This Sunday, Jewish people will gather around the table for the first night of rosh hashanahthe Jewish new year.
The holiday’s foods are symbolic: honey-dipped apples and carrots represent sweetness in the coming year; round loaves of challah honor the cycle of life; the many-seeded pomegranate is a reminder of one’s many blessings; and the head of a fish, often passed on a platter, represents being at the head of a new year.
The second night, though, is for trying something new — specifically, a new fruit.
“The eating of the new fruit is to signify fertility, of blessing, of new possibility, which is everything that Rosh Hashanah represents — the opportunity to re-create ourselves every year,” said Rabbi William Gershon of Congregation B’nai Israel in Toms River, NJ.
The fruit traditionally is one that has never been tried before, or one that has not been eaten since the previous year, something just coming into season. But modern families have been branching out, and trying fruit from different cultures and countries.
“Trying new things gets you in the mindset of going into the new year and embracing new challenges and new things,” said Lindsay McGrail, owner of Rochester, New York-based catering company Green Zebra Catering. “When I was growing up, it was the nuts and dried fruit trays. Now you might see tropical fruits and something more fun.”
Fresh fruit is ideal, Gershon said, “something that’s alive, so to speak. Part of the theme of the holiday is creation. It’s symbolically the birthday of the world. That which comes forth from the earth ties into the earth and all the blessings .”
A special blessing, called shehechiyanu, is said over the fruit. It is a blessing of thanksgiving that is said anytime you do something for the first time, Gershon said.
“The blessing says you’re thanking God for keeping us in life and bringing us to this significant moment,” he said. “You’re taking a moment to recognize God’s role in the specific blessing that you’re saying that night.”
Holiday traditions:At Rosh Hashanah, food and memories feed a new year
Choosing a seasonal fruit for Rosh Hashanah adds another layer to the holiday’s focus on starting fresh.
“It’s how you would feel when the first tomato comes out for the summer,” McGrail said. “It’s new to the season as well, things you haven’t eaten all year.”
Consider these fruits for your Rosh Hashanah table
Pomegranate: Not as hard to find as it once was, this fruit is popular for Rosh Hashanah because it supposedly contains 613 seeds, which Gershon said represents the 613 commandments of the Torah.
Lychee: Native to China, this small white fruit looks like a grape and tastes a little like pear. If you can’t find fresh, most Asian grocers carry canned lychee.
Rambutan: Chef David Mizrahi, owner of Salt Steakhouse in Long Branch, said he ordered this tropical fruit for his holiday table this year, along with mamey sapote, which is native to Central America and Mexico. “Last year, we ate longan fruit and lychees.”
Longan fruit: Also a tropical fruit, longan is related to lychee and rambutan. It looks like a mini, fuzz-free kiwi and is juicy and sweet.
dragonfruit: With soft spikes on the outside, this fruit — also called pitaya — looks a bit scary. The flesh, though, has a very mild flavor.
star fruit: A little sweet and a little sour, starfruit — also called carambola — gets its name from the shape it takes when sliced. This makes a pretty addition to a holiday table.
passion fruit: Cut this tangy fruit, native to Brazil, in half and scoop out the colorful flesh and seeds, which are edible.
Persimmon: You most likely will come across two varieties of persimmon. Hachiyas are ripe when they feel Jello-like when squeezed; cut in half and eat the flesh with a spoon. Fuyus, which are flat and round, are ripe when they turn deep orange. Slice and eat them like an apple, or add to a salad.
Fifteen: You are more likely to find quince paste than fresh quince, and for the holiday, “I’ve seen people cook with fifteen similar to pear and apple,” McGrail said. “I’ve seen chicken with fifteen, especially (made by) people with a Persian background. (Also) candied fifteen and challah.”
Asian pear: You can pick your own Asian pears, which are crisp like an apple and sweet, at some orchards in New Jersey and New York.
Check out these recipes to up your kitchen game:
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George is Digismak’s reported cum editor with 13 years of experience in Journalism