Haroset, a blend of fruit, nuts and wine, is probably the most popular food of the eight-day holiday of Passover, which begins on Monday night.
For the Seder, the feast commemorating the exodus of the Hebrews from Egypt, haroset is spooned onto the Seder plate alongside other symbolic Passover preparations and is served as part of the ritual. Although haroset's brown color is meant to be a sad reminder of the mortar made by the Hebrew slaves, people's faces light up when it's time to sample it.
Some Jews prepare extra haroset to use as a spread throughout Passover. To me, haroset is more than a holiday item. I use it as a basic flavoring for desserts the way French cooks use almond praline, Italians use chocolate-hazelnut gianduja and Americans use peanut butter.
Over the centuries, Jewish cooks around the world developed many versions of haroset. Typical Ashkenazi haroset like the one I grew up with is a light-textured mixture of grated or chopped apples, chopped walnuts, sweet red wine and cinnamon. Sephardi haroset is made with dates, which make it sweeter and denser, almost like a paste. Pistachios and pomegranate juice might flavor Persian haroset, which might also contain fresh pears and bananas. Yemenites combine dried fruit with sweet spices, almonds and often sesame seeds; to Orthodox Ashkenazim, the presence of the sesame seeds makes this haroset not kosher for Passover.