This exclusive take on traditional Charoset from The New Yiddish Kitchen turns an already clean, crispy, crunchy and outrageously delicious Jewish staple into a dish worth serving any time, anywhere.

From the authors: Charoset is traditionally served during a Passover Seder, but, in all honesty, it’s a great chilled, fruit-based salad that is a perfect accompaniment for any meal!

Reprinted from The New Yiddish Kitchen. Copyright © 2016 by Simone Miller and Jennifer Robins. Published by Page Street Publishing Co.

The New Yiddish Kitchen fills a void for modernized, delicious twists on traditional Jewish foods that will please everyone, from those with food sensitivities to traditionalists to those new to Jewish cuisine alike. Authors Simone Miller and Jennifer Robins’ recipes are simple and easy to follow, as well as whimsical and entertaining, thanks to witty, sarcastic tips from the authors’ grandmothers.

4 to 6
Cook Time
15 min
15 min


  • 3 large Honey Crisp apples, or preferred apple variety
  • 1 cup (125 g) walnut pieces
  • 4 tablespoons (60 ml) 100% grape juice or sweet red wine
  • Juice from ½ lemon
  • ½ teaspoon ground cinnamon, or more if desired
  • 1 tablespoon (15 g) coconut palm sugar


  1. Mince apples and place in a large mixing bowl. Mix in the remaining ingredients and stir to combine.