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Recipe Collection

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Prep time: 5–10 minutes

Cook time: None

Yield: 4 servings

One of my favorite dishes of the Passover seder is haroset, a dish traditionally made among Ashkenazi Jews with apples, nuts, cinnamon and wine. I was the one who always kept eating the haroset even when we had moved on to the festive meal. And I always asked my mom to make extra so we could have it during the week. So I was a bit thrown when I was asked by my synagogue’s sisterhood/Zhava chapter to come up with a creative version of haroset for this year’s Passover program. What’s wrong with traditional haroset? I didn’t think we should mess with it—it’s pretty delicious just as it is. But they wanted a spin on the original so I thought back to my Floridian roots. How about a haroset with oranges and avocado instead of apples?


  • 1 large avocado, peeled, pitted and diced into cubes
  • ¼ cup golden raisins
  • ¼ cup pitted dates, chopped
  • 1/8 cup figs, chopped
  • 1/8 cup prunes, chopped
  • ½ cup pecans, walnuts or almonds, chopped
  • Juice of ½ a lemon
  • Zest of ½ an orange
  • 1/8 cup orange juice, or to taste


  • Gently stir all ingredients together. Serve or cover and refrigerate until serving.

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