Dates are traditional way to break fast at Ramadan

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During the Muslim holy month of Ramadan, Sameer Sarmast leaves the house each day with his wallet, his keys – and dates.

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During the monthlong observance of Ramadan, Muslims fast from dawn to sunset. After dark, most will eat dates.  MATTHEW MEAD/ASSOCIATED PRESS
MATTHEW MEAD/ASSOCIATED PRESS
During the monthlong observance of Ramadan, Muslims fast from dawn to sunset. After dark, most will eat dates.

“I’ll carry a little sandwich bag of dates,” says Sarmast, the host of the Web program Sa-meer’s Eats, which reviews restaurants that follow Muslim dietary laws, called halal. “They’re very big and juicy.”
Sarmast enjoys dates as much as the next guy, he says, but he totes the baggie for a reason: to break his daily fast. The monthlong observance of Ram­adan, intended to purify and refocus the soul, begins this year on June 28. In the weeks that follow, Muslims will fast from dawn to sunset, taking neither food nor water.

And while the foods they eat and drink when the sun is down might vary from culture to culture – there are 1.6 billion Muslims in the world, according to Pew Research Center, spanning every inhabited continent – most will break the fast with dates.

“This is basic in every society,” says Abassie Jarr-Koroma, a tour guide at the Islamic Center of Washington, D.C. “Every society has their own traditions. But the main one is the dates.”

The tradition springs in part from the Prophet Mu­ham­mad’s habit of breaking his own fast with dates, says Jarr-Koroma. But the fruit also offers practical physiological effects. After not eating or drinking all day, the body is depleted of nutrients. Dates deliver a hit of energy-boosting carbohydrates, tempered by fiber, which makes them burn more slowly, says Lori Zanini, a spokeswoman for the Chicago-based Academy of Nutrition and Dietetics.

Translation: They won’t make you crash the way a candy bar will.

“It has no fat, no cholesterol, no sodium. It’s just a quick source of energy with a lot of vitamins, minerals and nutrients,” Zanini says.

Nearly all dates produced in the United States come from the dry lands of southern California and Arizona. Production is small, according to government figures, about 33,000 tons in 2011.

Dates are eaten in only 5 percent of U.S. households, says John Haydock, global vice president of sales for Datepac, the processing and sales arm of the Bard Valley Medjool Date Growers As­so­ciation. But sales spike during Ramadan.

“We see it all over the country,” Haydock says. “But in certain parts of the country where there’s a higher Muslim population, consumption just goes through the roof.”

In the U.S., only Christmas sales are higher than Ram­a­dan, he says, and only by a small margin.

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