April 23, 2011


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.


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.


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)


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


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


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.


Add in the orange juice and walnuts and mix well.


Serve family style or in individual fruit cups.


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


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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Other posts you may enjoy:

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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


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! 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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