy-seeded texture.
Dried figs are a defining ingredient in fig bars and fig-based baked goods (Fig Newtons being the most famous commercial example), and they hold deep roots in Mediterranean and Middle Eastern cooking and history, where fig trees have been cultivated for thousands of years, among the oldest cultivated fruit trees in recorded human history.
Dried figs, especially soft varieties, hold onto enough residual moisture that a poorly sealed bag risks clumping or mold in a way a bone-dry food like white rice never would.
A simple fig and prosciutto appetizer, wrapping thin slices of cured meat around a dried or fresh fig half, is a classic Italian-inspired combination of sweet and salty flavors.
Fig jam, made by cooking down dried or fresh figs with sugar, is a popular pairing with a sharp cheese like blue cheese or a soft goat cheese on a charcuterie board, valued for the sweet-savory contrast it provides.
Chopped dried figs are a traditional addition to a stuffing or dressing alongside other dried fruit like cranberries, adding a deep, jammy sweetness that pairs well with poultry.
How long does it last?
Storage & shelf life →
Frequently asked questions
Are figs technically a fruit?
Not in the strict botanical sense — what's eaten is an inverted flower structure called a syconium, with the plant's actual tiny flowers developing on the inside rather than the outside, a genuine structural quirk that sets figs apart from how most fruit develops.
Why are dried figs more commonly used in baking than fresh figs?
Fresh figs are highly perishable with a very short growing season, making them harder to source consistently outside specific growing regions, while dried figs are shelf-stable and available year-round, which is a major reason they've become the more standard baking ingredient historically.
What's the difference between Mission figs and Calimyrna figs when dried?
Mission figs are dark-skinned with a deep, rich sweetness, while Calimyrna figs are lighter-colored with a milder, nuttier flavor — both are common dried fig varieties in the US, with genuinely different flavor profiles worth choosing between deliberately.
Can dried figs be rehydrated for use in a recipe?
Yes — soaking them in warm water, juice, or even wine for 15-30 minutes softens them toward a more fresh-like texture, useful when a recipe wants a plumper fig rather than the firmer, chewier texture of dried fruit straight from the bag.
Are dried figs high in fiber?
Yes, notably so — figs, dried or fresh, are one of the higher-fiber common fruits, and drying concentrates that fiber content (along with sugar and calories) into a smaller volume compared to fresh figs.