The fruits, which measure up to 3–6 cm, are pear-shaped or resemble a teardrop that is flattened at the bottom; the color of the skin depends on the variety, but is most often green or dark purple. Some varieties have a thick white coating of crystallized sugar on their surface, similar to plums. The flesh is purplish-pink with shades of dark orange; it is velvety, soft, and full of small seeds, which give figs their characteristic grainy texture. The taste of figs is delicately sweet and delicious. Brazilian figs, which are available most of the year, are slightly less rich in flavor, but their appearance and shelf life are better. In contrast, Israeli and Turkish figs are significantly more delicious. The flesh of ripe figs literally melts on the tongue.

Figs are very sensitive to bruising and do not transport well. They do not keep for very long, so it is recommended to eat them as soon as possible. The skin should be pliable yet firm and resilient, without any bruises or damage; figs with wrinkled skin near the stem are usually overripe.

Figs are most often eaten raw, or used to make juices, compotes, salads, jams, wines, and liqueurs. Figs are also very often stuffed with various fillings—typically cheese (they pair excellently with goat cheese), ham, and the like. They are also very tasty when candied.
In savory dishes, figs are most commonly used to make sauces to accompany meat. Their sweet-and-sour flavor complements roast pheasant or hare, for example, as well as pork and chicken dishes.

Figs are also used to make desserts. They’re delicious, for example, with port wine and whipped cream or with vanilla ice cream.

Figs are among the most important natural sources of calcium, fructose, and fiber; they are also rich in phosphorus, beta-carotene, and fiber. They also contain potassium, which helps lower blood pressure. They have a laxative effect.

They originate from the Middle East, but today they are grown primarily in Brazil, Spain, Israel, and Turkey. They are one of the oldest fruits to have been consumed by humans. Since ancient times, they have been an important part of the diet in the regions where they grow, and for many ancient peoples, the fig tree was considered sacred. Because figs have a very short shelf life, most of the world’s fig production is still dried today, just as the ancient Egyptians did.