While dates are less common in the West, they are consumed in abundance in Middle Eastern and South Asian countries. I live in a neighborhood with a large Pakistani community and I always see them at the train station snacking on dates. It’s definitely healthier than the bag of chips everyone else is snacking on.
Let’s take a sweet break from the Indian Food Odyssey with a quick salad that’s good to enjoy at any time.
Summer is coming and now the pressure is on to lose the winter 10. With fiber rich dates, this is a filling salad you can have for dessert that will keep those late night hunger pangs at bay.
- 2 bananas, sliced
- 24 pitted dates, chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
Mint Syrup Ingredients:
- 1 cup water
- 7 stalks mint
- 1 1/2 cups sugar
To make the syrup, remove the mint leaves from the stalks.
In a saucepan, combine water and mint leaves. Bring to a boil. Remove from heat, cover and leave for 1 hour, for the mint flavor to infuse the water.
Remove mint leaves, squeezing out all water from them into the saucepan.
Add sugar. Bring to a boil and boil for about 10 minutes, until you have a syrup consistency.
In a bowl, combine bananas, dates, lemon juice, cardamom and ginger. Stir to combine.
To serve, place fruit in a bowl. Pour 2-3 tablespoons of syrup over each serving, according to taste. Garnish with mint leaves.
Notes: The leftover syrup will turn to icing as it chills, however just take a few tablespoons and put in the microwave to melt it and it can keep.