Hawaiian Charoset

Mirj's Note:

Most people make charoset for Passover using the same recipe that people around the world have used for thousands of years -- apples, walnuts and wine. This is a Faye Levy that takes fusion cuisine to a whole new level. This is certainly going to be the charoset on my table this year!

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 1 cup macadamia nuts (or 1/2 cup macadamia nuts and 1/2 cup almonds)
• 2 -3 tablespoons sugar
• 1 large apple
• 1 ½ cups finely diced pineapple , preferably fresh
• 2 -3 tablespoons sweet red wine
• 1 -2 tablespoon chopped candied ginger or 1 ½ teaspoons finely grated gingerroot or ¾ teaspoon ground ginger
• ¾ teaspoon cinnamon
• ¼ cup finely diced dried papaya (optional)
• 1 banana

Directions:

1. Grind 1/2 cup macadamia nuts with 2 tablespoons sugar in a food processor until fine.
2. Chop the remaining macadamia nuts or almonds into fine pieces.
3. Peel and core the apple.
4. Grate it into a bowl.
5. Add the pineapple and 2 tablespoons wine.
6. Stir in the ground nut mixture, ginger, cinnamon, papaya and chopped nuts.
7. Peel and finely dice the banana and add to the bowl.
8. Taste and add more sugar or wine if desired.

Reviews

[Ducky]

Mmm, mmm, good! I made this for a gathering and everyone loved it. I wasn't sure how it would taste (great) but it reminds me of traditional charoset. Maybe it is the texture or the sweetness. I didn't have any sweet red wine (and wasn't buying the big bottle this far from Passover) so I used some white zinfandel and it worked just fine. Didn't use the banana. This is a great snack food. Thanks!