Best 6 Joans Seven Fruit Haroset Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Tantalize your taste buds with Joan's exceptional Seven Fruit Haroset, a traditional Jewish dish bursting with vibrant flavors and textures. This delightful confection, often served during Passover, is an exquisite blend of seven dried fruits, nuts, and spices, creating a symphony of sweet, tangy, and nutty notes. Embark on a culinary adventure as you explore variations of this classic recipe, each offering unique twists and culinary surprises. Discover the delectable combination of dried apricots, dates, figs, raisins, prunes, and golden raisins, harmonizing perfectly with walnuts, almonds, and pecans. Experiment with the intriguing addition of orange zest, lemon juice, and a touch of cinnamon, elevating the flavors to new heights. Indulge in the lusciousness of Joan's Seven Fruit Haroset, a testament to the culinary artistry that brings joy to every celebration.

Here are our top 6 tried and tested recipes!

JOAN NATHAN'S HAROSETH



Joan Nathan's Haroseth image

The Jewish food maven Joan Nathan serves this haroseth at her family's Passover gatherings. More than any other Jewish dish, this sweet blend of fruit and nuts - a mixture that symbolizes the mortar with which the Israelites laid bricks during their enslavement in Egypt - varies wildly depending on the availability of ingredients. The Nathan family version resembles a Moroccan haroseth rather than the popular American version made with apples, nuts and sweet wine.

Provided by Joan Nathan

Categories     appetizer, side dish

Time 15m

Yield About 6 dozen haroseth

Number Of Ingredients 4

3 cups raisins
2 cups almonds, blanched
1/2 apple, peeled, cored and quartered
1/2 teaspoon cinnamon, or to taste

Steps:

  • Grind the raisins and 1 1/2 cups of the almonds together in a meat grinder (see tip). Set aside in a bowl.
  • Grate the apple into the raisins and almonds and add the cinnamon. Mix well to combine.
  • Using your hands, press the mixture into 1-inch balls. Using the remaining almonds, press 1 into each haroseth. There will be lots of haroseth left over; serve in bowls at the table during Passover.

Nutrition Facts : @context http, Calories 42, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 4 grams, TransFat 0 grams

JOAN'S AMERICAN HAROSET



Joan's American Haroset image

Joan Nathan, author of "Jewish Cooking in America," prepares several different versions of haroset-a traditional sweet paste made with nutsand fruit-each Passover. This is one of her favorites.

Provided by Martha Stewart

Categories     Holiday Planning & Ideas     Passover     Passover Recipes

Yield Makes about 5 cups

Number Of Ingredients 5

6 large apples, such as Granny Smith, Fuji, or Jonathan, cored and quartered
1/2 cup coarsely chopped pecans
1/4 cup sweet red Kosher wine, such as Manischewitz
2 tablespoons sugar, or to taste
1 teaspoon ground cinnamon, or to taste

Steps:

  • Combine apples, pecans, wine, sugar, and cinnamon in the bowl of a food processor fitted with the blade attachment. Pulse until coarsely chopped. Taste and adjust for seasoning.

JOAN NATHAN'S SEVEN FRUIT HAROSET



Joan Nathan's Seven Fruit Haroset image

"Jewish Cooking in America" Joan Nathan prepares several types of haroset for Passover and this one is one of her favorites.

Provided by Manami

Categories     Apple

Time 1h50m

Yield 6 cups

Number Of Ingredients 10

1 1/3 cups unsweetened dried shredded coconut
1 cup walnuts, coarsely chopped
3/4 cup raisins
1 3/4 cups dried apples, coarsely chopped
3/4 cup dried prune, coarsely chopped
1 cup dried pears, coarsely chopped
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons kosher-for-passover cherry jam
1/4 cup sweet red kosher wine, such as Manischewitz

Steps:

  • Combine coconut, walnuts, raisins, apples, prunes, pears, sugar, and cinnamon in a medium saucepan.
  • Add water to cover, about 6 cups.
  • Bring to a boil and reduce heat to simmer.
  • Cook, stirring occasionally, over medium-low heat until thick, about 1 1/2 hours.
  • Add small amounts of water as necessary to prevent sticking.
  • Add jam, remove from heat, and add wine.
  • Stir to combine.
  • May be made ahead of time.
  • Store in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts : Calories 541.5, Fat 25.4, SaturatedFat 12.1, Sodium 36.2, Carbohydrate 82, Fiber 11.4, Sugar 61.2, Protein 6.1

APPLE AND WALNUT HAROSETH



Apple and Walnut Haroseth image

This very classic Ashkenazi haroseth, which is a ceremonial part of the Passover Seder, is made from diced apple, toasted walnuts, a touch of cinnamon and a shower of sweet Passover wine. It's meant to represent the mortar used by the Israelites when they were slaves in Egypt. The sweeter the apples you use, the less honey you'll need to add at the end. But tart apples are nice here, too, as long as you balance their acidity. If you can't get Manischewitz or another sweet Passover wine, ruby port is a fine substitute. You can make this haroseth one day ahead and store it in the refrigerator; just mix it well before serving to reincorporate any liquid that might have seeped out of the mix.

