Turkish Haroset

This fruit-filled haroset would be excellent on matzo for a snack during Passover, when leavened bread is forbidden. And it's good spread on toast for breakfast the rest of the year. Try it with Gala apples.

Yield: 1 1/2 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 105
  • Calories from fat: 29%
  • Fat: 3.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 2.4g
  • Protein: 1.5g
  • Carbohydrate: 17.8g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 2mg
  • Calcium: 23mg


  • 1/2 cup whole pitted dates
  • 1/4 cup raisins
  • 1/2 cup sweet red wine
  • 1/2 cup dried apricots
  • 1/4 cup dried figs
  • 1/2 apple, peeled, cored, and cut into 1-inch chunks
  • 1/3 cup orange sections
  • 1/2 cup chopped walnuts


  1. Combine dates, raisins, and wine in a medium bowl. Cover with plastic wrap, and let stand at room temperature 8 hours or overnight.
  2. Place raisin mixture in a food processor. Add dried apricots, dried figs, apple, orange, and chopped walnuts. Process until almost smooth, scraping sides of bowl occasionally. Cover and chill at least 2 hours.
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