Dates.

[Guest guest]

All,

 

I refer to those very sweet fruits from the edge of the desert.

Occasionally I see them in the market proclaiming to be fresh and have

even bought them when they are hard. However typically regular dates

are widely available and look little like the truly raw items I see.

 

Are dates generally dried or heat processed as indeed nuts are?

 

Peter

[Guest guest]

Peter,

 

I have seen four ways dates are sold:

 

1. Darker, dried, shining ones, have been treated with glucose in

order to prevent them for mold. They are the worst. Industry have

taken its part in them.

 

2. Dried ones, they don't shine, and have a clear matt brown color.

If they come from from Tunicia or Morocco, you have a good

probability them being raw and unheated. Usually are still on their

own branch.

 

3. " Fresh " " Salomon " or " Princess fingers " kinds; from Israel

usually... Well, I wrote " fresh " because they are always frozen

before exported, albeit you see them fresh (no frozen) at your shop.

 

4. The bes ones I ever have eaten, were the ones I bought from the

East of Spain or from Morocco and Tunicia, yet UNRIPPED; they were

yellow, and came attached to the branch where they grew. I left them

hang out from a rope, and they were ripening at their own pace

(getting sweet and brown). Then they was full of pleasure (and

enzymes!! :-) )

 

Be happy.

 

PS: I bought them when I traveld there, so I can't give you a name of

any provider...

 

w

[Guest guest]

w

 

Thanks,

 

On what you say my instinct has been guiding me well. On odd occasions

the real item turn up in the local market.

 

Peter

 

 

rawsunlife [no_reply ]

06 November 2003 13:47

rawfood

[Raw Food] Re: Dates.

 

 

 

Peter,

 

I have seen four ways dates are sold:

 

1. Darker, dried, shining ones, have been treated with glucose in

order to prevent them for mold. They are the worst. Industry have

taken its part in them.

 

2. Dried ones, they don't shine, and have a clear matt brown color.

If they come from from Tunicia or Morocco, you have a good

probability them being raw and unheated. Usually are still on their

own branch.

 

3. " Fresh " " Salomon " or " Princess fingers " kinds; from Israel

usually... Well, I wrote " fresh " because they are always frozen

before exported, albeit you see them fresh (no frozen) at your shop.

 

4. The bes ones I ever have eaten, were the ones I bought from the

East of Spain or from Morocco and Tunicia, yet UNRIPPED; they were

yellow, and came attached to the branch where they grew. I left them

hang out from a rope, and they were ripening at their own pace

(getting sweet and brown). Then they was full of pleasure (and

enzymes!! :-) )

 

Be happy.

 

PS: I bought them when I traveld there, so I can't give you a name of

any provider...

 

w