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Figs are delicious out of hand, or used as a sweet binder in recipes. Now that it’s hot outside, figs are also a nice addition to any light, simple, summer dish. This fig torte with Brazil nuts and passionfruit is no exception.
Fig Selection and Storage
Figs tend to be more popular in their dried form because fresh figs are very delicate and tend to deteriorate quickly. In other words, they don’t ship well at all. When choosing fresh figs, select those which are plump and tender, have a rich, deep color, are free from bruises and are not mushy.
Ripe figs should not be washed until ready to eat and should be kept covered and refrigerated, where they will remain fresh for approximately 2-3 days. Unripe figs should be kept at room temperature and out of direct sunlight. Dried figs will keep best in a sealed jar or package in the fridge.
More Fig Recipes
- 4 cups Brazil nuts
- 3 cups organic raisins
- 1 cup dried figs
- 1 cup dates, pitted
- 2 Tbsp. fresh lemon juice
- 1 tsp. organic lemon peel
- 1 passionfruit, pulped
- Blend all ingredients until they form a solid mass in the food processor (it should be very fine with the occasional chunk).
- Place mass on a plate and shape into a cake shape. You can use a mold if you want to. Have fun with the shape! You can use the end of a spoon or a chopstick to make nice fluted edges if you want. Wet the spoon if it starts to stick.
- If the dates are very firm or dry, let them soak in a little purified water for about 15 minutes to soften. Discard any excess water.
- Blend all ingredients until smooth and creamy, then frost the cake.
- Decorate with lemon zest, nuts, fresh berries or passionfruit pulp.