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Dates
Barhi dates Dates are great, natural sweeteners for recipes and for eating by themselves. They are very pleasant, and add a nice, non-dominant flavor to recipes. Dates differ in size and sweetness, so an adjustment to a recipe may be necessary. They usually are purchased with pits, and must be pitted. They are so hard that my garbage disposal won't even break them down very well. So, I just throw them away. Pits of softer, fresher dates can be poked out with a paring knife, or just squeezed out by hand. An olive pitter can be used to pit smaller dates which are very hard. I have become accustomed to and really like the barhi variety of dates. I get them from a grower in large boxes. They are harvested once a year, so I get them in September or October, and stock up for the year. I freeze them at about 0°F, which seems to work very well to keep them nice all year long. I keep a box in the refrigerator, so the ones I use in recipes are not frozen. I purchase my dates from:
While Anderson's dates are not certified organic, they do not use pesticides. I have used them for many years. Dates can be purchased at most all health food stores (where they're often organic), and at other stores as well. A quick Internet search for "barhi dates" would also provide sellers, very likely at prices much lower than offered in stores. Medjool dates are said to be wholly hybridrized or genetically engineered, so I never use them. Use your browser's "Back" button to return to the recipe last viewed.
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