Haroseth with Pear, Pecans and 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.  This year was my first attempt at making a haroseth recipe.  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

My friend came over this morning 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, 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.

When we were finished, we both were so satisfied.  I felt accomplished.  This will be my very second seder where I haven’t dashed to the nearest market to pick up a box of macaroons or candy fruit slices to bring to the host house.

No way.  This Passover, the items I contribute are homemade.

And we all know that homemade= made with love.




  1. Mary Beth Elderton says:

    This sounds wonderful! I can’t wait to make it to eat with toast or biscuits in place of jam. *pinned*

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