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Joan's Seven Fruit Haroset


Joan Nathan, author of "Jewish Cooking in America", prepares several different versions of haroset each Passover. This is one of her favorites.

  • Yield: Makes about 6 cups


  • 1 1/3 cups (4 ounces) unsweetened, shredded coconut
  • 1 cup (4 ounces) walnuts, coarsely chopped
  • 3/4 cup (4 ounces) raisins
  • 1 3/4 cups (4 ounces) dried apples, coarsely chopped
  • 3/4 cup (4 ounces) dried prunes, coarsely chopped
  • 1 cup (4 ounces) dried pears, coarsely chopped
  • 2 tablespoons sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons Kosher-for-Passover cherry jam
  • 1/4 cup sweet red kosher wine, such as Manischewitz


  1. Combine coconut, walnuts, raisins, apples, prunes, pears, sugar, and cinnamon in a medium saucepan. Add water to cover, about 6 cups. Bring to a boil and reduce heat to simmer. Cook, stirring occasionally, over medium-low heat until thick, about 1 1/2 hours. Add small amounts of water as necessary to prevent sticking. Add jam, remove from heat, and add wine. Stir to combine.

Cook's Notes

May be made ahead of time. Store in an airtight container in the refrigerator for up to 3 days.

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