What are the best type of apples to use when making Charosset for Passover?
I'm torn between something more neutral like Gala vs something tart (which might work well with the sweetness of the rest of the dish).
Looking through recipes suggests a variety of apples. Gala showed up the most, with Fuji in second, and McIntosh and Delicious tied for last.
So, for authenticity, go for a sweet apple, but Gala is the most mentioned apple in recipes online.