Two Takes On Charoset – Mango and Pear In One, Coconut In The Other

In honor of the holiday of Passover that starts tonight at sundown, here are two different and interesting version of charoset. It might be a little late to try tonight, but maybe for later in the week.

I tried the mango one this year because my sister-in-law is allergic to apples — and, of course, because I love to try new recipes. It is adapted from www.jewishrecipes.org . This is the first time I’ve made it, but I’m thinking it could be used during the year as an appetizer on crackers. The second is my old standard, and usually disappears so quickly in my house that I make it several times during the week of Passover. It’s on the sweet side, so adjust as you choose.

Mango and Pear Charoset

Serves about 6-8

Ingredients:
2 medium sized pears, cored and coarsely chopped
1 -2 tsp lemon juice
1 cup fresh mango, peeled and diced
1/2 cup golden raisins
1/2 cup walnuts
1/2 tsp cinnamon
1 Tbsp honey

Directions:

1. Place pears in a mixing bowl and sprinkle with just enough lemon juice to coat when tossed
2. Place all ingredients in food processor. Pulse once or twice, to leave it chunky.
3. Cover and refrigerate for a t least 1 hour before serving.

Coconut Haroset

adapted from Everyday Cooking for the Jewish Home by Ethel Hofman

This is a fruit/nut paste , symbolic of the mortar used by Jewish slaves during their captivity in Egypt and served at the Passover Seder. Make this easier by having a good apple corer, slicer, peeler that works as you turn the handle.

Makes 2+ cups

Ingredients:

1/2 cup walnut pieces, toasted (buy dry toasted at Trader Joe’s or see #1 below)
1/2 cup slivered almonds, toasted (ditto)
2 medium apples, peeled, cored and cut into chunks (Gala or Jonagold work well)
1/2 cup shredded coconut
1 tsp pumpkin pie spice
2 Tbsp honey

Directions:

1. To toast nuts, preheat oven to 350. I use my toaster oven or buy them pre-toasted from Trader Joe’s. Spread nuts on a small baking sheet. Toast in oven until lightly browned and fragrant, 4-5 minutes. Watch closely to avoid burning. Remove to a plate and let cool.
2. In a food processor, coarsely chop apples, walnuts and almonds.
3. Transfer to a medium bowl. Add coconut, pumpkin pie spice and honey. I like it chunkier. If you prefer the consistency of a stiff paste, add wine or grape juice. Serve at room temperature.