Valley Fig Growers

Four Seasons Fruit & California Fig Salad

Makes about 4 to 5 servings (about 5 cups)


6 tablespoons granulated sugar 

1/2 cup water 

Pinch or salt 

2 tablespoons fresh lime juice (strained) 

1 cup halved, stemmed Blue Ribbon Orchard Choice or Sun Maid California Figs 

4 cups mixed fresh fruit chunks (1-inch)* 

1 to 2 tablespoons finely chopped crystallized ginger  


  1. Combine sugar, water and salt in a small saucepan over medium-high heat. Bring to a boil, stirring to dissolve sugar. Simmer for 3 to 4 minutes, until reduced to 1/3 cup. Remove from heat and stir in lime juice. Place figs in heatproof bowl. Pour warm syrup over figs. Refrigerate until cold. To serve, in salad bowl combine figs and syrup with other fruits and ginger. Toss gently. Serve promptly or cover and chill for up to 3 hours. Makes 4 to 5 servings (about 5 cups).

*Select a variety of seasonal fresh fruits with different colors and textures such as: Winter: orange, grapefruit or tangerine sections, red grapes or red apple, kiwi, mango or papaya, melon, pineapple, Asian or other pear, banana Spring: pineapple, strawberries, raspberries or cherries, apricots, kiwi, grapes Summer: blueberries or blackberries, watermelon, peaches or nectarines, red or black plums, pears Fall: pineapple, apples, pears, melon, grapes, bananas, mango or papaya

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 286
  • % Calories from Fat 1%
  • Fat 0
  • Cholesterol 0
  • Protein 2
  • Carbohydrates 71
  • Fiber 10
  • Iron 2
  • Sodium 30
  • Calcium 110
  • Potassium 489