Yellow barhi dates have a short, but sweet, window in late summer when they are ripe enough to eat, but still maintain a pleasant, apple-like crunch. Here we thinly slice and pair them with juicy tropical fruits, fresh coconut and silky Greek yogurt. You can also make this breakfast bowl with gooey, ripe barhis, but we highly recommend trying them while they still have their sweet crunch.
- 1 cup Greek yogurt
- ½ cup chopped pineapple
- ½ kiwi, peeled and chopped
- 2 unripe (khalal) Rancho Meladuco barhi dates
- 4 Gooseberries (optional), thinly sliced
- Fresh or toasted coconut, slivered almonds and chia seeds, for sprinkling
- Honey, for drizzling
In a shallow bowl, use a spoon to smear the yogurt in an even layer. Top with the pineapple, kiwi, bahri dates and gooseberries. Sprinkle the coconut, almond and chia seeds over top and drizzle with honey. Enjoy!
Recipe & photo by Julia Heffelfinger