• 30minutes
  • 108calories

Rate this recipe:

Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 1 cup dried whole Mission figs, stemmed (about 6 ounces)

  2. 1 teaspoon curry powder

  3. Pinch of crushed red pepper, or to taste

  4. 1 1/4 cups water, or as needed

  5. 1 3/4 cups diced fresh pineapple, or 20-ounce can pineapple chunks in juice (not drained)

  6. 3 tablespoons unsweetened coconut chips, or shavings (see Note)

Instructions Jump to Ingredients ↑

  1. Combine figs, curry powder, crushed red pepper and water in a medium saucepan. (If using canned pineapple, use the pineapple liquid to cook the figs, adding water if necessary to measure 1 1/4 cups.) Bring to a boil. Cover and cook over low heat until the figs are softened and plumped, 15 to 20 minutes, depending on their dryness. Use a slotted spoon to transfer the figs to a cutting board, leaving the liquid in the pan. When cool enough to handle, cut into quarters and transfer to a medium bowl.

  2. Add pineapple to the liquid in the pan. Return to a simmer over medium heat and cook, stirring occasionally, until the liquid is reduced and the pineapple is well coated, about 5 minutes. Add the pineapple mixture to the figs; stir to combine.

  3. Heat a small skillet over medium-low heat. Add coconut and toast, stirring, until golden, 3 to 5 minutes. Stir the coconut into the fruit. Serve the salsa warm, at room temperature or chilled.


Send feedback