With its thin, delicate skin and deeply succulent flesh, a ripe fig makes for a perfect after-dinner treat -- providing an excellent source of protein along with a mild, sweet flavor. Minimal preparation is necessary to make this juicy fruit ready for eating.
Wash fresh figs in cool water. Their skin bruises easily, so handle carefully.
Place the figs on a cutting board and slice off their stems.
Cut the fruit lengthwise into quarters and serve immediately.
Refrigerate leftover figs for up to two days by placing a single layer in a covered plastic container lined with paper towels.
Pare off bruised sections of the fruit with a small paring knife.
Do not consume figs that appear moldy or have a sour smell.
- California Rare Fruit Growers: "Fig Fruit Facts"; 1996
- Williams-Sonoma: "All About Figs"
- "The Art of Raw Living Food: Heal Yourself and the Planet with Eco-Delicious Cuisine"; Doreen Virtue, et al.; 2009
Alyssa Ideboen has been writing professionally since 2005. She has contributed to several print and online publications, including "Lexington Woman" and "Global Business" magazines. Ideboen holds a Bachelor of Arts in business management and communication from Judson University.