Redefine Your New Years Weight Loss Resolution: Dried Figs with Fennel Seeds

Recipe: make dried figs with fennel seeds.

| January 2003

Figs contain more antioxidants and polyphenols than cherries, grapes, or strawberries and more fiber and minerals than most other fruits and vegetables. A 1/4 cup serving (5 or 6 small dried figs) packs 244 mg of potassium, 50 mg of calcium, 1.2 mg of iron, 5 g of fiber, and only 108 calories. There exist at least a dozen varieties of figs. Dipping the figs in fennel seeds sweetens the breath and is thought to aid digestion. Nuts add texture and richness.


  • 1 cup dried figs, halved (preferably Black Mission figs)
  • 2 tablespoons whole fennel seeds
  • 1/4 cup lightly toasted almonds or cashews

1. Slice each fig in half across the length.

2. Scatter the fennel seeds on a small plate. Dip each fig half into the seeds and arrange them on a second plate.

3.  If desired, press 1 or 2 toasted almonds or cashews into each fig half or add one as you eat the fruits.

4. Cover and refrigerate leftovers in hot weather.

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