Apricot-Pistachio Charoset

Apricot-Pistachio Charoset

Serves 16

This version of the Passover classic is packed with the bright flavors of pistachios, sweet apricots and pomegranate. Charoset is traditionally served with matzoh, but it’s also delicious as a condiment in sandwiches or as a filling for endive leaves.

  • 1 cup shelled pistachios
  • 1 1/2 cups dried apricot halves, chopped
  • 1/3 cup unsweetened pomegranate juice
  • 1 tablespoon orange blossom water (optional)
  • 2 tablespoons finely chopped fresh mint
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Put pistachios in a small heavy skillet and place over medium heat. Cook, shaking the pan frequently, until pistachios are fragrant, about 3 minutes. Place in the bowl of a food processor and let cool a few minutes. Pulse until chopped. Add apricots, pomegranate juice and orange blossom water, if using, and pulse again until the mixture is finely chopped but not puréed; it should be just a little bit chunky. Cover and refrigerate at least 30 minutes to allow flavors to blend. Refrigerate up to 3 days. Stir in mint just before serving.

Nutritional Info: 
Per Serving:Serving size: about 2 tablespoons, 80 calories (30 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 11g carbohydrate (2g dietary fiber, 8g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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