Every year, the charoset on my family’s seder table is the same—a sweet and sticky mixture of apples, wine and nuts. It’s a symbol of the mortar Israelites used when they were enslaved in Egypt, as well as a familiar staple of the tablescape—a reminder of our families’ long-held traditions that stemmed from our ancestors’ struggles. (For a comprehensive look at the history of charoset and its importance to Passover, see this article from Eater.)
And while its significance stays the same, charoset flavors vary from country to country, culture to culture. You can stick with the standard version that’s been a part of your seder menu for your entire life, or you can branch out. These five recipes use different flavor profiles based on their themes. Make them as directed or use them as guides to create your own custom versions!
Israeli Charoset
1 red apple (peeled or not), chopped
1 banana, sliced and quartered
1 orange, sectioned and quartered
¼ cup pitted dates, chopped
⅛ cup white grape juice
½ teaspoon cinnamon
⅛ cup matzah meal, optional
New England Charoset
2 medium apples (peeled or not), grated
¼ cup maple syrup
⅛ cup apple cider
½ cup dried cranberries
½ teaspoon cinnamon
¼ cup matzah meal, optional
Tropical Charoset
½ can crushed pineapple, drained
1 small can mandarin oranges, drained
1 banana, sliced
1 cup papaya, cubed
¼ cup shredded coconut
¼ cup dried mango pieces
¼ cup orange juice
2 teaspoons candied ginger, chopped
Persian/Iranian Charoset
1 apple (peeled or not), chopped
1 pear (peeled or not), chopped
⅓ cup dates, chopped
⅓ cup raisins, chopped
¾ teaspoon cinnamon
1½ teaspoons ginger root, peeled and grated
1 tablespoon apple cider vinegar
¼ cup purple grape juice
⅛ cup matzah meal, optional
California Charoset
1 large avocado, diced into cubes
¼ cup golden raisins
¼ cup pitted dates, chopped
⅛ cup figs, chopped
⅛ cup prunes, chopped
Juice of half a lemon
Grated peel of half an orange
⅛ cup orange juice, or to taste
