Fig and Coconut Charosis

Name: Fig and Coconut Charosis
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup chopped dried figs; 1/2 cup chopped dried apricots; 1/2 cup golden raisins; 1 navel orange; 1 cup flaked coconut; 2 teaspoon chopped fresh ginger; 1 teaspoon ground coriander; 1/3 cup apricot jam; 1/4 cup sweet white Passover wine; pinch or two cayenne pepper

Ronnie Fein • Apr 3, 2012 (Updated: Aug 20, 2019)Comment Jump to Recipe

fig and coconut charosis — **Fig and Coconut Charoset**

I developed this nut free charoset when my grandson was allergic to nuts. Luckily he can handle coconut and loves dried fruit.

Fig and Coconut Charosis

Prep Time 5

Total Time 5

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Servings

Ingredients

1 cup chopped dried figs
1/2 cup chopped dried apricots
1/2 cup golden raisins
1 navel orange
1 cup flaked coconut
2 teaspoon chopped fresh ginger
1 teaspoon ground coriander
1/3 cup apricot jam
1/4 cup sweet white Passover wine
pinch or two cayenne pepper

Instructions

Combine the figs, apricots and raisins in a bowl. Peel the orange and remove the outer white pith (leaving only the orange flesh).
Cut the flesh into small pieces and add to the bowl. Add the coconut, ginger, coriander, apricot jam and wine and mix ingredients.
Sprinkle with cayenne pepper to taste – you want a hint of heat at the back of your tongue; do not make overpoweringly hot. Let rest for at least one hour before serving. May be made 2 days ahead.

Category: Recipes

Cuisine: Jewish

Holidays: Passover

Diets: Nut FreePareve

Styles: Quick & Easy

About Ronnie Fein

Ronnie Fein gave up a fast-track, high-pay job as an associate at a major Wall
Street law firm to become a freelance food and lifestyle writer. She never looked
back, no regrets. Over the years she has written for the food sections of daily
newspapers including Newsday, The Connecticut Post, Stamford Advocate and
Greenwich Time, and for numerous publications including the New Jewish Voice,
Connecticut Bride, Connecticut Magazine, Jewish Woman Magazine, Westport
and Greenwich Magazines, Consumer’s Digest, New Canaan Advertiser and
others. She writes for on-line sites including The Jewish Week and JoyofKosher.
She has her own food blog, called Kitchen Vignettes, at www.ronniefein.com and
has been a guest blogger at Kveller.com, Koshereye.com,
ThisAmericanBite.com, KosherLikeMe.com, BeyondBubbe.com and
Culinate.com.
Ronnie is the author of four cookbooks: The Complete Idiot’s Guide to Cooking
Basics, The Complete Idiot’s Guide to American Cooking, Hip Kosher, and The
Modern Kosher Kitchen. She was also a contributing editor to The New Cook’s
Catalogue, the 25th anniversary edition of the James Beard original.
Ronnie gives cooking demonstrations for large groups and operates the Ronnie
Fein School of Creative Cooking in Stamford, Connecticut, where she lives with
her husband. She has two married daughters and five grandchildren.

Comments

Lorna MacIntire

Apr 15, 2022 at 6:04 pm

Charoses is my favorite although my husband has a deadly allergy to grapes, thus wine is out of the equation. Love all the alternative recipes. Thank you Jamie.

Reply
Ronnie Fein

Apr 4, 2012 at 5:39 pm

My daughter has life-threatening nut allergies. Coconut is not a tree-nut like walnut or almond, even though labeling requirements may classify it as a nut. It is more like a fruit. My daughter eats coconut all the time. I suppose a person could be allergic to coconut, but not necessarily someone whop is allergic to nuts. Best advice is, when in doubt, don’t serve it.

Reply
Tamar Genger MA, RD

Apr 4, 2012 at 5:06 pm

Thanks Linda, although coconut is considered a tree nut by the FDA for labeling purposes, it is an extremely rare allergy in contrast to most nuts. Obviously you would only want to serve it to someone you know is not allergic to it.

Reply
lindajkrisch

Apr 4, 2012 at 3:55 pm

love your website. confused about this recipe though. how could a recipe with “coconut” be nut-free? i would not use it with a person with a nut allergy.

Reply