Sarah Matalon Attias grew up in Kingston, Jamaica. She said, "the defining moment in the seder was always the charoset.” Sarah was kind enough to share her family’s charoset recipe with us. Filled with sweet tropical fruits, shaped into balls, and then rolled into cinnamon, this is unlike any charoset you have tasted before.
For more about Sarah's unique Passover experience in Jamaica click here.
*If you don't eat kitniyot, sub with pecans.
- Cook Time
- Prep Time
- 36 ballsServings
- ¼ cup dried figs
- ¼ cup dried apricots
- ¼ cup dates
- ⅓ cup peanuts*
- ¼ cup golden raisins
- 1 banana, sliced
- 1 apple, diced with skin on
- 1 teaspoon ground cardamom
- ½ teaspoon ground ginger
- 1 cup grape juice or orange juice
- Cinnamon to coat
- Place all fruits in a food processor with the ginger and cardamom. Pulse a few times to chop and combine.
- Remove mixture from the food processor and place in a sauce pan with the grape or orange juice.
- Boil until it reduces to a thick paste.
- Let cool completely before rolling the paste into balls.
- Roll each ball in cinnamon to coat.