Red Dates

These deep red fruits, members of the buckthorn family and also known as jujubes, are usually sold dried in 1-pound plastic sacks labeled either “red dates” or “dried dates.” They come both pitted and not—though I prefer the latter for their superior taste and fragrance—and are usually soaked in hot water for 20 to 30 minutes, depending on the recipe, before using. They are steamed and used in stocks, steamed together with chicken, or added to clay pots, savory soups, or sweet soups of lotus seeds and red beans. Once the package is opened, transfer the dates to a covered jar and store them in a cool place, where they will keep for about 6 months. In recent times, fresh red dates have been turning up in Chinatown markets. They are oval, hard, and their exteriors are red to mottled yellow. Fresh red dates are used the same way as dried dates and can be eaten raw. They will keep in an open bowl for up to 5 days. Later, as they age, they redden and become dry and wrinkled. They will dry thoroughly in about 3 weeks. Once dried, store them as you would purchased dried dates.