Haroset is a fruit paste that’s an essential component of the Passover seder symbolizing the mortar used by the enslaved Israelites in Egypt. Across the diaspora, you’ll find variations of fruit combined with nuts soaked in wine on the seder table; often apples and walnuts are combined, almonds are popular and warming spices are frequently included. As Claudia Roden describes in “The Book of Jewish Food,” Rabbi Elijah of London believed that all the fruits mentioned in the Song of Songs should be included in haroset: figs, dates, apples and pomegranates. While that is not always the case, regional variations of haroset have developed over time based on local tastes and the ingredients available. 

Egyptian haroset is intended to represent the color of Nile silt, and is traditionally made with raisins and dates. In Iraq, haroset consists of only date syrup combined with finely chopped walnuts or almonds. Italian haroset abundantly features both apples and pears, as well as prunes, raisins and dates. In Persian communities, bananas may be included in the fruit paste, and some Sephardic cooks soak their fruits and nuts in pomegranate juice rather than wine. 

Ashkenazi haroset differs from its counterparts in that it typically is chunkier and looser in texture, rather than a mixture that gets blended or pounded into a fine paste. It also typically consists of chopped apples and walnuts (or almonds), without dried fruit included. Sweet wine is typically used for soaking, cinnamon is included for spice, and sometimes you might find the addition of orange or lemon juice, too, for extra flavor. While a paste-like haroset is easier to spread on a sheet of matzah, Ashkenazi haroset’s rougher texture and simplicity of ingredients allows individual elements to shine through in each bite – a burst of apple, a crunch of tender walnut and the tannic, purple-hue hint of wine. 

Note: Haroset will keep in the fridge for up to one week.

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