Fig, Fresh (1 medium)
Fresh figs are a delicate, teardrop-shaped fruit celebrated for their uniquely soft texture, slightly crunchy seeds, and intensely sweet, honey-like flavor with subtle notes of berry. Depending on the variety, their edible skins can range from deep purple to pale green, encasing a vibrant, jammy interior. In the culinary world, fresh figs are incredibly versatile and prized as both a sweet and savory ingredient. They are commonly enjoyed raw as an elegant snack, sliced over morning oatmeal or yogurt, and seamlessly incorporated into vibrant salads. Due to their natural sweetness, they pair beautifully with salty and tangy flavors, making them a popular accompaniment to rich cheeses like goat or blue cheese, savory prosciutto, and artisan flatbreads, as well as a decadent base for baked tarts and preserves.
Culinary & Storage Tips
Selection
Look for figs that are plump, tender but not mushy, and yield slightly to gentle pressure. Avoid fruits with sour odors, deep bruises, or heavily split skins.
Storage
Fresh figs are highly perishable; store them in the refrigerator in a single layer on a paper towel-lined plate to absorb moisture, and consume within 2 to 3 days.
Healthy Uses
- •Slice raw over oatmeal, Greek yogurt, or whole-grain toast for a naturally sweet, fiber-rich breakfast.
- •Toss into a mixed green salad with a light balsamic vinaigrette and a sprinkle of walnuts.
- •Roast lightly and serve alongside lean proteins or a small portion of goat cheese for a healthy, savory-sweet pairing.
Macronutrients
Per Serving
Micronutrients
| Nutrient | Amount |
|---|---|
| Calcium | |
| Choline | |
| Copper | |
| Folate (B9) | |
| Iron | |
| Magnesium | |
| Manganese | |
| Niacin (B3) | |
| Phosphorus | |
| Potassium | |
| Riboflavin (B2) | |
| Selenium | |
| Sodium | |
| Thiamin (B1) | |
| Vitamin A | |
| Vitamin B12 | |
| Vitamin B6 | |
| Vitamin C | |
| Vitamin D | |
| Vitamin E | |
| Vitamin K | |
| Zinc |
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