Eat and Drink Rosa Mexicano's Tropical Haroset Symbolizing the mortar used while Isrealites built Egyptian pyramids, this Seder staple gets a sweet twist. March 23, 2015 12:18 PM Print Share fbShare Tweet gShare Email Rosa Mexicano's Tropical Haroset Ingredients: 1 pear, peeled, cored and diced 2 apples, peeled, cored and diced 2 bananas 1/2 lb dates, pitted 2 oz blanched almonds 1 tsp cinnamon ¼ cup Reisling (or similar sweet white wine) 4 pieces of matzo 1 tsp sugared pepitas (reserve) Method: Place all ingredients in a food processor and pulse to a coarse paste with bits and pieces. Transfer the mixture to a sauce pot and simmer over a low heat for 15 to 20 minutes, adding water if needed. Cool, cover and refrigerate. Allow 1 to 2 hours to chill before serving Place the chilled haroset in a rice bowl and top with the sugared pepitas. Share on Facebook Share on Twitter Comments Comments section is temporarily on hold. Here’s why.