Any help would be great as I don't want to throw them out.
Natalia Rose has a recipe where she uses dates with fresh bahaha sliced, a good amount of lemon juice and finish with maple syrup. You'd be surprised@ how delicious this combo is.
Some dates are more tannic than others and you're never quite sure what flavor will materialize after you pop a date into your mouth. Here's an old NY Times article about fresh dates:
Thank you for the article. It suggests pitting then putting an almond in the hole and then steeping in rosewater. Will try that. Thanks again :)
Quick bread or muffins.
sexyLAMBCHOPx is a trusted home cook.
Lots of recipes on the site here: http://food52.com/recipe...
HalfPint is a trusted home cook.
Maybe you can pickle them. Might help with the astringency of this variety of dates. Some people like that tannic quality. I love the crisp texture, but no matter how long you let them dry, the astringency will remain. It's a basic characteristic of this variety of dates.
I know a paste can be made from dried dates; it is used as a sweetener/fat replacement for baked goods. I would think fresh dates could be cooked and reduced and used that way if you can't find other ways to use them up. I actually used a homemade paste from dried dates once in chocolate chip cookies. They were soft but delicious and not overly date flavored.
Rebecca is a Recipe Tester for Food52
Anyone know what I could do with some barhi dates in the khalal stage? Like this: https://www.google.com...
NYT article mentioned above appears to call for them in a later stage of ripeness, like rutab or tamir. Recipes for khalal stage very difficult to find online! I know I could eat out of hand (tart!) or let them ripen and proceed from there, just curious if someone knows a recipe. Thinking of pickling but would prefer an authentic recipe for the first go-round if possible.
A case for blending your plums
Blend your plums—seriously.
Burnt Toast: Episode 11
It's time to travel.
You need to make this Indian spice mix.
Off to market.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.