[2] Three species of Microcosmus are edible presently, M. sabatieri, M. vulgaris, and M. polymorphus (Vafidis 2008).

[citation needed] In the Mediterranean Basin, it is eaten raw, often with an acidic condiment such as lemon juice or vinegar with shallots.

[citation needed] The specific epithet sabatieri is in honor of zoologist Armand Sabatier.

[3] In Morocco, in both Moroccan Darija and Berber, it's called fezḍāḍ (فزضاض) or afezḍāḍ (ⴰⴼⴻⵣⴹⴰⴹ, أفزضاض).

[6] Other names it is sold under include: Note that plants of the genus Carpobrotus are also known as 'sea figs'.