Haroset, a sweet topping for matzo crackers, symbolizes the mortar Jewish slaves used to build cities for the Egyptians. It's also an important part of the seder, a ceremonial meal eaten during Passover. Here's a tropical twist on the classic dish from the book "Adventures in Jewish Cooking" by Jeffrey Nathan (Clarkson Potter).
What you'll need
- 1⁄2 cup walnut pieces
- 1⁄3 cup pecan halves
- 1 teaspoon ground cinnamon
- 3 tablespoons sugar
- 1 teaspoon fresh ginger, peeled, shredded, and minced
- 2 ripe mangoes, peeled, seeded, and cut into 1⁄4-inch cubes
- 2⁄3 cup seedless red grapes, quartered
- 1⁄2 cup pitted dates, cut into 1⁄4-inch cubes
- 1⁄2 cup white grape juice
- 2 teaspoons fresh lemon juice
How to make it
- In a food processor, roughly chop the nuts, cinnamon, sugar, and ginger, then transfer them to a medium bowl.
- Stir in the mangoes, grapes, and dates. Gently stir in the grape juice and lemon juice.
- Cover the bowl with plastic wrap and refrigerate it for 2 hours so the flavors will blend. Makes about 4 cups. (The haroset can be made up to 1 day ahead.)
