<p>This study aimed to investigate the potential of partially ripened figs (p-RF) and fully ripened figs (f-RF) in the development of nutritionally enhanced fig bars, incorporating natural sweeteners: honey and jaggery as alternatives to sugar. The limited seasonal availability and high perishability of figs present challenges for extended use, therefore value addition in the form of bars not only makes their availability in off season but also can prevent from fruit wastage due to spoilage. Based on experimental results, f-RF were further used for Bar preparation. Two types of Bars were formulated one using dried figs (made from f-RF) and other with fresh fig pulp(f-RF) incorporating honey and jaggery varying from 20 to 100%. Sensory evaluation favored the dried fig bar honey (DFBH-80) and dried fig bar jaggery (DFBJ-100) in the dried fig category, while fresh fig bar honey (FFBH-60) and fresh fig bar jaggery (FFBJ-100) were preferred in the fresh fig category. Physicochemical and phytochemical analyses revealed that fig bars enriched with honey and jaggery exhibited superior quality compared to those prepared with conventional sugar. Notably, the inclusion of honey and jaggery significantly (<i>p</i> ≤ 0.05) increased the mineral content and phytochemical concentration, contributing to enhanced nutritional value. Fourier-transform infrared (FTIR) spectroscopy identified key functional groups associated with phenolic compounds and sugars However, storage studies showed a significant (<i>p</i> ≤ 0.05) decline in phytochemical content over time While all selected fig bars remaining microbiologically safe and stable for up to three months. In conclusion, the incorporation of honey and jaggery not only improved the nutritional and sensory properties of the fig bars but also demonstrated potential for enhancing consumer appeal and extending shelf life. This study highlights the value of natural sweeteners in developing functional food products with enhanced nutritional and sensory attributes.</p>