Dried Fruit Condiment



  • 2 oranges, preferably unwaxed
  • 8 dried apricots, finely chopped
  • 8 dates, pitted and finely chopped
  • 4 dried figs, finely chopped
  • 1 tablespoon honey
  • 1 teaspoon cumin seeds, lightly crushed
  • 6 saffron threads
  • 5 tablespoons white balsamic vinegar
  • 4 thin slices whole-wheat or multigrain baguette, toasted


1. Use a vegetable peeler to remove strips of zest from 1 orange. Bring a small saucepan of water to a boil. Add the zest and boil for 2 minutes. Drain in a sieve, then immediately rinse under cold water until cool. Cut the zest lengthwise into fine slivers.

2. Squeeze the juice of the zested orange into a small saucepan. Bring to a boil, then stir in the apricots, dates, and figs. Remove from heat and let stand for 5 minutes.

3. Squeeze the juice from the remaining orange. In a deep skillet, heat the honey over medium heat until pale caramel in color. Add the orange juice, stir well, and bring to a boil. Add the dried fruit mixture and simmer for 5-6 minutes.

4. Add the cumin, saffron, vinegar, and orange zest. Mix well and transfer to a bowl. Serve warm or at room temperature with toasts.

  • Prep Time:
  • Cook Time:

  • If you're making this in advance, microwave for 10 seconds before serving. Saffron threads are available in most supermarkets.
  • Yield: Makes: 4 servings (serving size: 1 topped toast)

Nutritional Information

Calories per serving: 147
Fat per serving: 0.4g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.1g
Protein per serving: 2g
Carbohydrate per serving: 36g
Fiber per serving: 3g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 8mg
Calcium per serving: 39mg

Good to Know

Dried summer fruit and fresh winter citrus make this a vitamin C powerhouse.

Alain Ducasse Nature: Simple, Healthy, and Good by Alain Ducasse, Paul Neyrat, and Christophe Saintagne (Rizzoli). Copyright 2012.