Charoset

April 23, 2011

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This time of year it’s all chocolate bunnies and jelly beans everywhere you turn. And though I’m a big fan of all things candy and sugar, I simply couldn’t conjure the appetite or insulin production required to feature an intoxicatingly sweet recipe that you might’ve come to expect this time of year.

Just when I had considered throwing in the towel and completely giving up on any hope of writing a post for the Easter/Passover holidays, my co-worker Tiffany told me about Charoset. It’s a Passover food served at the Seder meal and consists of fruit, nuts, honey, and wine. No chocolate. No bunnies. No marshmallows. I was sold.

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I did a bit of internet research and found that this dish can be made a variety of ways, so I opted to get creative and make it my own. I incorporated pears, mango, orange juice, and balsamic vinegar (in lieu of wine), but ultimately stuck to the Charoset framework.

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Ingredients: (makes 4 to 6 servings)

1 Tablespoon honey

Juice and zest of 1 lemon (divided)

1/2 teaspoon cinnamon

1 Tablespoon balsamic vinegar

1 apple (cored and chopped)

1 pear (cored and chopped)

1 mango (peeled, cored and chopped)

1/2 cup walnuts (rough chopped and toasted)

1/3 a 170z bottle of orange juice (feel free to go with an orange combo juice such as orange mango or orange pineapple, etc)

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Directions:  Lightly toast walnuts in a small pan over low heat and set aside to cool. 

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Place chopped/peeled/cored fruit in a bowl. Squeeze the juice of 1/2 the lemon over top, mix and set aside.

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In a small sauce pan on low heat, melt the honey and balsamic together to form a syrup. Add the remaining lemon juice and 1/2 the lemon zest. Stir until heated through then pour over top of the fruit and mix well.

Then, add the remaining lemon zest to the fruit.

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Add in the orange juice and walnuts and mix well.

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Serve family style or in individual fruit cups.

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Dive in immediately, or allow the fruit to marinate a bit first. Either way, it’s very tasty.

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It’s actually a great spring or summer salad ,for breakfast, picnics, or any occasion. Light, refreshing, and sweet. No chocolate. No Bunnies. No problem.

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  2. Mango and Canary Melon Gazpacho
  3. Stovetop Apple Pie a la Mode
  4. Orange Israeli Couscous with Mache and White Beans
  5. Strawberry and Pecan Quinoa with Honey Lemon Dressing

{ 16 comments }

Ben Gordon April 12, 2014 at 11:44 pm

This is a great fruit salad but to be Charoset it must also symbolize mortar. Mortar is (as most people know) the stuff between bricks that keeps them together when building a wall. In our modern world this is usually a type of cement. Charoset must symbolize the motor, on the seder plate. This picture is of a fruit salad. If you spent 5 minutes chopping it up very finely it would do, but as is it should not be called Charoset.

Jen @ Keepitsimplefoods June 10, 2014 at 7:27 am

Thanks for the tip! I guess mine is more of a creative take on the traditional version. :)

Tine April 25, 2011 at 8:20 am

God, this looks good!

Jen @ Keepitsimplefoods April 25, 2011 at 9:06 am

Thank you, Tine!

Lindsay @ Pinch of Yum April 25, 2011 at 7:01 am

I have never heard of this before! It looks light, crunchy, and just the perfect amount of sweet. I like. :)

Jun April 25, 2011 at 3:28 am

Love this! Refreshing and festive!

Jen @ Keepitsimplefoods April 25, 2011 at 9:07 am

Thanks, Jun!

Aparna E. April 24, 2011 at 10:54 am

Yum! Looks bright and delicious. I love fruit any time of day :)

Jen @ Keepitsimplefoods April 25, 2011 at 9:07 am

Me too! It’s especially nice for breakfast.

Laura @ Sprint 2 the Table April 23, 2011 at 10:50 pm

I love fruit salads. A respectable dessert indeed – especially in this spring fruit season!

lisa@smartfoodandfit.com April 23, 2011 at 2:06 pm

This looks perfect for a healthy gluten free dessert. I’m having dinner at my house for Easter and this will be perfect for my gluten free family members. Though, I am decorating my gluten free carrot cup cakes with a few jelly beans, the chocolate I can pass but not the jelly beans. :)

Jen @ Keepitsimplefoods April 23, 2011 at 3:40 pm

Love it! Always love jeally beans!

The Teenage Taste April 23, 2011 at 12:53 pm

Mmmmmm…this looks fabulous! I’d take this over chocolate bunnies and jelly beans anyday! ;-)

leaf (the indolent cook) April 23, 2011 at 12:07 pm

What a refreshingly way to kick off Easter! And healthy, too. :D

Campbell April 23, 2011 at 11:24 am

This looks yummy!!!!

Jen @ Keepitsimplefoods April 23, 2011 at 12:03 pm

It is! And I made a fresh batch this morning. If you need a study break, come on over for a bite.

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