Haroseth with Pear, Pecans & Figs

Haroseth is a chopped nut and fruit mixture served during the Passover seder.  It’s usually eaten between two pieces of matzoh, to represent the mortar used by Jews in building palaces and pyramids of Egypt during their slavery.

I simply cannot figure out why I eat this amazingly flavorful fruit dish only two days out of the entire year.  It should NOT only be designated for this holiday.

Like many other dishes I’ve tackled, once in the kitchen and confronted with the ingredients and the directions, I couldn’t believe how easy it is to make.  Seriously, all that’s required is slicing and dicing and mixing of fruits and nuts and you’re done.

Haroseth ingredient palette

Last year I remember my friend Donna came over to help “make” a haroseth recipe she had torn from the paper.

I have found that sharing responsibility in the kitchen with friends is very meaningful to me, especially when the recipe carries such a religious significance.  As we mixed and chopped and toasted, I remember we told stories from our past childhood seders: which songs were sang, what food was served.

While methodically chopping and squeezing and dicing (oh, and we were sampling all along the way), we began concocting other variations and uses for haroseth–from a relish for meat, to ice cream and cereal toppings, to sides for waffles and pancake breakfasts. There is no way we’re going to let this vibrant, flavorful fruit dish’s culinary life get stuck between two pieces of dry matzoh.

This year, I reconstructed this dish with my two children.  I smiled and listened as they recounted their spirited versions of the story of Passover.

Another milestone met: our first Seder where we’ve prepared dishes together.

I’m still committed to my mission: every single item I contribute for seder has to be homemade.

And we all know that homemade= made with love.



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