As the fig season is in full swing, we would love to share another of our favourite recipes. By the way, did you know figs are a great source of fibre, vitamins and minerals (potassium, calcium, magnesium, iron and copper) and antioxidant vitamins A and K?

Fresh figs are a delicate and quickly perishable fruit, which is best eaten within one to two days after purchase. When buying figs, look for the ones with deep colour, and plump and tender to touch, without bruising. Make sure you don't wash them until ready to eat or cook. You can keep them in the fridge for up to two days. You can also keep them at room temperature to ripen if not ripe.

Figs are the legacy of long-standing Arab domination in the Iberian Peninsula, but since then this lovely fragrant and sweet fruit has quickly become a very popular ingredient in many Spanish, dishes. It is often used as a taste contrast to roast meats or as an ingredient in countless desserts.


fresh figs inside

This recipe is a real fountain of taste, as it contains sweet grilled figs, sour vinegar Jeréz and salty jamón with Manchego cheese.



6 fresh figs 

3 large slices of Jamon serrano

Manchego cheese shavings (or parmesan)

Jerez vinegar (or balsamic vinegar)

extra virgin olive oil

salt and pepper



1. Preheat the grill to 230 ° C.

2. Create a fig flower by cutting each fig twice without cutting it through, then open. Drizzle each fig with vinegar and olive oil.

3. Place all the figs and slices of Jamon on the baking paper.

4. Put the tray in the oven and grill from above for about 5 minutes. Be careful not to burn the Jamón.

5. Let it rest for a while, cut some more Jamon into small pieces. Add salt and pepper, sprinkle with Jamon and cheese, and drizzle with olive oil.