Updated: Oct. 03, 2019
Wondering how to eat figs? The fresh kind can be enjoyed a few different ways, including raw: skins, seeds and all!
There are few things in the world as special as a fresh fig. They have an incredibly soft, jammy texture and an ultra-sweet flavor that’s hard to beat. Not only that, but there’s no one set way for how to eat figs. Enjoy them raw, on a grilled pizza with a honey drizzle or stuff them with nuts and cheese.
No matter how you enjoy them, you’ll want to do it fast. The season is incredibly short! You can find them during an early summer season, or pick up a few during the main crop that runs from late summer to early fall. You can enjoy dried figs the rest of the year, but they taste better fresh if you know to eat them!
How to Eat Figs
The best way to enjoy figs is raw, with the skin and seeds intact. You can also remove the peels and scoop out the seeds, if you like, or cook figs by baking, broiling or grilling them. But, the quickest and easiest way to enjoy these gems is by removing the stem and taking a bite right out of the raw fig.
Can you eat fig skin?
Fig skin is edible, although some people don’t like the texture. You’ll find that early season figs have thin, delicate peels while late season fig skins are thicker and more robust. If eating the peels isn’t your thing, feel free to remove the skin with a vegetable peeler. Otherwise, just twist off the stem and eat the fig, skin and all!
Can you eat figs raw?
Fresh figs are usually enjoyed raw. In fact, they taste best when plucked straight off the tree, still warm from the sun’s rays. Of course, that requires access to a fig tree. We’re often loathe to cook figs, as they have a pure sweetness and honeyed flavor that’s hard to match. Simply cut them in half, add a dollop of soft goat cheese or a chunk of feta and enjoy.
That said, cooking them can bring out their sweetness and make them extra juicy, especially if they’re underripe. You can place halved figs directly onto a hot grill or place them under the broiler to caramelize their sugars. They also make a great appetizer when stuffed with nuts and baked with cocoa and warming spices.
Can you eat a fig whole?
Most fig recipes call for cutting the flower in half to expose the beautiful center, but you can absolutely eat figs whole. (Yes, you read that right; figs are technically flowers, not fruits!) While there are seeds in the middle, they’re completely edible, so you don’t need to cut into them to remove anything. And, since you can eat the peels, there’s really no reason not to pop one straight into your mouth after twisting off the stem.
How to Buy Figs
When buying figs, the first thing to look for is clean, unblemished skin. Skip any figs that have gashes or bruises on the flesh. If you give them a gentle squeeze, the fig should be soft (be careful here; it’s very easy to over-squeeze a fig). The fig’s color will vary depending on the variety: Mission figs are deep purple, while Calimyrna figs are green and Kadota figs are yellow-green.
When you get the figs home, keep them at room temperature if you plan to eat them within a day. Or, store them in a plastic bag in the coldest part of the refrigerator for up to two days. You’ll want to remove them from the fridge at least 30 minutes before eating, as they taste best at room temperature. Underripe figs can be stored at room temp until the flesh softens.
When you’re ready to eat, simply run the figs under cold, running water to clean them. Pat dry with a clean towel, remove the stem and enjoy.
20 Fig Recipes That Are Sweet and Savory
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In our family, holiday cookies—like these nutty fig ones—are a big deal. I'm so proud to be passing on this Italian tradition to my two boys. —Angela Lemoine, Howell, New Jersey
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I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it's a regular at family gatherings. —Greg Fontenot, The Woodlands, Texas
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Lady Baltimore CakeI first made this cake for my fathers' birthday and now it is the only cake that he requests. This cake has complex flavors and is very unique. —Cleo Gonske, Redding, California
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Tuscan TrufflesFor holiday potlucks, I make an appetizer truffle out of prosciutto, figs and toasted pine nuts. Mascarpone and goat cheese make them melt-in-your-mouth creamy. —Roxanne Chan, Albany, California
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Taste of Home
Here’s a special appetizer that won’t last long! Fruit, caramel and rich dark chocolate add a sweet touch to this grown-up dipped fruit. —Simple & Delicious Test Kitchen
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Casablanca Chutney ChickenIf you enjoy Indian food, you'll love this dish. An array of spices and dried fruit slow cook with boneless chicken thighs for an aromatic and satisfying meal. To make it complete, serve over Jasmine or Basmati rice. —Roxanne Chan, Albany, California
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Gingerbread with Fig-Walnut SauceI experimented with aniseed this past holiday season and fell in love with the licorice flavor. It really enhances the gingerbread spices and fig sauce in this extraordinary cake. —Shelly Bevington-Fisher, Hermiston, Oregon
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Taste of Home
Candied Bacon-Wrapped FigsI stuffed figs with cream cheese and wrapped them in bacon and spices for an addictive flavor combo that’s sweet, salty and delicious. You can use dates, too. —Shelly Bevington, Hermiston, Oregon
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CuccidatiThe compliments from family and friends make these Sicilian cookies worth the effort. It’s the best recipe I’ve found! —Carolyn Fafinski, Dunkirk, New York
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Taste of Home
Orange-Fig Pull-ApartsFor breakfast on Thanksgiving, my mom requested an orange pull-apart bread. I tried making one by dressing up tubes of refrigerated rolls. She loved it!—Shelly Bevington, Hermiston, Oregon
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Taste of Home
Thyme and Fig Goat Cheese SpreadWhen I started growing herbs in my garden it took me a while to find a good way to use thyme, but this easy appetizer spread lets it shine. I usually garnish it with a sprig of thyme, slivered almonds and chopped figs. —Laura Cox, Columbia, Missouri
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Taste of Home
Grilled Figgy PiesDelicious figs combined with maple, walnuts and creamy mascarpone make a decadent treat that's easy to enjoy at a backyard cookout. These unique hand pies always disappear quickly. —Renee Murby, Johnston, Rhode Island
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Taste of Home
Grilled Fig and Honey PizzaI had figs I needed to use up, so I made a batch of dough, tossed the figs on the grill and created a scrumptious dessert pizza. —Aaron Reynolds, Fox River Grove, Illinois
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Figgy Apple Brie TartOur holiday gatherings often included baked Brie. I transformed it into a dessert that’s savory and sweet. It makes a wonderful appetizer, too. —Kristie Schley, Severna Park, Maryland
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Fruit and Cheese Board Recipe photo by Taste of Home
Fruit and Cheese BoardWho says cheese and sausage get to have all the fun? Make this fruit charcuterie board a party go-to with any that are in season. —Taste of Home Test Kitchen
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Fig JamI have had a love of figs ever since I had an amazing appetizer that used a combination of them with blue cheese and prosciutto. Since then, I created this fig jam and have used it as a glaze on our Easter ham, smeared it on a bagel with cream cheese and dolloped on pizza. &mdashMonica Keleher, Methuen, Massachusetts
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Taste of Home
This is a sensational variation on traditional pizza. It's creamy, sweet and a little salty, with a buttery crunch from the pine nuts. I like to serve it with mixed baby greens salad and a vinaigrette. —Connie Balbach, Bemidji, Minnesota
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