Fruit
Barhi
A tier
Barhi is eaten at two stages: bright yellow crunchy khalal (apple-crisp, astringent-sweet) and soft amber rutab/tamar when fully ripe. Soft Barhi is buttery and delicate; crunchy Barhi is a seasonal specialty few other dates offer. Seek yellow Barhi in season for fresh eating like fruit; ripe soft Barhi for dessert plates. Handle soft fruit gently—skin is thin.
Track this ingredient
Unit
Characteristics
Preparations
Dessert PlateKhalal CrunchySoft Fresh
Traits
Buttery SoftDelicateDual Stage EatingOr Crisp YellowSeasonal SpecialtySoft Or Crunchy
History
IQ
Barhi palms were prized in Iraqi date culture for dual-stage eating.
US
Barhi offshoots entered California collections among imported Iraqi cultivars.
US
Specialty markets sold yellow crunchy Barhi as a seasonal treat.
Chefs featured both khalal and soft Barhi on tasting menus.