Provided by Melissa Clark

Categories     dips and spreads

Time 45m

Yield 3 1/2 cups

Number Of Ingredients 7

1 cup/150 grams walnut halves
2 large or 3 small firm, crisp sweet apples (1 pound), such as Fuji or Gala, peeled, cored and diced in 1/4-inch pieces
5 tablespoons sweet Passover wine, such as Manischewitz, or ruby port
1 tablespoon fresh lemon juice
1/2 tablespoon honey, plus more to taste
1/2 teaspoon ground cinnamon, plus more to taste
Pinch of salt

Steps:

  • Heat oven to 325 degrees. Spread walnuts on a rimmed baking sheet and toast in the oven, stirring once or twice, until fragrant and golden-brown at the edges, about 10 minutes. Transfer baking sheet to a wire rack to cool.
  • Finely chop the nuts and place in a large bowl. Add remaining ingredients and toss to coat. Let sit for at least 30 minutes before serving. Taste and add more honey and cinnamon, if you'd like.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 14 grams, Carbohydrate 15 grams, Fat 16 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 51 milligrams, Sugar 9 grams

PEAR HAROSETH WITH PECANS AND FIGS



Pear Haroseth With Pecans and Figs image

A recipe for chopped fruits and nuts, with wine and honey.

Provided by Joan Nathan

Categories     side dish

Time 1h10m

Yield About 4 cups

Number Of Ingredients 8

1 cup pecans, toasted and finely chopped
1 cup dried figs, finely chopped
2 cups finely diced just-ripe unpeeled pears
1/2 cup peeled, finely diced, crisp and slightly tart apple
1 teaspoon ground cinnamon
3 tablespoons honey
3 tablespoons Passover sweet wine
Zest and juice of half a lemon

Steps:

  • In a glass or ceramic bowl, lightly toss the pecans, figs, pears and apple.
  • Add the cinnamon, honey, wine, lemon zest and juice. Toss lightly to blend well. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 12 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 4 milligrams, Sugar 27 grams

HAROSETH



Haroseth image

This recipe, adapted from Alon Shaya of Domenica Restaurant, an Italian restaurant in New Orleans, plays on traditional haroseth. Moscato wine takes the place of Manischewitz, and hazelnuts for almonds. A spin on a recipe from Mr. Shaya's mother, Joan Nathan brought it to The Times in 2011.

Provided by Joan Nathan

Categories     easy, side dish

Time 30m

Yield 4 1/2 cups

Number Of Ingredients 17

1/3 cup white wine vinegar (kosher for Passover, if preferred)
1/3 cup sugar
1/3 cup Moscato d'Asti wine or sweet kosher wine
1/3 cup onions, cut into 1/2-inch dice
3 Granny Smith apples, peeled, cored and cut into 1/2-inch dice
1/4 cup honey
1 cup dried figs (about 8), hard stems removed, cut into 1/2-inch dice
1 cup pitted dates, cut into 1/2-inch dice
1/4 cup good-quality apricot preserves
Finely grated zest and juice of 1/2 lemon
Finely grated zest and juice of 1/2 orange
1/2 cup whole shelled hazelnuts or blanched almonds
1/2 cup shelled pistachios
1/8 teaspoon kosher salt
1/8 teaspoon ground allspice, or to taste
1/8 teaspoon ground cardamom, or to taste
1/8 teaspoon ground cinnamon, or to taste

Steps:

  • Heat oven to 350 degrees. In a medium saucepan, combine vinegar, sugar, wine, onions, apples and honey. Simmer over low heat until the onions are transparent, stirring gently so the apples retain their shape, about 15 minutes.
  • While apples are simmering, combine figs, dates, apricot preserves, and lemon and orange zests and juices in a food processor. Pulse a few times until combined but not puréed. Transfer to a mixing bowl. When the apple mixture is ready, add it to the bowl and stir gently to combine; there may be excess liquid, which will gradually be absorbed into the fruit.
  • Spread hazelnuts or almonds and the pistachios on a baking sheet and toast until fragrant and lightly browned, about 10 minutes. Transfer to a kitchen towel and roll the towel gently to remove the skins. Lightly chop the nuts and add to the bowl. Add salt, allspice, cardamom and cinnamon, and fold gently to mix well.
  • Cover and refrigerate overnight so flavors meld. Serve cold or at room temperature.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 6 grams, Carbohydrate 57 grams, Fat 7 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 31 milligrams, Sugar 46 grams, TransFat 0 grams

Tips:

  • Use fresh, ripe fruits: This will ensure that your haroset is flavorful and delicious.
  • Chop the fruits into small pieces: This will help them to blend together well and create a smooth texture.
  • Don't overcook the haroset: It should be cooked just until the fruits are softened and the sugar has dissolved.
  • Let the haroset cool completely before serving: This will allow the flavors to meld together and develop.
  • Serve haroset with matzo: This is the traditional way to enjoy it, but it can also be served with other unleavened breads or crackers.

Conclusion:

Joan's seven fruit haroset is a delicious and festive dish that is perfect for Passover. With its sweet and tart flavor, it is a surefire hit with everyone at the table. So next time you're looking for a special treat to serve at your Passover seder, be sure to give this recipe a try.

Related Topics