Indian Recipes
Black Mission Fig and Yoghurt Salad
Ripe figs on honeyed, cumin-scented yoghurt with cucumber, lime-pickled red onion and mint: a fruit raita served as a salad.
- Serves 4
- Ready in 15 min
- No cooking
- Indian
Method
Put the sliced red onion in a small bowl with the lime juice and a pinch of salt and leave for 10 minutes to soften.
Toast the cumin seeds in a dry pan until fragrant, then crush them lightly.
Beat the yoghurt with the honey, a pinch of salt and half the cumin until smooth, then spread it over a serving plate.
Scatter over the cucumber and the drained onion, arrange the figs on top and finish with the mint, the rest of the cumin and a pinch of chilli powder. Serve straight away.
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Chef’s notes
- Fresh figs are in season from late summer to autumn; out of season, try ripe pear or pomegranate seeds.
How this recipe was developed
The old Cookeryonline page reproduced a published recipe, so we wrote a new one. No Indian cook we checked has a fig salad of this kind, so we built it from the technique of a fruit raita.
- Raita base. The seasoned yoghurt with roasted cumin follows the raita method of Swasthi Shreekanth and Hebbar’s Kitchen.
- Fruit in yoghurt. Swasthi’s guide to raitas notes that raita is sometimes made with fruit (her list includes a pomegranate or fruit raita); honey and lime are our additions to balance the figs.
Sources we compared (ratings as shown on each site on 31 October 2026):
- Swasthi's Recipes (Swasthi Shreekanth): Raita recipes (5/5 from 209 ratings)
- Hebbar's Kitchen (Archana Hebbar): Cucumber raita
This is an original Cookeryonline recipe written in our own words. Ingredient choices and techniques are credited above; no source text has been copied.