Dried Fruit Haroset With Cardamom and Lemon

Cooking time: 10 minutes

8 servings; makes 2 cups

Using dried fruit and cardamom steers this haroset more in a Middle Eastern direction than what you see on many American tables at Passover.

You can use this recipe as a template, too, mixing and matching your favorite dried fruit and spices. Instead of the lemon juice, you can try another acidic ingredient, such as orange juice, wine or even vinegar. Or increase the amount of liquid for something moister. Feel free to adjust the consistency by pulsing the mixture less or more in the food processor.

1⁄2 cup (3 ounces/80 grams) raisins (dark or golden)

1

⁄2 cup (3 3⁄4 ounces/105 grams) dried apricots

1⁄2 cup (1 1⁄4 ounces/35 grams) dried apples

4 Medjool dates, pitted and coarsely chopped

1⁄2 cup (2 1⁄2 ounces/70 grams) roasted, unsalted pistachios 2 tablespoons fresh lemon juice, plus more to taste

1⁄2 teaspoon ground cardamom, plus more to taste

Combine the raisins, apricots, apples, dates and pistachios in the bowl of a food processor, and pulse until finely chopped. For a chunkier consistency, pulse less, or you can process it more to get a smoother, paste-like texture. Stop the motor and scrape down the sides of the bowl a few times, if needed.

Transfer the mixture to a medium bowl and stir in the lemon juice and cardamom. Taste, and add more lemon juice or cardamom, if desired. Serve, or transfer to an airtight container and refrigerate.

Nutrition (Per 1⁄4-cup serving) | Calories: 156; Total Fat: 4 g; Saturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 7 mg; Carbohydrates: 31 g; Dietary Fiber: 3 g; Sugar: 24 g; Protein: 3 g.

From Washington Post staff writer Becky Krystal.