Persian Fig Balls


  • 1/2 pound pitted dates
  • 1 pound dried California figs, stems removed
  • 1 pound raisins
  • 1 pound pecan meats
  • 1/2 pound G-Free crystallized ginger or G-Free candied orange peel
  • Lemon juice


Grind all ingredients, except lemon juice, with coarsest blade in meat grinder.

Add lemon juice as needed to bind and shape ingredients into balls about 2 tablespoons each, or into a roll.

Coat with confectioners’ sugar and wrap in foil. Store in refrigerator. To serve roll, slice crosswise into 48 pieces.

Recipe Courtesy: California Fresh Fig Growers Assn.

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