There is a trick you can try that will sometimes hasten fig ripening, which we have to do here most years. Take a q-tip and dip it in canola oil and touch it the the base (indentation) at the bottom of the fig. I had to do this, this year as we had a very slow start to spring. Only do this on the big figs that are this years crop, not the small ones.
It is true that not all figs taste that good, some taste better to some of us and others to other people. I personally don't like the aftertaste to the light colored (white) type figs, but my mother loves them.
If you still have trouble with fig ripening after you apply canola oil then you might consider getting a fig whose biggest crop is it's first summer crop. We often have trouble getting the second later crop to ripen with any real sweetness, because the weather isn't as hot as in their native lands in the fall. I left the one late ripening one, because my mother loves them, but we put in two new ones (espaliered) to save space and so they could be covered with row covers in the winter, so they don't freeze down to the ground.