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30 minutes
6
Adjust servings
Makes ~1 3/4 cup
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
granulated sugar
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
granulated sugar
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 3.1% of RDA
• Carbs: 4.1% of RDA
• Fat (total lipid): 0.4% of RDA
• Fiber: 7.6% of RDA
• Fructose: 0.1% of RDA
• Protein: 7.9% of RDA
• Sodium: 0.1% of RDA
• Sugar: 43.9% of RDA
• Vitamin A (IU): 3.8% of RDA
• Vitamin B6: 4.0% of RDA
• Vitamin C: 5.8% of RDA
• Iron: 0.0% of RDA
• Magnesium: 0.4% of RDA
• Manganese: 44.4% of RDA
• Niacin: 37.0% of RDA
• Potassium: 4.8% of RDA
• Zinc: 0.7% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
package
1 package (10 ounces) dried Calimyrna figs, stemmed and cut into 1/4-inch pieces (about 1 3/4 cups).
 
3
tbsp
 
1
tbsp
freshly squeezed.
 
 
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PREPARATION
1.
In a medium saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil. Reduce heat; simmer, covered, until most of liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes.
2.
Transfer mixture to a food processor; add lemon juice. Puree until smooth (add up to 1/4 cup additional water, if needed, to thin to desired consistency).
NOTES, TIPS, TRICKS, HINTS, ETC:
Store in refrigerator for up to 1 month.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 61.0
Protein 8.90 g
Carbohydrates 11.2 g
Iron 0.00 mg
Fiber 2.12 g
Calcium 0.16 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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