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Cypriot fig spoon sweet, like the cypriot watermelon rind spoon sweet, is a preserve made from whole small figs simmered slowly in a lemon and clove syrup until they turn deep amber and soft. It’s called a spoon sweet because you serve a spoonful straight from the jar, usually over yogurt or with a glass of cold water on the side.
The figs stay whole and a little chewy, while the syrup turns thick and sticky. Lemon keeps it from tasting flat and too sweet, and the clove adds a warm background note without taking over.
I make a batch every summer when small figs show up at the market. It’s a bit of work up front, but a sealed jar keeps for months, so you end up with a treat ready whenever you want one.
Don’t worry if this is your first time making a spoon sweet. The steps are simple, you just need patience while the syrup reduces.
Why You’ll Love This Recipe
- Keeps for months in a sealed jar, no rush to eat it
- Only 6 ingredients, most already in your pantry
- Turns a short fig season into a treat you can enjoy year-round
- Works as a spoon sweet, a topping, or a jar gift
Ingredient Notes
- Fresh figs: Use small, just-ripe or slightly firm figs with tight skins. Overripe figs will fall apart in the hot syrup.
- Granulated sugar: Plain white sugar gives the clearest syrup and helps preserve the figs. Don’t cut the amount, it affects how long the jar keeps.
- Lemon: Adds acidity so the syrup doesn’t taste flat. Use thin slices in the syrup plus a splash of juice stirred in at the end.
- Whole cloves: Give a warm spice note without overpowering the fig flavor. Fish them out before serving if you don’t want to bite into one.
- Mastic resin (optional): A traditional Cypriot touch with a faint piney aroma. Skip it if you can’t find it, the spoon sweet still works fine without it.
Traditional Cypriot Fig Spoon Sweet with Lemon and Cloves
Ingredients
Method
- Trim the stems off the figs. Prick each one 4 to 5 times with a fork or skewer so the syrup can soak in.
- Put the figs in a large bowl of cold water and soak for 4 hours, or overnight in the fridge. This keeps the skins from splitting later.
- Drain the figs. Bring a pot of water to a boil and blanch them for 3 to 4 minutes, just until they start to soften. Drain again.
- In a 4-quart / 3.8L heavy-bottomed pot, combine the sugar, 500 ml water, lemon slices, and cloves. Bring to a boil, stirring until the sugar fully dissolves.
- Add the blanched figs to the syrup. Return to a boil, then lower the heat so it's just simmering.
- Simmer uncovered for 45 to 50 minutes, spooning the syrup over the figs every 10 minutes or so, until the figs turn deep amber and translucent and the syrup coats the back of a spoon (about 106 C / 223 F).
- In the last 5 minutes, stir in the lemon juice and the mastic, if using.
- Remove the pot from the heat and let it sit for 15 minutes to cool slightly.
- Ladle the figs and syrup into sterilized jars while still warm, leaving a small gap at the top. Seal the lids tightly.
- Let the jars cool fully on the counter before storing them in a cool, dark pantry.
Notes
- Use figs that are just ripe, not soft or bruised
- Don't skip the soaking step, it keeps the skins intact
- Cook the syrup low and slow, don't rush it with high heat
- Sterilize jars fully before filling to extend shelf life
Tips for Success
- Prick each fig several times with a fork before soaking, so the syrup can soak into the center instead of sitting on the skin.
- Soak the figs in cold water for at least 4 hours to keep the skins from splitting apart during simmering.
- Simmer the syrup gently and skim off any foam, so the finished spoon sweet looks clear instead of cloudy.
- Sterilize your jars in boiling water for 10 minutes before filling, so the spoon sweet keeps longer in the pantry.
- Cook the syrup until it coats the back of a spoon, about 106 C / 223 F, or it will stay thin once it cools.
Variations
- Add a cinnamon stick to the syrup along with the cloves for a warmer, spicier version of the classic recipe.
- Tuck a blanched almond inside each fig before simmering, an old habit that adds crunch to every spoonful.
- Swap half the water for orange juice and add a strip of orange peel for a citrus-forward syrup.
Storage and Reheating
Cypriot fig spoon sweet is a preserve, so you store it, not reheat it. Once the syrup has cooled and you’ve ladled it into sterilized jars, sealed jars keep in a cool, dark pantry for 6 to 12 months.
After opening a jar, keep it in the fridge and use it within 2 to 3 months. Always use a clean, dry spoon to scoop it out, so the syrup doesn’t spoil early.
There’s no need to warm it before serving. It’s meant to be eaten cold or at room temperature, straight from the jar.
Serving Suggestions
The classic way to serve Cypriot fig spoon sweet is a spoonful over thick Greek yogurt, with the syrup drizzled on top. It also works well over vanilla ice cream or a slice of lemon rosemary olive oil cake.
For something savory, spoon it next to a slice of anari or feta and a few crackers. The sweet syrup against the salty cheese is a nice contrast.
In Cyprus it’s often offered alongside a small cup of strong coffee and a glass of cold water, a simple welcome for guests.
FAQ
Why is my fig spoon sweet syrup too runny?
The syrup hasn’t reduced enough yet. Keep simmering until it coats the back of a spoon and reaches about 106 C / 223 F, which usually takes 45 to 50 minutes total. If you added extra water or the figs released a lot of liquid, give it another 10 to 15 minutes.
Can I use dried figs instead of fresh figs for this recipe?
You can, but it won’t be a true Cypriot fig spoon sweet. Dried figs already lack water, so they need less sugar and a shorter simmer, and the texture comes out denser instead of plump and syrupy. Fresh small figs give the chewy, juicy result this recipe is known for.
How long does Cypriot fig spoon sweet keep in the jar?
Sealed in a sterilized jar, it keeps 6 to 12 months in a cool, dark pantry. Once you open a jar, store it in the fridge and use it within 2 to 3 months. Always use a clean spoon so you don’t introduce moisture or bacteria.
What goes well with fig spoon sweet besides yogurt?
Try it over vanilla ice cream, spread thin on seared halloumi and fresh fig toast, or spooned next to a cup of strong coffee. The sweet syrup pairs well with salty cheese and plain, unsweetened bases like yogurt or cake.
Is Cypriot fig spoon sweet gluten free?
Yes, it’s naturally gluten free. Figs, sugar, lemon, and cloves don’t contain gluten, so this preserve is safe for a gluten-free diet as long as you check that any optional mastic or add-ins you use are also gluten free.
What is the difference between fig spoon sweet and fig jam?
Spoon sweet keeps the figs whole or halved in a light, thin syrup meant to be eaten by the spoonful, often over yogurt. Fig jam is cooked down further and mashed, giving a thick, spreadable texture meant for toast. They use similar ingredients but different cooking times and textures.