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Charoset on matzo with your morning paper, a practice run for the the coming Passover seders.

Sephardic Charoset for Passover

This is not the Charoset of my childhood, which was basically chopped apples, walnuts and wine. Much more exotic with whispers of the Middle East, containing sweet medjool dates, pistachio nuts, and spices. If variety is the spice of life, try something new for your Passover Seder this year. Happy Holidays, and Enjoy!
Course Passover Holiday
Cuisine Jewish
Servings 4 Cups
Author Adapted by Barbara Bedick from Sephardic Charoset by Adeena Susan, Epicurious March 2006


  • 20 pitted dates preferably Medjool
  • 1 ripe banana
  • ½ cup golden raisins
  • ½ cup pomegranate juice
  • 3 tablespoons of honey
  • ½ cup walnut halves toasted
  • ½ cup unsalted shelled pistachio nuts not dyed red, toasted
  • ½ cup whole almonds toasted
  • 1-½ teaspoons ground cinnamon
  • ¼ teaspoon ground allspice
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves


  1. In a food processor, puree dates until smooth. Add banana, raisins, pomegranate juice, and honey, and process to combine.
  2. Add walnuts, pistachios, almonds, cinnamon, allspice, ginger, nutmeg, and cloves and press until smooth ( I actually like my choroset a bit chunky, so not too smooth). Store covered, at room temperature until ready to serve.
  3. Try this recipe and also experiment, add an apple and lemon juice and zest next time, and Enjoy!