Think lemon bar, but not. What’s a pomelo? Wikipedia holds lots of fun facts about this Southeast Asian native fruit, but for the sake of simplicity: biggest citrus, grapefuit-esque but sweeter, DELICIOUS. I was inspired to create a Passover recipe using this pith-ful fruit because I think more people should know about the pomelo and it offers an opportunity to share a Passover tradition I implemented last year (included below). That said, this is a recipe developed by an amateur baker, so please feel free to tweak it as you see fit.
I also invite you to include the pomelo on your Passover table this year, accompanied by the following reading (that I adapted for my seder last year): Continue reading
Ahh… Charoset… the glue that hold the Passover seder together. Or more figuratively, the mortar our enslaved ancestors used to hold the pyramids together and an essential item for your seder plate. I have yet to come across anyone who doesn’t love charoset. Perhaps it is the sweetness of the apples and honey, but probably it has to do with the fact that it is the first real food we get to eat during the Passover seder. We have made it through the bulk of the haggadah, recited the kiddush, eaten the karpas, asked the four questions, spilled the wine for the plagues, eaten the maror and finally we get the hillel sandwich, which is the perfect appetizer for the meal to come. I almost always make too much and end up eating it for snacks for days following Passover. There are many recipes for charoset, but all include some form of fruit, nuts, sugar or honey and a bit of wine. I like to make a fairly traditional Ashkenazi version with little personal touches.