Passover Charoset Sedar Plate
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Passover Charoset

Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Servings: 8
Calories: 335kcal


  • 6 crunchy apples Gala, Fuji, Granny Smith or a combination peeled, cored and finely diced
  • 1/2 lemon juiced
  • 1 1/2 c walnuts finely chopped
  • 1 1/2 tsp. ground cinnamon
  • 12 Medjool dates pitted soaked and chopped
  • 1 tsp. brown sugar
  • 3 1/2 tsp. Honey
  • 1/3 c sweet red wine


  • Remove pits from dates and soak in hot water. Allow to soften. Chop into small pieces.
  • Toast walnuts in a large skillet over medium heat, stirring often, until fragrant and lightly browned, about 5 minutes. Remove from heat. Allow to cool. Chop into small pieces.
  • For the most even texture dice the apples by hand. If you use a food processor, do not to over process. Pour lemon juice on top of apples, (works like a natural preservative).
  • Mix the apples, walnuts and dates into a large bowl.
  • Mix together the cinnamon and brown sugar; sprinkle over the apples. Stir in the honey and sweet wine.
  • Serve immediately, or refrigerate until serving. Store leftover Passover Charoset in an airtight container in the refrigerator for up to 2 days.


Calories: 335kcal | Carbohydrates: 52g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 515mg | Fiber: 7g | Sugar: 41g | Vitamin A: 125IU | Vitamin C: 10.1mg | Calcium: 64mg | Iron: 1.3mg