Please consult the OU's guidelines for checking fruits and vegetables.

Five Fruit Kugel
Five Fruit Kugel Eileen Goltz | Dairy
1 hour, 45 minutes 30 minutes
10 minutes
1 hour, 5 minutes
10 to 12 servings

  • 8 oz. medium wide noodles
  • ¼ cup dark seedless raisins
  • 12 pitted dates cut in small pieces
  • 10 soft pitted prunes cut in small pieces
  • 1 sweet apple peeled and coarsely chopped
  • 12 unsweetened canned pineapple chunks drained and cut in small pieces
  • 2 Tablespoons fresh lemon juice
  • 1 cup ricotta cheese
  • 1 cup sour cream
  • ¼ cup honey
  • ¼ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cardamom
  • ½ teaspoon cinnamon
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons frozen orange juice concentrate
  • 2 Tablespoons melted butter or margarine
  • 3 eggs, beaten

  1. Preheat oven to 350°F. Cook noodles in a large pot of boiling water until tender but not over soft. Pour into a colander and drain well then transfer to a large bowl.
  2. Put raisins, dates, prunes, apple and pineapple into a small bowl then stir in lemon juice.
  3. In a third bowl combine and blend ricotta cheese, sour cream, honey, salt, nutmeg, coriander, cardamom and cinnamon, sugar and concentrate. Stir in melted butter or margarine and beaten eggs.
  4. Pour the egg mixture over the noodles and fold it in then fold in the fruits.
  5. Grease a rectangular 9x13-inch casserole dish with shortening. Add kugel, making sure to distribute fruit evenly. Cover tightly with a sheet of heavy duty aluminum foil and bake for 40 minutes. Uncover and bake for 10 minutes.
  6. Remove from oven and cool for 10 minutes before cutting into serving pieces.
  7. Serve warm or at room temperature.