Fresh Fig Coulis

Fig coulis recipe

The Spruce Eats / Ulyana Verbytska

  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 1 cup sauce (8 servings)
Nutritional Guidelines (per serving)
101 Calories
4g Fat
18g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 cup sauce (8 servings)
Amount per serving
Calories 101
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 38mg 2%
Total Carbohydrate 18g 7%
Dietary Fiber 3g 10%
Protein 1g
Calcium 34mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It may not win any beauty prizes, but this fig coulis makes up for its less-than-stellar appearance with fabulous flavor. Plus, it is beyond easy to make—if you can turn on a blender, you can make this coulis! Serve it raw, as a dip or spread, or gently heat it over low heat and serve with roasted pork, chicken, or turkey. It makes, we must add, a lovely twist on tradition to serve it with the turkey on Thanksgiving in lieu of or in addition to cranberry sauce.

Ingredients

  • 12 figs
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Salt to taste
  • Freshly ground black pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for fig coulis
    The Spruce Eats / Ulyana Verbytska
  2. Trim and discard the stems from the figs.

    Cut fig tops off
    The Spruce Eats / Ulyana Verbytska
  3. Chop the figs. Don't worry about even or small pieces—they're getting whirled in a food processor or blender.

    Chop figs
    The Spruce Eats / Ulyana Verbytska
  4. Put the chopped figs, along with the oil and vinegar, in a blender or food processor.

    Chopped fig
    The Spruce Eats / Ulyana Verbytska
  5. Whirl the figs into a puree. Because of the seeds and figs skins, the mixture won't get super smooth, but you want as even a texture as you can manage given the circumstances.

    Blend
    The Spruce Eats / Ulyana Verbytska
  6. Add salt and pepper to taste now if using raw, or after warming up if using as a warm sauce.

    Add spices
    The Spruce Eats / Ulyana Verbytska
  7. Serve on top of chicken, pork, or turkey.

    Fig coulis
    The Spruce Eats / Ulyana Verbytska