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.

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10 Comments

Rebecca V. August 17, 2013
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!
 
Sadassa_Ulna October 10, 2012
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.
 
HalfPint October 10, 2012
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.
 
sexyLAMBCHOPx October 9, 2012
Lots of recipes on the site here: http://food52.com/recipe/figs
 
Alyce M. October 9, 2012
Quick bread or muffins.
 
Maedl October 9, 2012
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
 
Maedl October 9, 2012
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
 
pickledpossum October 10, 2012
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 :)
 
Ruthieruthless October 9, 2012
banana
 
Ruthieruthless October 9, 2012
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.
 
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