Charoset

Charoset is a traditional sweet fruit-and-nut relish prepared for Passover and served during the Seder. On the Seder plate it accompanies maror (bitter herbs) and karpas, and is eaten with matzah to recall the mortar the Israelites used as slaves in Egypt. The dish has many regional variations across Jewish communities, reflecting local ingredients and tastes.

In Ashkenazi cuisine, charoset is typically a chopped mixture of apples, walnuts, sweet red wine or grape juice, and cinnamon, with optional additions such as almonds, raisins, or honey. The texture can be smooth or chunky.

In Sephardic and Mizrahi communities, charoset often features dried fruits such as dates, figs, apricots, and raisins, blended with nuts and citrus juice. Some versions include orange blossom water or rose water, pomegranate molasses, or grape juice, producing a darker, richer relish. Additional apples, cinnamon, or cloves may be added.

Charoset is usually prepared by finely chopping or pulsing the ingredients, then mixing with wine or juice. It can be prepared a day ahead to allow flavors to meld. Some households add matzo crumbs or adjust bases to modify texture.

Charoset symbolizes the mortar used by the Israelites enslaved in Egypt and serves as a counterpoint to the bitterness of the maror. It is commonly eaten with matzah during the Passover Seder.