Passover Haroset

Tropical Haroset

TROPICAL COCONUT HAROSET

3 tsp sugar

1 tsp lemon zest

1 Tbsp lemon juice

3 fuji apples, peeled, cored, and cut into 1/2 inch pieces

1 granny smith apple, peeled, cored, and cut into 1/2 inch pieces

1 cup chopped dates (optional)

1/2 cup coarsely chopped almonds, I sometimes use blanched

1 1/2 Tbsp thick dried cocnut, toasted or not

Combine sugar, zest, juice and apples in large bowl.  Stir in almonds and coconut.  Cover and refrigerate 2 hours.

Shredded Apple Traditional Haroset

TRADITIONAL APPLE CINNAMON HAROSET

1 cup finely chopped walnuts (obviously you can sub out for almonds or pecans as well).  You can also toast nuts on stove prior to cutting.  Put in pan over medium heat for about 5 minutes or until fragrant.  Cool and then chop.

3 cups of apples, cored and cut into somewhat smallish cubes.  I like a combo of Granny Smith and Fuji.  Tossing in an Asian pear is also a wonderful addition.  Whatever you use you need about 3 cups.  You can peel them which is more traditional or you can leave them unpeeled or do a combo.  If you don’t feel like cutting into cubes you can grate the apples on box grater or in cuisinart with grater attachment.  If you do the grating be sure to squeeze grated apple of excess juice.

1/3 cup sweet Passover wine(port or regular wine)

3 tablespoons (or more) honey

1/2-3/4 teaspoon ground cinnamon

1 teaspoon white sugar

1 teaspoon finely grated orange peel (optional)

Chopped fresh mint (optional garnish)