This is my sixth Pesach as editor of JC Food but i’m still discovering new foodie traditions. I grew up with Ashkenazi charoset and love it. I sample far more than necessary whilst preparing it and am the first to dig in around the Seder table. I’m still noshing on it post-Seder ceremony and snacking on it for as long as it lasts.
A colleague — who shall remain nameless — admitted she had never really liked her mother’s Ashkenazi version, preferring instead the Sephardistyle charoset balls her Aunt would bring to the table.
In my Ashkenazi bubble, i’ve never heard of charoset balls, but it turns out that it’s one of those Jewish foods that really reflects where the diaspora travelled. US guru of Jewish Food, Joan Nathan, writes in her
“Whereas Ashkenazi charoset is quite universal, differing only texturally, that of the Sephardic Jews changes according to the country and sometimes even