Limited Edition Collector Blades
How to Cut Fresh Figs (Halves, Quarters and Slices)
How do you cut fresh figs? Rinse and dry the figs, trim off the hard stem tip, then cut them in half lengthwise from stem to base. Cut the halves again into quarters, or slice into rounds. The skin is edible, so there is no need to peel. Our pick is the Dalstrong Gladiator 3.5" Paring Knife ($35), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Ripe figs are soft and delicate, and a small, very sharp paring knife slices them without squashing.
Fresh figs are sweet, jammy and short-lived in season. A few careful cuts make them the star of a cheese board, salad or dessert.
Cuts and uses
| Cut | Best for |
|---|---|
| Halves | Roasting, grilling, stuffing with cheese |
| Quarters | Cheese and charcuterie boards |
| Rounds | Salads, flatbreads, toast |
| Cross-cut "flower" | Garnish; cut an X from the top, stopping before the base |
Step by step
- Rinse gently. Wash just before using and pat dry; figs are fragile.
- Trim the stem. Cut off the small, firm stem tip.
- Halve. Cut lengthwise from stem end to base.
- Quarter or slice. Lay halves cut side down and cut into quarters or rounds.
- For a flower: cut an X from the top down about two-thirds of the way, then gently squeeze the base to open it.
Is it ripe?
A ripe fig is soft when gently pressed, with a little give like a ripe peach, and may have a slight bend at the neck. Underripe figs are firm and not very sweet; overripe ones are mushy or smell sour. Figs don't ripen much after picking, so buy ones that are ready to eat.
Serving ideas
- Quarters on a cheese board with blue cheese or goat cheese and honey
- Halves roasted with balsamic until jammy
- Slices on flatbread with prosciutto and arugula
- Rounds in salads with walnuts
Storing
Fresh figs are perishable. Store them in a single layer in the fridge and eat within a couple of days. Cut figs should be eaten the same day. Building a board? See how to make a charcuterie board.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Paring Knife 3.5", Gladiator Series, NSF Certified ($35). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What knife is best for cutting figs?
A small, sharp paring knife. The Dalstrong Gladiator 3.5" Paring Knife ($35) slices soft figs without squashing them.
Do you peel figs before eating?
No. The skin is edible.
Do you remove the fig stem?
Trim off the hard stem tip; the rest is edible.
How can you tell when figs are ripe?
They're soft to the touch and may droop at the neck.
How long do fresh figs last?
A couple of days in the fridge.
