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Tropical Charoset Cuban-style

With just a few ingredients, you too can have a tropical charoset gracing your Seder plate. The coconut and sweet dried fruit remind me of Cuba. The candied or crystallized ginger gives it a spicy/tangy edge. Once the Seder is done, leftovers will be delicious alone, on matzo, or as part of a dessert.

Author Laura


  • 5 ounces dried apricots, chopped About 1 cup.
  • 5-6 ounces dried, unsweetened pineapple, chopped About 1 cup.
  • 2 & 1/2 - 3 ounces toasted, slivered almonds, chopped About heaping 1/2 cup.
  • 1 ounce candied or crystallized ginger, chopped About 2 heaping tablespoons.
  • 7 ounces sweetened coconut, shredded or flaked, toasted and divided About 2 cups or 1/2 of a 14 ounce bag.
  • 1/4 cup orange juice, heated


  1. Combine the apricots, pineapple, almonds, ginger, and half the coconut. You can chop them by hand and mix them in a large bowl with a stiff spatula or put them in a food processor and grind to whatever consistency you like. If you pulse the food processor, you can keep them crunchy or you can process these ingredients to a paste.

  2. Heat the orange juice in the microwave or on the stove until it is hot but not boiling. Add the orange juice to the fruit and nut mixture. Let it sit until the fruit/nut mixture absorbs the liquid.

  3. Chill for at least 30 minutes. Then rinse your hands with cool water and form the charoset into small balls. Roll them in the remaining toasted coconut. 

Recipe Notes

You could serve the charoset in a bowl as I did for my Sephardic charoset. But these small, truffle-like balls are fun to make and easy to eat.