Dates are sold in bulk or by weight, on their stems in clusters or as packages of dried dates, partially dehydrated or in syrup to preserve their moistness.

When fresh, they keep well in the refrigerator, but they have to be wrapped or placed in an airtight container since they easily absorb flavors from neighboring foods.

Dried or dehydrated, dates will keep for 6 months to a year, depending on the variety, in a cool dry place away from light and heat.

Preparing
The fruit surrounds a large pit that must be removed before eating.
If you need to pit a large quantity of dates for a recipe, boil them for a few minutes; then all you have to do is squeeze them and the pit will come out… no need for a knife!
Dehydrated dates should be soaked in water for several hours to restore their softness before using them.
When dates lose their moisture, the sugar may crystallize under the skin. If you wish to remove these crystals, simply steam the dates for 10 minutes. The sugar will dissolve back into the flesh.

Cooking
Arabs use dates in all kinds of ways: to flavor couscous or salads, to stuff poultry, etc.
You can heat dates in a preparation such as couscous or rice, soften them by steaming, or immerse them in a boiling liquid for a few minutes.
You can also heat them in butter in a skillet before cooking strips of chicken; serve on rice.

Stuffed
Serve dates as sweet treats simply by stuffing them with nuts or almond paste. Before being stuffed, they are usually wrapped in a cloth soaked in orange flower water and rubbed in order to give them a nice shiny appearance and a delicate flavor.
For an original hors d’oeuvre, stuff dates with a creamy cheese or olives; roll them in cream cheese, then in chopped walnuts.