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.
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: Jewish, Mediterranean
Keyword: charoset without red wine, dried fruit charoset, Passover charoset recipe, ssephardic charoset
Servings: 8 servings
Calories: 222kcal
Cost: $30
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
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
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.
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