Persian Haroset
25 dates, pitted and diced
1/2 cup unsalted pistachio nuts
½ cup almonds
½ cup yellow raisins
1 ½ apples, peeled, cored, and diced
1 pomegranate
1 orange, peeled and dices
1 banana, sliced
½ - 1 cup sweet red wine
¼ cup cider vinegar
½ tablespoon cayenne
1 tablespoon ground clovers
1 tablespoon ground cardamom
1 teaspoon cinnamon
1 tablespoon black pepper

Combine all fruits and nuts. Add the wine and the vinegar until a pasty consistency is reached. Add the spices and blend well. Adjust the seasonings.

Ashkenazi Haroset
6 apples, peeled and coarsely chopped (2 pounds)
2/3 cup chopped almonds
3 tablespoons sugar or to taste
½ teaspoon cinnamon
Grated rind of one lemon
4 teaspoons sweet red wine

Combine all ingredients, mixing together thoroughly. Add a little more wine as needed. Blend (you can use a food processor) until you reach the desired consistency. (I prefer large pieces, with a crunchy texture, but many people prefer it ground to paste.) Chill.
I have always found it tastes best on Matzo with romaine lettuce.