Charoset Four Ways | The Jewish Week | Food & Wine

Charoset Four Ways

Charoset Four Ways

Charoset/ Courtesy Bart Everson


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Try these fun twists on charoset for Passover this year!


California Charoset
1 large avocado, diced into cubes
1/4 cup golden raisins
1/4 cup pitted dates, chopped
1/8 cup figs, chopped
1/8 cup prunes, chopped
Juice of half a lemon
Grated peel of half an orange
1/8 cup orange juice, or to taste

Tropical Charoset
1/2 can crushed pineapple, drained
1 small can mandarin oranges, drained
1 banana, sliced
1 cup papaya, cubed
1/4 cup shredded coconut
1/4 cup dried mango pieces
1/4 cup orange juice
2 teaspoons candied ginger, chopped

Persian Charoset
1 apple (peeled or not), chopped
1 pear (peeled or not), chopped
1/3 cup dates, chopped
1/3 cup raisins, chopped
3/4 teaspoon cinnamon
1 1/2 teaspoons ginger root, peeled and grated
1 tablespoon apple cider vinegar
1/4 cup purple grape juice
1/8 cup matzah, optional

Israeli Charoset
1 red apple (peeled or not), chopped
1 banana, sliced and quartered
1 orange, sectioned and quartered
1/4 cup pitted dates, chopped
1/8 cup white grape juice
1/2 teaspoon cinnamon
1/8 cup matzah meal, optional


Reprinted with permission of The Workmen's Circle

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