Traditional Charoset with a Twist

7 years ago Archive 0

By: Danielle Collins


It’s time to stock up on matzah and break out the Seder plate because Passover is here! Growing up, my favorite part of the Passover meal was always my grandma’s apple-walnut charoset.  I would gorge myself on matzo-charoset sandwiches, leaving no room for her famous roasted chicken or noodle kugel.  This year, my grandma assigned me the role of charoset-maker.  To add my own flair to this classic Jewish dish, I added some unique ingredients such as grapes and shredded coconut that make this recipe extra sweet.

Have a beautiful Passover Seder and make meaningful memories with your family.  And of course, enjoy your delicious home-cooked Jewish feast with lots of charoset!




Traditional Charoset with a Twist

During the Passover Seder, the maror is dipped into the charoset before consumption. We remove any excess charoset to prevent the maror’s bitterness from being tainted by sweetness.  The maror reminds us to appreciate our Jewish ancestors whose sacrifices made today’s Passover celebration possible.



1 medium red apple (such as Honeycrisp, Fuji, or Pink Ladies)

1/2 cup red or green grapes

1/2 cup dried prunes

3/4 cup walnut halves or unsalted pistachios

1/4 cup orange juice

1 oz. shredded unsweetened coconut

1/2 tsp. cinnamon



1.) Dice the apple. Slice the grapes into quarters or sixths to match the size of the apple pieces.  Add both fruits to a medium bowl.

2.) Chop the nuts and prunes, and add them to the apple-grape mixture.

3.) Drizzle in the orange juice. Stir in the coconut and cinnamon.  Mix the charoset well.

4.) Place some charoset on the Seder plate. Store the remaining charoset in the refrigerator and serve with the rest of the Passover meal.  Enjoy!