Then, there are the various date varieties that have their own distinct characteristics. Deglet noor has a firm texture that lends well to baking and cooking while medjool is jam-like. But no matter the variety, dates can be enjoyed on its own, much like dried apricots or raisins, and consumers are spoilt for choice when it comes to options, especially if they wish to scrutinise suppliers of dates.
Got more date-ing questions? We’ve got some answers below:
CAN WE LET FRESH DATES DRY OUT ON THEIR OWN?
It’s best not to, said Jaclyn Reutens, a clinical and sports dietitian with Aptima Nutrition & Sports Consultants. Fresh dates will go bad in Singapore’s humidity when left out in the open. To keep them for as long as six months, she recommends storing dates, both fresh and dried ones, in airtight containers and placing them in the refrigerator or freezer.
If you’re keen to make dried dates, you can try with a dehydrator or an oven that is heated to a certain temperature for many hours. “But do not expect the same results as store-bought dried dates,” said Reutens. “The dried dates we get from the supermarkets have been dehydrated according to food manufacturing standards.”
WHAT IS THAT WHITE SUBSTANCE WE SEE ON DATES?
It’s crystallised sugar, said Reutens, and it can appear on both fresh and dried versions. “As the dates age, the sugars in them gradually move to the surface and form white spots.” Dates to avoid are the ones that have a sour or fermented smell, and taste bitter, she said.
Source: CNA
