🔕 🔔
Loading…

My Basket ()

All questions

I have been given a large bowl of fresh dates (Not the dried ones). I do not know what I could make with them. My kids don't like them raw.

Any help would be great as I don't want to throw them out.

asked by pickledpossum about 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

10 answers 4091 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

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 [email protected] how delicious this combo is.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

banana

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Maedl

Margie is a trusted home cook immersed in German foodways.

added about 5 years ago

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:

http://www.nytimes.com...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

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 :)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Maedl

Margie is a trusted home cook immersed in German foodways.

added about 5 years ago

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:

http://www.nytimes.com...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

02a71b01 80a4 4025 a390 1796c80a5083  photo 15
added about 5 years ago

Quick bread or muffins.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added about 5 years ago

Lots of recipes on the site here: http://food52.com/recipe...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added about 5 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

C45c94a0 2e08 45bf a73c 4235d1b3c4bb  image
added about 5 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

D5541489 96fb 4b93 979f 7088809f4b2d  10373075 10100507743110541 5511741949794204925 o
Rebecca Vitale

Rebecca is a Recipe Tester for Food52

added over 4 years ago

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.

Thanks!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.