There are hundreds of ways of making this traditional Passover spread, one of the elements on the seder plate. You can use any kind of apples, dates and raisins you want — I usually use a granny smith apple and white raisins, but other kinds of fruit will give you charoset as well, albeit with a slightly different flavor. I suspect that when the recipe was handed to me, the weight of the dates did not include the pits, and thus that version produced a sweeter charoset. Since I do not celebrate the Seder but love this spread, I serve it on apple slices dipped in a vinaigrette as a salad course and everyone can not get enough of it. Either way, I’m pleased with my result.

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