Tropical Harroset
Chef Roberto Santibañez of Rosa Mexicano—New York, NY
Adapted by

Yield: 6 Servings


  • 1 pear, peeled, cored and diced
  • 3 apples, peeled, cored and chopped
  • 3 bananas, peeled and mashed
  • 1 pound dates, pitted
  • 1/2 pound almonds, blanched
  • 2 Tablespoons ground cinnamon
  • 1 cup sweet wine

Combine all ingredients in a food processor and puree. Transfer the mixture to a saucepan and simmer over low heat, approximately 15-20 minutes, adding additional wine or water as needed. Allow to cool; cover and refrigerate for 1-2 hours.

To Serve:
Serve Harroset as a spread with matzoh.

   Published: March 2006