What Are Barhi Dates?

Barhi dates are a small, round date variety prized for their honey-and-butterscotch flavor — uniquely, they’re delicious eaten two ways: crisp and bright yellow like a sweet apple, or soft, amber, and caramel-like once fully ripe. They’re among the sweetest dates grown, with a creamy texture and almost no fibrousness when ripe.

We grow Barhi at our family ranch in Sky Valley, in California’s Coachella Valley, so the notes below come from the trees themselves — not a reference book.

We grow these. Barhi Dates from our family farm in Sky Valley, California — back in season shortly. See them →

Barhi dates at a glance

Size & shape	Small, round to oval — smaller than a Medjool
Color	Bright yellow when fresh (khalal); deep amber to brown when soft (rutab/tamr)
Flavor	Honey, butterscotch, brown sugar; mild, never harsh
Texture	Crunchy and apple-like when yellow; soft and creamy when ripe
Best for	Eating fresh out of hand; a delicacy when sold fresh-yellow
Origin	Cultivated for centuries; the name traces to Basra, Iraq

What do Barhi dates taste like?

Ripe Barhi taste like caramel or butterscotch with a touch of honey — soft, smooth, and intensely sweet without being cloying. Eaten at the earlier yellow stage, they’re crisp like a firm grape or apple, lightly sweet with a clean, faintly astringent snap that fades as they ripen. Many people who try a fresh yellow Barhi for the first time are surprised a date can be crunchy at all.

Why are Barhi dates eaten yellow?

Most dates are only enjoyed once they’re soft and brown. Barhi are special because they’re also eaten at the khalal stage — fully grown but still bright yellow and crunchy. At this stage they have a delicate sweetness and a fresh, snappy bite, and they’re considered a seasonal treat. Left a little longer, the same date softens, darkens, and turns into the rich caramel version. One variety, two completely different eating experiences.

Barhi vs Medjool dates: what’s the difference?

Both are excellent, but they’re built for different moments.

	Barhi	Medjool
Size	Small, round	Large, plump
Flavor	Butterscotch / honey	Caramel / toffee
Texture	Crunchy (yellow) or creamy (ripe)	Soft and chewy
Eaten fresh-yellow?	Yes — a hallmark	Rarely
Best use	Eating as a fresh delicacy	Snacking, stuffing, baking

If you love the idea of a date you can eat like fresh fruit, Barhi is the one. If you want the classic big, soft, stuff-able date, that’s Medjool. See the full breakdown in our Deglet Noor vs Medjool guide and our guide to date varieties.

How do you eat Barhi dates?

Eat them straight from the strand — that’s how they shine. Ripe Barhi need nothing added; they’re dessert on their own. Yellow Barhi are a fresh, seasonal snack best eaten soon after harvest. You can also pair ripe Barhi with a sharp cheese, fold them into yogurt or oatmeal, or use them anywhere you’d want a softer, sweeter date.

How do you store Barhi dates?

Keep soft, ripe Barhi in an airtight container in the refrigerator, where they hold well for several weeks; freeze them to keep them for months. Fresh yellow Barhi are more perishable and are best eaten within a few days of harvest, refrigerated. Bring either to room temperature before serving to let the flavor open up. (More in our guide to storing dates.)

Where can you buy Barhi dates?

Fresh Barhi have a short season and rarely reach grocery shelves, which is why they’re often called a connoisseur’s date. We ship Barhi farm-direct from our Coachella Valley ranch while they’re in season — you can find them on our Barhi dates page.

Frequently asked questions

Are Barhi dates good for you?

Like all dates, Barhi are a whole fruit naturally high in fiber and natural sugars, with potassium and other minerals. They’re an energy-dense snack best enjoyed in sensible portions.

Can you eat the yellow Barhi date raw?

Yes. Yellow (khalal-stage) Barhi are meant to be eaten raw and crunchy — that’s the point. They simply have a fresher, less sweet flavor than the soft ripe stage.

Are Barhi dates the same as Medjool?

No. They’re different varieties. Barhi are smaller, can be eaten yellow and crunchy, and lean toward butterscotch; Medjool are larger, always eaten soft, and lean toward caramel.

Why are Barhi dates hard to find?

Fresh yellow Barhi are perishable and have a short harvest window, so they don’t ship or store like mass-market dates. Most are sold close to where they’re grown or direct from farms.