Haroset is a Jewish dish, often served at Passover. Not being Jewish, I’ve never eaten Haroset before, let alone made it. For those of you also new to this dish, the best way to approach this is as a salad along the lines of Waldorf.
The sweetness of the fruits mixes well with the subtle spiciness of the cinnamon and ginger. The Marsala wine helps this dish retain its moistness.
If you’re familiar with this dish, feel free to let me know if this looks close to what it should or if I’m entirely off base here.
Regardless, it tastes wonderful.
- 2 Granny Smith Apples, peeled, cored and diced
- 1 juice orange (unpeeled), diced and seeded
- 2/3 cup pitted dates, chopped
- 1 1/2 cup roasted pecans, chopped
- 1/3 cup Marsala wine (although Manischewitz will also work very nicely)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
Combine all the fruits and nuts into a large mixing bowl. Combine thoroughly (I used my hands, but you can fold in with a spatula). Stir in the wine, cinnamon, and ginger. Cover and refrigerate for at least 2 hours (allowing the fruits to maserate in the wine and spices). Serve chilled or at room temperature.
UPDATE: Ah… well it appears as if I got the texture wrong. This is one of the things I get for not being Jewish . For those of you who’ve alerted me to my mistake, thank you for your diligence and your notations. I appreciate that a great deal. I’ll try to ensure I stay on the side of the traditionalists when it comes to most foods.