Figs are sensitive to cold temperatures and difficult to transport, so it can be hard to find fresh figs in cooler climates, especially outside of summer. Dried figs are available in most grocery stores year-round, however. Figs are healthy no matter how you consume them. There are 37 calories for every 8 oz (50 g), and the same amount yields an average of 1.45 g fiber, 116 mg potassium, 0.06 mg manganese, and 0.06 mg vitamin B6. The exact size and color of a ripe fig varies based on the variety, but all varieties are soft when ripe. A ripe fig will give when poked and will have a very potent, sweet smell.  Avoid figs that are hard or ones that have deep rips or bruises. A few small scratches are fine, however, since these will not affect the taste or quality of the fruit. Also avoid figs that appear to have mold on them or those that smell sour or rotten. Ripe figs can be green, brown, yellow, or deep purple. You should use figs as fresh as possible. They can be stored in the refrigerator for 2 or 3 days after harvest but will begin to spoil past that point. You can preserve figs by freezing them or canning them if you need to keep them longer. Rinse the figs under cool water and gently wipe them dry with clean paper towels.  Since figs are so delicate, you should never scrub them with a vegetable brush. Remove any dirt you see by scrubbing it gently with your fingers. Remove the stems as you wash the figs by gently twisting them off using your fingers. Sugar crystals can be removed by sprinkling 1/2 cup (125 ml) figs with 1 tsp (5 ml) water and microwaving them on high for 1 minutes. Ripe figs often ooze a sugary syrup that can crystallize on the surface. These figs are still good to eat, but for presentation or texture purposes these crystals are usually removed.

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Ăn quả sung tươi hoặc sung sấy khô. Chọn quả sung chín để ăn. Rửa quả sung tươi trước khi ăn. Loại bỏ tinh thể đường.