From Jewish Cooking in America by Joan Nathan.

Yield: about 2 cups

Haroset is a fruit and nut mixture that symbolizes the bricks and mortar with which the Jews worked as slaves in Egypt. It is one of the essentials of the seder meal.

Janos Wilder, whose restaurant is located in a national historic landmark on the grounds of the Tucson Museum of Modern Art, cooks French-inspired Southwestern cuisine most of the time. But on Jewish holidays he returns to his California Jewish roots. One of his favorites is this haroset with fresh mangoes and Port. "This recipe just happened. I wanted to make something special for Passover, using the ingredients we had around."

• 2 Granny Smith apples
• Juice of 1/2 lemon
• 1/2 cup fresh mango, peeled and diced
• 1/2 cup chopped toasted pecans
• 1/2 teaspoon cinnamon
• 1 tablespoon honey
• 1 tablespoon Port or sweet wine

1. Peel, core, and dice the apples and sprinkle with the lemon juice.

2. Place all the ingredients in a food processor. Pulse once or twice just to break up. Let sit for the flavors to meld.