DATES

Fresh dates ‘are so remarkably luscious that there would be no end to eating them, were it not for fear of the dangerous consequences that would be sure to ensue’ noted Pliny the Elder about 2000 years ago. In moderation, however, they make the perfect snack, and they bring moist deliciousness to fruit breads, cakes, cookies, muffins, stuffing, crumble toppings, salads or combined with meats in tagines. They can also be used to make pastry and a topping treat for ice cream. And there’s even more: thick, sticky date syrup has been enjoyed as a sweetener for thousands of years in the Middle East and North Africa, drizzled over tahini or yoghurt. For our hero date recipe, however, we slipped over to the savoury side with a salad that pairs dates with grated parsnip and spices up the relationship with a zesty dressing.

WHAT TO LOOK FOR

There are hundreds of varieties of dates, dried, semi-dried and fresh, pitted and unpitted. Dried dates are an inexpensive and nourishing snack (long ago they sustained Arab sailors during long voyages of trade and discovery) and are ideal for snacking, cooking and baking.

Unpitted dates will have better flavour than pitted as they stay moister. Fresh dates should be plump and moist with glossy skins. Dried dates, though a little wrinkly, shouldn’t look withered, and should still be plump and glossy, with an even colour. Avoid those with crystallised sugar on their skins, as this means they are not quite as fresh as you might like. When buying packaged dates, check the use-by or best-before date.

If using pitted dates, check as you chop, as there can sometimes be traces of stones (also called pits). Fresh or soft dates such as the large plump fleshy Medjool dates have a chewy toffee-like taste and are sold loose and prepacked (often pricy but worth it). Medjool dates are particularly delicious in salads and desserts.

HOW TO STORE THEM

Fresh or dried, dates keep well for a few months in an airtight container in a cool, dry cupboard. They freeze very well, and this prevents the sugars in them from drying out and creating white sugar spots.

WHAT’S IN THEM?

Five regular dried dates (about 25 g/1 oz) have 300 kilojoules (72 calories), 0.5 g protein, no fat, 17 g carbs (16.5 g sugars, 0.5 g starches), 2.5 g fibre, 180 mg potassium, and a low GI (39–45) and GL (7).

WHAT ELSE?

There’s also date sugar. Although resembling a brown sugar, it is simply powdered dried dates. As it does not dissolve or melt and tends to clump, it is not ideal as a sugar substitute in baking. But it comes into its own as a tangy, sweetish topping over porridge or yoghurt, or in crumbles.

HERO RECIPE

Parsnip, yoghurt and date salad (here )