Charoset[a] is a sweet, dark-colored mixture of finely chopped fruits and nuts eaten at the Passover Seder.

Some say it can be traced back to the custom of symposia in ancient Greece, where philosophical discussions were accompanied by drinking large quantities of wine and consuming foods dipped into mixtures of pounded nuts and spices.

[4] According to Jonathan Brumberg-Kraus "the influence of Persian culinary preferences on Jews living in the medieval Islamic empires probably reinforced this 'Song of Songs' flavor profile.

Yihye Bashiri (17th century) described the manner in which the charoset was made in Yemen: They take figs or raisins or dates, and pound them into the consistency of dough.

[10]In Yemenite Jewish tradition, the charoset is also called dukeh (Hebrew: דוכה), a name also referred to as such in the Jerusalem Talmud.

Rav Saadia Gaon uses the word and attributes it to a kind of walnut that was a mandatory ingredient in the preparation of the halegh.

Eastern European (or Ashkenazi) charoset is made from chopped walnuts and apples, spiced with cinnamon and sweet red wine.