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Home > Fig, onion, and lemon haroseth

Fig, onion, and lemon haroseth

Recipe Information

Servings 12
Preparation Time 35 Minutes
Cook Time 25 Minutes
Total Time 1 Hour
Difficulty Easy
Main Ingredient Fig; Onion
Category Fruit; Vegetables
Meal Dinner; Snack
Type Appetizer; Side Dish
Subtype Dip/Spread
Cuisine Jewish Kosher; Middle Eastern
Cook Method Saut�ing
Diet Low Calorie; Low Fat; Low Cholesterol; Low Sodium; Heart Healthy; Gluten Free; Mediterranean; Vegetarian


  • 1 1/2 cups dried Mission figs, chopped

  • 1 1/4 cups red wine 

  • 3 cups onion, finely chopped

  • 1/4 cup olive oil 

  • 3/4 teaspoon freshly ground black pepper 

  • 1/4 cup honey 

  • 1/4 teaspoon salt 

  • Juice and finely shredded zest of 1 1/2 lemons 

  • 1/2 cup toasted pine nuts 



  • Add the figs and wine to a small saucepan and bring to a boil. Reduce the heat, cover, and allow the mixture to simmer for 25 minutes or until the figs are tender. After 25 minutes, if the figs are still covered by a significant amount of wine, spoon out the excess liquid until the figs are barely covered.

  • While the figs simmer, put the onions and olive oil into a large frying pan over medium heat and cook for 20 minutes or until soft, stirring often.

  • Once the onions are soft, remove from the heat and mix with the fig mixture, black pepper, honey, salt, lemon juice, and 1/2 of the lemon zest. Let cool.

  • Just before serving, stir in the pine nuts and garnish the mixture with the remaining zest.


Nutrition (per serving)

  • Calories: 158 cal

  • Total fat: 8g

  • Saturated fat: 1g

  • Cholesterol: 0mg

  • Sodium: 53mg

  • Carbohydrates: 23g

  • Fiber: 3g

  • Protein: 3g