Passover Charoset Three Ways
Passover Charoset Three Ways: Tropical Charoset with mango, pineapple and mac nuts, Persian Dried Fruit Charoset and Tex-Mex Salsa inspired Charoset.
Servings: 8 servings
Calories: 222kcal
Cost: $30
Ingredients
Tropical Charoset
- 1 cup diced pineapple
- 1 cup cubed dragon fruit or sub papaya
- ¾ cup cubed mango
- ¼ cup ground macadamia nuts
- ¼ cup shredded coconut
Persian Charoset
- 3 dried figs
- 3 pitted dates
- 6 dried apricots
- 2 tablespoons golden raisins
- 1 teaspoon pomegranate molasses
- 2 tablespoons roughly chopped pistachios + more for garnish
- 2 tablespoons roughly chopped almonds
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- 2 tablespoons fruit juice just in case mixture is too dry
- Dried rose petals for garnish (optional)
Tex-Mex Charoset
- 1 avocado pitted and cubed
- 1 orange peeled and chopped into small cubes
- Juice of 1 lime
- 2 tablespoons ground almonds or ground pepitas
- ½ jalapeno seeded and finely diced (optional for heat)
- ½ teaspoon tajin spice or substitute lime zest + ½ tsp. chili powder
- Salt to taste
Instructions
Tropical Charoset
- Add all ingredients to a bowl and stir to combine. Store in the refrigerator for up to three days.
Persian Charoset
- Add all ingredients to a food processor and blend until evenly incorporated. If you don’t have a food processor, you can chop all the ingredients finely and stir to combine.
Tropical Charoset
- Combine all ingredients in a bowl and stir to combine.
Notes
The Persian charoset uses dried fruit and can be made into truffle balls as well.
The other fresh charoset are best served within two days or the texture changes a bit.
Nutrition
Calories: 222kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 30mg | Potassium: 439mg | Fiber: 5g | Sugar: 19g | Vitamin A: 569IU | Vitamin C: 28mg | Calcium: 42mg | Iron: 2mg