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This easy charoset recipe is made up of finely chopped apples and pears, walnuts, dried fruit, spices, and grape juice—a must-have for your Passover table! It’s a quick 10-minute recipe and so simple to make. Plus, it can even be made ahead, ready for your Seder celebrations!

completed Chunky Choroset in a white bowl against a white background
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Easy Apple & Walnut Charoset for Passover

There’s less than a month to go until Passover. And with it being one of the biggest Jewish holidays of the year, we’re already busy planning the food. Of course, no Passover dinner would be complete without charoset (or matzo ball soup)! This Passover charoset recipe combines apples, pears, walnuts, and grape juice for a simple yet delicious treat.

What is Charoset?

Charoset (also called haroset and charoises from the Hebrew word ‘cheres’ meaning clay) is a fruit and nut dish eaten at the Passover Seder. It’s made into a dark-colored paste meant to resemble the mud used to make bricks that the Israelites used in Ancient Egypt. Its sweetness is a fantastic way to offset the bitterness of the horseradish also found on the seder plate (maror).

Like many traditional dishes, Passover charoset has many regional (and household) differences. For example, the Eastern European version typically includes apples, nuts, cinnamon, and sweet wine. In comparison, Sephardic charoset usually focuses on more dried fruits like figs and dates and makes a thicker paste consistency.

No matter which version you make, the charoset recipe usually comprises some combination of:

Apple, fig, pomegranate, grape, raisin, walnut, almond, date, wine, saffron, cinnamon.

The recipe below is a typical Eastern European/ Ashkenazi charoset made with grape juice.

The Ingredients

  • Apple: Gala or Fuji apples would work. We used the latter. However, feel free to experiment with other varieties like Granny Smith apples, McIntosh, Jonathon’s, etc.
  • Pear: We used a Bartlett pear, but any pear should work.
  • Walnuts: You can use raw or lightly toasted (in a dry pan until fragrant) kosher walnuts. Pecans or hazelnuts would work in a pinch.
  • Cranberries: We used dried cranberries, but raisins, regular or golden, would also work.
  • Grape juice: Any kind would work well.
  • Spices: We use cinnamon and nutmeg.
ingredients for Chunky Choroset measured out on a white marble surface

Optional add-ins & Recipe Variations

There are several simple substitutes and variations you can experiment with for this easy charoset recipe.

  • Sweetener: A small amount of brown sugar or maple syrup could sweeten the mixture if it’s not sweet enough from the fried fruit. Sweeten to taste.
  • Salt: A pinch of salt can help bring out the flavors more.
  • Dates: Will add extra sweetness. Finely chopped.
  • Lemon juice: A splash of lemon juice helps to bring together the flavors and enhance the overall charoset.
  • Orange zest: Use the zest of one orange or lemon to help brighten the overall flavor.
  • Ginger: A small amount of crystallized ginger will ramp up the flavor and add zing.

How to Make Charoset?

This charoset recipe requires just two simple steps.

  1. First, wash and finely dice the pear and apple. Finely chop the walnuts (or process them in a food processor to a crumb).
  2. Then, add all the ingredients to a large bowl and mix until well combined.

For the best flavor, cover it and allow it to rest for 30-60 minutes before serving to allow the flavors to meld. Then enjoy it with matzo or on the Seder plate, etc.


Do I need to peel the apples?

We don’t, but it’s up to you if you’d prefer to do so.

What is the best apple for charoset?

It’s best to use a firm, crisp apple. We use Fuji or Gala apples. However, you can experiment with other varieties like Granny Smith (which is more tart), Honeycrisp, McIntosh, Jonathan’s, Pink Lady, etc.

You may need to adjust the sweetness of the rest of the recipe based on the type of apple used.

How to enjoy leftovers?

Leftover charoset makes for a delicious filling for hand pies like this Apple Pie and other pastries! You could also enjoy it over a bowl of your favorite dairy-free yogurt or a bowl of oatmeal.

Top Recipe Tips and Notes

  • To cut down on prep time: Instead of hand-chopping the fruit and nuts, you can use a food processor to pulse them into smaller pieces. Be careful not to overprocess them, though.
  • Adjust the texture: Traditionally, the charoset for Passover is ground down into a paste-like consistency to mimic mortar. However, some modern recipes keep larger chunks of each ingredient. So adjust it to your preference.
  • If you’re making a large amount: You can chop the apples and pears into a big bowl of water to keep them from browning while you prepare the recipe. Then toss them with a small amount of lemon juice.
  • For extra flavor: Toast the walnuts. You can do so in a dry skillet over medium heat. Stir often and cook until fragrant.
completed Chunky Choroset in a white bowl against a white background

How to Store?

Charoset looks best when served fresh, within 6-8 hours. However, you can store any leftovers in an airtight container in the refrigerator for 3-5 days. This means it can also be made ahead!

If you are planning to make it ahead, though, it’s best to toss the fruit in a small amount of lemon juice to prevent browning.

More Vegan Apple Recipes

Photos by Alfonso Revilla

Easy Charoset Recipe

5 from 57 votes
Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
Servings: 1 batch
This easy charoset recipe is made up of finely chopped apples and pears, walnuts, dried fruit, spices, and grape juice—a must-have for your Passover table! It’s a quick 10-minute recipe and so simple to make. Plus, it can even be made ahead, ready for your Seder celebrations!


  • 1 fuji apple finely diced
  • 1 bartlett pear finely diced
  • ½ cup of finely chopped walnuts
  • ½ cup of purple grape juice
  • ½ teaspoon of cinnamon
  • ¼ teaspoon of nutmeg


  • In a bowl, mix all the ingredients until well-combined.


Looks the prettiest served fresh, but you can store it in the refrigerator in an airtight container for 3 to 5 days. 
If you don’t have dried cranberries, raisins are a great fit.


Calories: 670kcalCarbohydrates: 79gProtein: 11gFat: 39gSaturated Fat: 4gPolyunsaturated Fat: 28gMonounsaturated Fat: 5gSodium: 11mgPotassium: 769mgFiber: 15gSugar: 56gVitamin A: 173IUVitamin C: 17mgCalcium: 109mgIron: 3mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Appetizer
Cuisine: Jewish
Method: Mixing
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto

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Recipe Rating


  1. Toni, I love that you’re making jewish recipes now!! They always make me smile. Can’t wait to try this one!

  2. I love learning a different dishes served during holidays in other cultures. This looks and sounds like a wonderful dish bursting with flavour and texture.