Fig, Lime, Mint, and Green Apple Charoset

Recipe and photo by Tami Ganeles Weiser Yield:  6 to 8 servings
Prep Time:  10 minutes Cook Time:  0 minutes

Fig, Lime, Mint, and Green Apple Charoset

This sweet and tart charoset is a lovely change of pace from the typical Ashkenazi version (red Delicious apple, sweet wine and walnut) or most of the Sephardic versions, which usually highlight dates. This charoset is all about the figs. Sweet, flavorful, and rich in fiber, soft dried figs are a staple food in my kitchen, especially at Passover. Charoset is a ritual food prepared for the Passover seder plate that symbolizes the mortar used by the ancient Israelite slaves. But a great charoset is much more. In this recipe, figs paired with über-tart limes and salty pistachios elevate a simple Seder dish to a mealworthy condiment.

Ingredients

2 large Granny Smith or tart green apples, peeled and cored, cut into 1- to 1½-inch pieces (about 1 pound total)

2½ cups (about 1 pound) dried figs, a mixture of California Mission and Golden figs, stems removed and cut in half

Zest and juice of 1 large lime

12 to 16 fresh mint leaves (about ½ small bunch), cut into chiffonade (see Kitchen Tips)

2 tablespoons honey, orange blossom or wildflower preferred

¾ cup toasted, salted pistachios, roughly chopped

1 teaspoon roasted ground cinnamon

Instructions

  1. Combine the apple pieces, figs, lime zest, and juice in a food processor fitted with a metal blade. Process in 10 (1-second) pulses, until the apples and figs are processed into small chunks and well mixed.
  2. Add the mint, honey, pistachios, and cinnamon and process in 10 (1-second) pulses, until the nuts and fruits are chopped finely and the mixture is thick and pasty.

Kitchen Tips

  1. You can find toasted or roasted nuts in most supermarkets, but if you can’t, or if you prefer to roast your own, try The Weiser Kitchen’s Roasted Nuts recipe.
  2. Chiffonade simply means leafy greens or herbs cut into thin strips. To make a chiffonade of mint, stack the leaves on top of one another on a work surface. Roll tightly from stem to tip and then cut the roll crosswise in ⅛-inch slices with a very sharp knife. Unroll and you will have lovely, thin slivers.

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