Comments on: Ode to Dates

By: Kerrin

Kerrin — Tue, 29 Nov 2011 17:00:16 +0000

nancyo, I suppose I have mentioned that I love dates a few other times than here. Have you had a chance to visit the Bateel store in London since your comment above ?

Ann, have I ever had immature dates ? Hmm, I don’t think so. At the Oerlikon market here, I have seen yellow dates sold on the branch that ripen just as you described. But I figured they were just “fresh” as opposed to immature – and they were *not* good when eaten when still yellow, as I recall. The guy at the market told me to let them ripen in the freezer for an amazing taste sensation. Try that !! You are so lucky to live in California where Medjool dates must be everywhere ! Mmm, miss that big red box, haha !

Ramin, many thanks for clearing up the date conundrum. At first, I thought perhaps Ann was talking about Rhutab dates, but they have already turned dark. I’ll have to search for dates in the Balah stage now… only, doubt I’ll have any luck in Switzerland !

By: Ann

Ann — Tue, 29 Nov 2011 15:38:17 +0000

Ramin, thank you so much for teaching me the name “Balah”–now I will know what to ask for when I am looking for them! Apple texture is a good comparison for them and as they ripen/soften, maybe ripe pear texture then, too. Thank you!

By: Ramin

Ramin — Tue, 29 Nov 2011 07:49:24 +0000

Ann the “immature” dates that you mentioned are known as “Balah”, which basically is the first stage of a date (Balah> Rhutab> Tamar). I tried the Balah once during Ramadan at one of Bateel’s boutiques in Dubai. Quite delicious, almost an apple like texture.

By: Ann

Ann — Thu, 20 Oct 2011 19:10:30 +0000

Kerrin and Other Date Lovers,
Have you ever had “Immature” dates? Some people think they are “fresh” dates that have not yet been dried–but I was told by a date farmer in Southern California that they are really “immature” dates. A client of mine from Iran told me about them.

They are usually sold “on-the-stem” in clusters of about 20 dates. They start out a pale yellow color and as they “ripen” they become light brown, eventually getting darker brown–if for some reason they were not all eaten before that color change. I don’t let them get that far along! They have the most wonderful texture–kind of squidgy–soft but firm–almost gelatinous–and a much more delicate taste than a dried date–and less sweet. They are only in stores for a short time and they are very perishable. You would probably need to look in a specialty food store that has lots of exotic fruits. In the Berkeley, California area I find them at a wonderful produce market calley “Monterey Market.” I suspect the season for them is late spring or early summer.

By: nancyo

nancyo — Sat, 18 Jun 2011 14:50:23 +0000

I remember that you love dates from other things you’ve written, Kerrin, but hadn’t seen this post. I’m noting it in my travel folder for my next trip to London; thanks for the notes!

By: Kerrin

Kerrin — Fri, 18 Mar 2011 08:08:37 +0000

Bateel update ! And good news for all of you in London – while the shop at 138 New Bond Street is in fact closed, it will be reopening at 76 New Bond Street around the middle of May 2011. Until then, Bateel products can be found at Harrods in Knightsbridge.

Valentina, this means you have to now go and have some dates for me, please. =)

By: Kerrin

Kerrin — Thu, 17 Mar 2011 00:13:45 +0000

Valentina, sadly, it seems as if this London location has in fact closed. Thank you so much for the heads up. I’ll have to contact Alfred and see if they will be reopening elsewhere in the city. Hope so ! Better yet, maybe they’ll open in Zürich

By: Valentina

Valentina — Mon, 07 Mar 2011 17:09:21 +0000

Unfortunately the shop on new bond street is shut. There isnt one at south molten at the moment. Will write to them to find out where they’ve relocated to. Thought I would let you know.

By: Kerrin

Kerrin — Wed, 01 Sep 2010 21:54:09 +0000

johanna, I actually have a jar of silan date syrup here, but have yet to try it. I would love to experiment and even bake with it perhaps. Have you ever ? Coincidentally I was just having a discussion with a Lebanese friend today about eating dates with tahini. I mentioned your comment and learned that tahini with date molasses is a very common sweet treat in Lebanon. My friend also said, “we usually eat tahini with grape or carob molasses. Date syrup or molasses is a lot thinner. Should work, though I like the syrup on its own or drizzled over saffron-infused fritters. yummy.” It all sounds excellent to me ! Thanks so much for sharing and starting the sweet discussion !

By: johanna

johanna — Fri, 27 Aug 2010 14:58:35 +0000

have you ever tried date molasses? in war-ridden iraq this was the only available dessert or sweet thing – a spoonful of tahini with date molasses… very addictive. it has that swwet-salty combination that i love so much.