The fruit kind…not the social minefield kind.
Childhood memories
Dates have not been a huge part of my past and were mostly (if at all) just brought out at Christmas along with unshelled nuts and a nutcracker we could never use. My memory is of them squished into a long thin white box and I don’t think I really liked them.
Dates are a Star in the Raw Food Movement
But since then, the date has hit the big time. The raw food movement, the vegan way of life and the rising popularity of dairy and gluten free diets have meant that certain foods, once humble ‘local’ fare in their country of origin have seen huge rises in demand from many western countries.
Dates are sweet so act as a nice replacement for those wanting to reduce or eliminate refined sugar. They are sticky too and being gluten and dairy free and yes…vegan, they also make a useful ‘binder’ where butter might otherwise have been used. Like in the base for cheesecakes or tarts like this gorgeous Blueberry and Lemon Mousse Cake for example. Dates also provide a wide range of essential nutrients and are a great source of potassium.
Where do Dates come from?
Dates are the fruit of the Date Palm tree which is thought to have originated in Iraq. They are still an important and traditional crop in Iraq, Arabia and north Africa and are also cultivated widely in the warmer states of America.
But are all dates created equal and if a recipe states to use ‘dates’, what does that mean…??? Well….did you know there are over 100 different types of date???!!!! Obviously only a small number of these reach our shops in New Zealand but I was surprised to discover there is more choice out there than just ‘dried’ or ‘Medjool’.
What can I choose from?
Medjool dates are the Rolls Royce of the date world. They are usually available in the produce section of most supermarkets and will probably come from the USA. But, they also have a Rolls Royce price tag. You can pay up to $40/kg for these bad boys!! Yes, they are one of the biggest, sweetest and most juicy of the dates available but if a recipe calls for a large quantity, I like to have options….!!
Bin Inn have dates available to buy in bulk and these are what people sometimes refer to as ‘Dried Dates’. They are smaller and smoother than Medjool dates with a slightly crusty exterior. They are not as sweet (although still yummy) and they have a much firmer, almost crumbly texture. The ones in my local Bin Inn are the Sayer Date from Iran and they cost $6.90/kg.
Also available to buy in bulk and in packets are the Deglet Noor variety of date. They are softer and more chewy than the Sayer ‘dried date’ but not as squidgy as the Medjool, and in my opinion the flavour is not as nice as the Sayer. In the Alison’s Pantry bulk bins in my local Pak’n’Save, these dates from the USA are labelled as ‘Gourmet Dates’ and cost $19.99/kg.
So, which dates should you use..??
There are a number of things to consider here, the main one being what are you making and what you need the date to do. Also think about who will be eating your creation. If you’re baking for a load of kids who are not normally known for their appreciation of fine and expensive ingredients, I would be choosing to use cheaper dates!!
For baking and most other dishes where large quantities of dates are needed, I have found that the dried dates work very well. They are easy to chop and throw straight into a scone mix or a tagine but if you need them to be more moist, you can soak them in boiling water before use. This makes them more ‘squidgy’ which is good if you need them to act as a binder. For a more grown up treat, you can soak them in tea and/or brandy….!!
If you’re going all out and making something a little luxurious like these Chocolate Date and Whisky Truffles, or if the date is the hero of your dish, the expense of the Medjool is totally warranted – your dish deserves it. I love a pre-dinner nibble of dates stuffed with whipped feta and lemon zest topped with a little sumac, and only a Medjool will do for this.
And if you only need a small quantity, spending a few dollars on excellent dates to top a salad or a cake can make a huge difference to the look, the texture and the taste of your creation.
My advice
So to sum up….big quantities, feeding the kids, drier consistency not an issue, no stuffing required, snacking… The Sayer date is a great choice that you can use freely without feeling guilty about how much you spent on them…!!
Luxurious treats, stuffing, dates are the star, or heck…you just fancy it, then Medjool all the way.
What kinds of date have you used and have you found any other cheaper/better varieties that we should know about..?? We’d love to hear from you!!
