Purple Figs Green Figs Roast

Purple Figs Green Figs Roast
Try chopped figs in your salads, like coriander, celery, olives, capers, fennel and spinach leaves, arugula and some dressing. You can use a different variety of  figs

Fig trees have no external flowers as they blossom inside, having crunchy minuscule seeds that make figs a powerful cleansing agent for the guts and reproductive aid in man and woman. As figs, dry nutritional value increases more than fresh figs, which made useful nomadic food for ancient travelers.

Fig is an extremely nutritious succulent little fruit with its fleshy skin and has the distinction of containing huge amounts of calcium, fiber, and antioxidants than any other plant-based food. Combination of these nutrients like magnesium, manganese, calcium, copper, potassium, vitamin K, and vitamin B6 assist to regulates blood sugar levels.

These minerals and vitamin inhibit our organs reduce high blood pressure, aid in weight loss from having diseases in liver, kidney, prevent heart, lungs, postmenopausal breast cancer prevents macular degeneration problems.

Historically the fig tree has been a symbol of peace and prosperity, from thousands of years ago.
Discovery of remnants of fig trees in circa neolithic excavation sites may show evidence of its native origin from Egypt, Western Asia. Commonly cultivated in the region of the Middle East and Europe.

The fig trees belonging to the mulberry family and there are numerous varieties, and most thrive in warm, dry climates. There are few hundred types, and these are common, Black Mission, Calimyrna, Brown Turkey, Sierra, King, and Kadota figs. In Europe Turkey, Greece, Portugal, and Spain are the leading producers, and in the USA, California is the largest.


Purple Figs Green Figs Roast

Print Recipe
Serves: 3-4 Cooking Time: 30 mins


  • 12 Purple or green figs
  • 1/2 cup water
  • 1/2 cup coconut butter or normal butter
  • 1 cup coconut sugar
  • 1/4 cup Balsamic vinegar
  • 2 sticks of rosemary (leaves removed)
  • Zest from 1 lemon
  • 3-4 spoonful of ricotta cheese (optional)



Remove the leaves from rosemary and you have the sticks.


Pierce the stick through 3-4 figs and sprinkle it with coconut sugar


Pour some balsamic vinegar over it and set on a table to marinate


Meanwhile, In a saucepan over medium heat make a caramel with coconut sugar, let it melt slowly without shaking it.


When it's all melted add coconut butter or cream and stir it up very well then add some water to it.


Next, pour the caramel over the figs and generously and cook at 190ºc for 10min.


Garnish with nibs of pistachio nuts or pine nuts and spread some zest over the figs.


There you have it, a delicious caramel roasted figs.


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