Barhi Dates

A truly distinctive and beloved date, unique for being delicious at two different stages of ripeness: first as a crunchy, tropical fruit, and later as a soft, butterscotch-like confection.

Small to medium, nearly round to oval. At the Khalal (crunchy) stage, it is bright yellow to golden-orange, firm, and crunchy with a thin skin. Its flavor is surprisingly complex: sweet, with notes of coconut, sugarcane, and cinnamon. At the Rutab/Tamr (soft) stage, it turns amber to dark brown, becomes soft, creamy, and almost melts in the mouth, with a rich, butterscotch-like flavor.

Originated in southern Iraq, near Basra, and is still highly prized there. The name "Barhi" comes from the Arabic word "Barh" (بارح) meaning "hot wind". These hot winds from the desert help the dates ripen on the tree. It was later introduced to Saudi Arabia (through Unaizah), Iran, and the United States (California). Highly productive trees can yield up to 250 kg per year. Harvested for Khalal in late July to August, and for Rutab/Tamr in September.

Highly nutritious at all stages. A good source of fiber, iron, potassium, B-vitamins, and antioxidants. Yellow Barhi dates at the Khalal stage are known to have fewer calories (about 84 per 100g) compared to other dates like Medjool (approximately 277 per 100g). Rich in natural sugars (glucose, fructose, sucrose) for quick energy.

The high fiber content aids digestion and helps prevent constipation. The iron content is useful for combating anemia and fatigue. In the Khalal stage, their lower sugar content and higher water content make them a refreshing and less calorie-dense snack. Studies suggest Barhi dates may reduce artery calcification and risk of heart disease due to their antioxidants. In Iraq, they are a cherished seasonal treat, especially the crunchy yellow ones which are a symbol of late summer.