The Washington Post

Dried Fruit Haroset With Cardamom and Lemon

Dried Fruit Haroset With Cardamom and Lemon 8.000

Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Mar 17, 2021

Using dried fruit and cardamom steers this haroset more in a Middle Eastern direction than what you see on many American tables at Passover.

You can use this recipe as a template, too, mixing and matching your favorite dried fruit and spices. Instead of the lemon juice, you can try another acidic ingredient, such as orange juice, wine or even kosher for Passover vinegar. Or increase the amount of liquid for something moister. Feel free to adjust the consistency by pulsing the mixture less or more in the food processor.

Total time: 10 mins

Storage Notes: The haroset can be refrigerated for up to 1 week.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes 2 cups

Ingredients
  • 1/2 cup (3 ounces/80 grams) raisins (dark or golden)
  • 1/2 cup (3 3/4 ounces/105 grams) dried apricots
  • 1/2 cup (1 1/4 ounces/35 grams) dried apples
  • 4 Medjool dates, pitted and coarsely chopped
  • 1/2 cup (2 1/2 ounces/70 grams) roasted, unsalted pistachios
  • 2 tablespoons fresh lemon juice, plus more to taste
  • 1/2 teaspoon ground cardamom, plus more to taste

Directions

Combine the raisins, apricots, apples, dates and pistachios in the bowl of a food processor, and pulse until finely chopped. For a chunkier consistency, pulse less, or you can process it more to get a smoother, paste-like texture. Stop the motor and scrape down the sides of the bowl a few times, if needed.

Transfer the mixture to a medium bowl and stir in the lemon juice and cardamom. Taste, and add more lemon juice or cardamom, if desired. Serve, or transfer to an airtight container and refrigerate.

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Recipe Source

From Voraciously staff writer Becky Krystal.

Tested by Becky Krystal.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per 1/4-cup serving: 156


% Daily Values*

Total Fat: 4g 6%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 7mg 0%

Total Carbohydrates: 31g 10%

Dietary Fiber: 3g 12%

Sugar: 24g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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