Fig, Onion, and Lemon Haroseth

Time: 50 minutes. For this savory-fruity relish, served with matzo, Amy Giaquinta uses her own lemons and dried figs rather than the more commonly used apples.

Yield: Makes 3 cups (serves 12 as a relish)
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 158
  • Calories from fat: 43%
  • Protein: 2.5g
  • Fat: 7.6g
  • Saturated fat: 1.1g
  • Carbohydrate: 23g
  • Fiber: 2.8g
  • Sodium: 53mg
  • Cholesterol: 0.0mg


  • 1 1/2 cups chopped dried Mission figs
  • 1 1/4 cups red wine
  • 3 cups finely chopped onions
  • 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 Meyer lemons or 1 regular lemon
  • 1/2 cup toasted pine nuts


  1. 1. In a small saucepan, bring figs and wine to a boil, cover, reduce heat, and simmer until tender, about 25 minutes. After cooking, figs should be barely covered with liquid; spoon out excess if necessary.
  2. 2. Meanwhile, in a large frying pan over medium heat, cook onions in olive oil, stirring often, until very soft, 20 minutes.
  3. 3. Stir fig mixture, pepper, honey, salt, lemon juice, and 1/2 of zest into onions. Let cool.
  4. 4. Stir in pine nuts just before serving. Garnish with remaining zest.
  5. Make ahead: Prepare through step 3, adding all of zest; chill airtight up to 1 day.
  6. Note: Nutritional analysis is per 1/4-cup serving.
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