are they soft? can you post a picture?

Yes, they are soft...when I push on them through the package. haha...I could take a picture with my phone but I only know how to post pictures to Facebook with my phone; I have no clue how to do it here or to get them over to my computer. LOL I am clueless about techie stuff! Anyway, they seem like the feeling of raisins. They are called "orchard choice" blue ribbon golden figs. Oh, I just realized I could email a picture from my phone to my computer! Right? LOL

Sound like dried figs. I like them straight out of the package.

Yup, sounds like dried figs. I just like to eat them like they are, and also cut them up, and put them in my muesli.

I've never had golden figs!

I like figs and don't use them often enough. I can only get the dried ones here and I eat them out-of-hand, use them in things like quick-breads or cookies, etc.

If you have dinner rolls or a plain quick-bread, you can make a 'fig butter' to spread on. Just chop/grind up some of your figs and add them to softened butter. yum!

Here's a recipe recently posted on the Cooking forum. It had great reviews:

Arugula Salad with Figs, Prosciutto, Walnuts and Parmesan

Ingredients

4 T. olive oil
2 oz. thinly sliced prosciutto, cut into 1/4 inch ribbons
1 T. raspberry jam
3 T. balsamic vinegar
1/2 c. dried figs, stems removed, fruit chopped into 1/4 inch pieces
1 small shallot, minced
table salt and pepper
5 oz. baby arugula (can sub baby spinach)
1/2 c. chopped walnuts, toasted
2 oz. Parmesan cheese, shaved into thin strips with a veggie peeler

Directions
Heat 1 T. oil in 10 inch non-stick skillet over medium heat. Add proscuitto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper towel lined plate.

Whisk jam and vinegar in medium bowl, stir in figs. Cover with plastic wrap, cut several steam vents in plastic and microwave on high until figs are plump, about 30 seconds. Whisk in remaining oil (3 T.), shallot, 1/4 t. salt, and 1/8 t. pepper; toss to combine. Let cool to room temperature.

Toss arugula (or spinach) with vinaigrette in large bowl; adjust seasonings with salt and pepper. Top with prosciutto, walnuts, and Parmesan.

lol, I guess I never thought just eating them plain. I think the recipe I saw for for some kind of salad. But thanks all for the suggestions.

Love love love fresh figs. Plain :o)

And I love this recipe, have made it once with few changes:

8 flour tortillas, taco size
5 ounces creamy goat cheese
3 ounces thinly sliced prosciutto
4 figs, sliced
1/2 cup shredded Monterey jack cheese
1/2 cup fig preserves**** used strawberry preserves and they worked nicely

Directions
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.**I used my cast iron griccle

Lay out 4 tortillas; spread each with half of the goat cheese. Divide prosciutto and figs and place on top of goat cheese. Top with jack cheese and remaining tortillas. Cook on hot oiled grill 3 to 4 minutes per side or until cheese has melted. Serve hot with fig preserves on side.

INDOOR: Prepare quesadillas as directed. In a skillet large enough to fit tortillas or an electric griddle, heat 1 to 2 tablespoons of vegetable oil over medium heat. When oil is hot, carefully fry both sides of quesadillas for 2 to 3 minutes or until golden brown; turning with a large spatula. Garnish as directed.

fig and goat cheese quesadillas

Have you ever had a Fig Newton? Figs are like the middle, only not as sugary.

You can also slice them up and put them in any kind of meat that's roasted with a sauce (only a few or it'll be too sweet). Chop them up and mix with mascarpone or cream cheese--just enough to moisten and make them stick togeher--with spices and finely chopped nuts, peppers, etc. Use as a spread on crusty dark bread or crackers. Use a blender or similar to add some to ice cream mix if you make ice cream, or chop and mix with or top onto store bought. Drizzle wedges with EVOO (lightly!) and roll in finely chopped nuts--serve with strong cheeses.

You can do lots of things with dried figs.

Someone here on GW was making fig jam. I think the original post was a couple of years ago and it was resurrected last year. If you do a search on "fig jam" you'll find several posts.

The salad above is from Cook's Illustrated, I think, which means it will be delicious. I also use dried figs in green salad (like romaine) with red onions and feta cheese, balsamic vinaigrette dressing.

plllog - Funny, my dh just mentioned Fig Newtons the other day. No, I've never had one. My mom bought them when I was a kid, but I never tried one. I prefer anything with chocolate. lol I really need to try some of these recipes! Thanks!

glenda, I just read through the thread you linked to... why doesn't your son give you the figs from the tree you planted?! :(

I eat (and enjoy) most things, but I've never warmed up to figs.

I read glenda's link - if he's still living in your place, why not ask your son to bring you figs when he comes to visit, or you take a doggie bag's full yourself when you go there?

I deleted the fig link, my preference, and adding the recipes here

Here's two recipes and I've used both. Last night just did the water, sugar, lemon. I eyeballed cause I didn't have many figs. Made about a cup for me.

Here's the other recipe I've used but you think you are eating strawberry preserves instead, but they are good.

3 cups mashed figs
3 cups sugar
2 (3 ounce) boxes strawberry Jell-O gelatin dessert

Combine the figs, sugar and jell-o in a dutch oven.

Bring to a slow boil over medium to medium-high heat.

Reduce heat and simmer for 10 minutes.

Stir constantly to prevent sticking and burning.

Put in sterlized jars and seal.

Makes about 2 cups
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This is the recipe I used last night, and I eyeballed the water, sugar, lemon juice cause I had so little amt of figs. I like the way they turned out.

2 pounds ripe figs, stemmed and cut into 1/2-inch pieces ***I cooked the figs whole, cause that's the way I like them, then mash during the cooking process when they get soft.

1-1/2 cups sugar

6 tablespoons freshly squeezed lemon juice

1/2 cup water

Stir together figs, sugar, juice and water in a medium nonreactive saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer, stirring occasionally, until the figs collapse into a soft, thick stew, about 30 minutes. The preserves should fall off the spoon in thick, heavy drops.

Spoon preserves into prepared jar(s). Close jars and set where they will not be disturbed until preserves cool to room temperature, preferably overnight. Store in refrigerator for up to three months.

We have fig trees and if I can get to them before the birds I make a chipotle fig jam..."sweet hot" and delicious with toasted baguette, blue cheese and a dollop of the jam.

Julie, you can do figs with chocolate! Go for a dark, low sugar chocolate since dried figs are so sweet. Just top a square of chocolate with a slice of fig. Dip wedges in a chocolate fondue or ganache. Make fig fudge.

You can also make a really excellent sauce by kind of melting the figs in butter over low heat. Just stir them around and let them dissolve. Add some port or other heavy red wine, and reduce. Strain through a fine mesh to get rid of the gritty little seeds (they do have gritty little seeds), as well as bits of skin, etc. At this point, you could return to heat and add some cocoa nibs or ground cocoa or even cocoa powder. Raw would be more complex, but Dutched would taste more chocolaty. Drizzle over ice cream, cake or pastry, or poached pears or peaches, or even over a savory dish that could use a little sweet.

plllog Love your input on all you share! Thank you!