Every year haroset is one of the hits of the seder, and I always make enough to spread on matza the rest of the week. And every Pesach the question arises: this is so good, so easy to make, and so much more healthful than jam, so why don't we make haroset during the rest of the year? So, does anyone out there actually do that, or do you reserve it for the sedarim and the rest of Passover only?
Other haroset questions: Use a recipe or wing it? Stick to typical Ashkenazic (apple, walnut, cinnamon, and wine, more or less) if your background is Ashkenazic, or do you dabble in other haroset traditions?
(Disclaimer: I'm curious, but I'm also writing a paper on haroset for a food-centric anthropology course.)