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.