I’ve been wanting to put this article together for quite some time now. Knowing that there are so many different Charoset recipes out there has always been super intriguing to me.

The day of this photoshoot when all these recipes were being photographed side by side, the excitement only grew.

I love how each one looks and tastes completely different than the next. From spicy and warm, to citrusy and tropical. Although each one brings something different to the seder table, they all are united in their deep-rooted history.

Try one or try all, and bring an extra level of history and excitement to your Seder table this year.

How to Make Moroccan Charoset:

Recipe by Bat-El Gershowitz

“For years now, I have served my Charoset in spheres, coated with nuts, so every person can have their own individual Charoset by their plate.

This is not only impressive-looking, but way less messy. It adds so much to the presentation of the plate and people cannot wait to dig into it!”

 

Ingredients: 

500 grams dates (in a vacuum-seal package)

1/2 cup sweet kiddush wine

1 cup chopped almonds

1 cup chopped walnuts

1/4 cup silan (date syrup)

1 big pear or apple, peeled

 

Directions:

1. Place the dates and wine in a pot and warm through. Mix well and turn off the heat.

2. Pulse the walnuts and almonds in a food processor once or twice. Add the pear and silan and mix.

3. Add warm date mixture to the food processor and blend for a few seconds.

4. Form balls and coat with crushed walnuts.

5. Chill for an hour. Serve as it is, or form individual spheres to serve to each person.

Notes: If you use spices on Passover, add one teaspoon of cinnamon to the mixture.

How to Make Persian Charoset:

Recipe by Raquel Segal

“Charoset is integral to the Passover Seder and just plain delicious. This classic Persian version is packed with fresh and dried fruit and four kinds of chopped nuts.”

 

Ingredients:

1 tablespoon Tonnelli Apple Cider Vinegar

1 unpeeled apple, cored and finely chopped

1 cup finely chopped hazelnuts

1 cup finely chopped pistachio nuts

1 cup finely chopped walnuts

1 cup finely chopped almonds

2 teaspoons Gefen Ground Cinnamon

1 cup finely chopped pitted dates

2 teaspoons grated gingerroot

1 unpeeled pear, cored and finely chopped

1 cup chopped raisins

sweet wine such as Jeunesse Cabernet Sauvignon

 

Directions:

1. Combine pear, apple, walnuts, almonds, hazelnuts, pistachio nuts, dates, and raisins in a large bowl, and blend well, being careful not to chop the mixture into a paste. Add cinnamon, gingerroot, cider vinegar, and enough wine to bind.

2. Place on a platter and shape into a pyramid. Cover and refrigerate.

 

How to Make Egyptian Charoset:

Recipe by Rachel Kor

“This Charoset has made an appearance at my family’s seder table ever since I was little. We always make an Ashkenazic Charoset as well for those who want it. Both are so delicious that most guests request “chetzi chetzi” when my Dad asks which we’d like.”

 

Ingredients:

1 cup pitted dates from a vacuum-sealed package

1/2 cup black raisins

1/4 teaspoon Gefen Ground Cinnamon

1/4 – 1/2 cup hot water

 

Directions:

1. In a food processor fitted with a metal blade, puree the dates, raisins, cinnamon, and a quarter cup of the hot water until smooth. If the mixture is too thick, gradually add up to a quarter cup more water until desired consistency is reached.

2. Refrigerate in an airtight container or jar for up to one week.

 

How to Make Indian Charoset:

“This Charoset bursts with bright fresh flavors including papaya, mango, and ginger making it an amazing change at the seder table!”

 

Ingredients:

2 mangos, diced

1 papaya, diced

1/2 cup chopped raw, unsalted cashews

1/4 cup chopped raw, unsalted almonds

1/4 cup golden raisins

1/4 cup black raisins

1/2 teaspoon ground cinnamon

1/2 teaspoon fresh ginger, grated

fresh lemon juice, to taste

 

Directions:

1. In a food processor fitted with a metal blade, puree all the ingredients together until chunky, or until desired texture is achieved.

2. Alternatively, you can chop all the fruits and nuts, and mix together in a bowl for a more rustic version.

Please note, this recipe may need water if the ingredients don’t puree easily in the food processor.

How to Make Yemenite Charoset:

Recipe by Nechama Amrani

 

“A traditional Yemenite Charoset bursts with lots of strong flavors and spices. This recipe is an adaptation by Nechama Amrani (one of the best Yemenite cooks out there) that appeals to more palettes (including those of kids).”

 

 

Ingredients:

1 pack of mashed dates

1 cup yellow raisins

4-5 dried apricot, cut into cubes

2-3 dried figs (if you find kosher for Passover; I don’t always see them), cut into cubes

Water

Sweet red wine

1 teaspoon cinnamon

1 cup ground walnuts

 

Directions:

1. In a big bowl, put all the dried fruit. Cover with water (only just cover) and soak overnight.

2. In the morning, drain the water into cups (leave it aside, you can drink it! It is so sweet), then add the sweet red wine, just to cover. Soak for a few hours.

3. At noon, process everything, including the wine, in a blender. With a big spoon, add cinnamon and ground walnuts and mix well. Good luck and Chag Sameach.

 

How to Make Ashkenazic Charoset:

Recipe by OU Kosher

“This naturally sweet mixture of apples, nuts, wine, and cinnamon is an integral component of the Passover Seder Plate and can be enjoyed as a dip at any time during the holiday or all year round.” 

 

Ingredients:

2 apples, peeled and cored

1 cup chopped almonds

1 teaspoon Gefen Cinnamon

1/4 to 1/2 cup Jeunesse Cabernet Sauvignon or other red wine

 

Directions:

1. Chop nuts and apples in a food processor or blender (or with a hand chopper).

2. Put in a bowl and stir in cinnamon and enough wine to make a soft mixture.

 

Photography by Sara Goldstein