There are several different varieties of figs. They range in colour from green or greenish-red when ripe, to the deep purple that most people are familiar with.
The most commonly recognized varieties are: Black Mission figs, Brown Turkey figs, Adriatic figs, or Calimyrna figs. Taste-test each of them to determine which type suits your palate best.
How to Select and Store Figs
The best figs should be slightly wrinkled, yet still plump with a little bit of a bend at the stem. Figs that are too hard or too firm indicate that they were picked before they were ripe. Depending on the variety, they should have a deep colouring and a sweet smell to them. Any sour odour means you should put that fig down and exchange it for another.
Figs are very fragile, so look for “perfect” figs that aren’t too squishy, don’t have any splits, milky liquid at the stem, or the obvious: no mold.
Figs are best consumed within a couple days of purchasing. They can be kept in the fridge, unwashed for that time, but make sure to cover any foods that may give off an odour as the figs can absorb that smell from sitting in the fridge like milk.
If you do happen to have some unripe figs, store them at room temperature on the counter and they should soften and get a little sweeter. Note that figs do not ripen after they are picked, so avoid unripe figs if you want to have soft and sweet ones for eating fresh.