Every year I want to bring something new and exciting to the Passover table, literally. And this year, I couldn’t stop at just 1 creative staple, but I had to make….three!
Let me introduce you to charoset, three ways! Now don’t get me wrong…I LOVE traditional apple, walnut and red wine charoset. I argue that my mom’s apple charoset is the best and she would add cranberries to it. I’ve upped her game (don’t tell her) a few years ago and added pomegranate seeds but still kept the traditional apple, that will always be a childhood favorite of mine.
This year, I wanted to add a bit of color and homage to the places and cultures I admire most.
The three charosets are: tropical charoset (OMG…dare I say my new favorite?) with mango, pineapple, coconut and ground mac nuts. This tropical charoset reminds me of growing up in Hawaii, it’s sweet and fresh and is not only fabulous on matzo but as a yogurt topping for dessert or breakfast as well. Also want to give a huge thank you and shout to my friends at Melissa’s produce for sending me a gorgeous box of all sorts of produce, including white dragon fruit that you see in this recipe!
Next is a Persian inspired charoset with dried fruit, pistachios and pomegranate molasses. The dried rose petals garnished on top are so beautiful (and edible). This charoset is sticky and holds a shape, so is great for rounding into charoset truffles or for a mid-day snack.
Finally another homage to years in Southern Cali with a salsa flavor. This is a Tex-Mex inspired salsa-charoset and I’m still trying to think of a catchy name for that) is sweet and spicy, with jalapeno, citrus and chile. This would go fab with a smoked brisket!