Prep 10 mins
Cook 0 mins
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!
- 1 cup macadamia nuts (or 1/2 cup macadamia nuts and 1/2 cup almonds)
- 2 -3 tablespoons sugar
- 1 large apple
- 1 1⁄2 cups finely diced pineapple, preferably fresh
- 2 -3 tablespoons sweet red wine
- 1 -2 tablespoon chopped candied ginger or 1 1⁄2 teaspoons finely grated gingerroot or 3⁄4 teaspoon ground ginger
- 3⁄4 teaspoon cinnamon
- 1⁄4 cup finely diced dried papaya (optional)
- 1 banana
- Grind 1/2 cup macadamia nuts with 2 tablespoons sugar in a food processor until fine.
- Chop the remaining macadamia nuts or almonds into fine pieces.
- Peel and core the apple.
- Grate it into a bowl.
- Add the pineapple and 2 tablespoons wine.
- Stir in the ground nut mixture, ginger, cinnamon, papaya and chopped nuts.
- Peel and finely dice the banana and add to the bowl.
- Taste and add more sugar or wine if desired.
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!