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.

Anyone know what I could do with some barhi dates in the khalal stage? Like this: https://www.google.com/search?q=wikimedia+commons+barhi&client=firefox-a&hs=Sji&rls=org.mozilla:en-US:official&source=lnms&tbm=isch&sa=X&ei=YoQPUqmCNeW6yAGrq4F4&ved=0CAkQ_AUoAQ&biw=1332&bih=673#bav=on.2,or.r_cp.r_qf.&fp=328ba62749e8bd75&q=khalal+barhi+date&rls=org.mozilla:en-US%3Aofficial&sa=1&tbm=isch

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!

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.

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.

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

Quick bread or muffins.

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/2005/08/24/dining/24date.html

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/2005/08/24/dining/24date.html

banana

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.