258 DATE GROWING 



Khanayzi, Khaiiezi, said to be the name of a 

 tribe; a soft date from Oman, also found in limited 

 quantity at Busreh. It is considered one of the best 

 general purpose varieties of the region and is eaten 

 fresh, cured or boiled. In appearance it closely 

 resembles Khasab, but is earlier, ripening in September. 

 The yield varies greatly, sometimes being large and 

 in other years insignificant, but it is probable that 

 this characteristic will be overcome by proper treat- 

 ment. The only specimens which I have seen were 

 boiled; they may be described as follows: 



Length one and one-fourth inch, breadth eleven- 

 sixteenths, usually broadest about middle; apex 

 bluntly pointed. Dark reddish brown in color 

 (this is said to be the color of the fresh date, too). 

 Flesh one-eighth to three-sixteenths inch thick; 

 soft, not brittle. Seed small but thick; three-fourths 

 inch long, one-fourth wide; tight in cavity; no fibre. 

 Flavor of the boiled date insignificant, but when 

 fresh the variety is considered of first quality. 



Khustawi, Khastawi, Kustawi, originally 

 Khastawani (Pers.), The Date of the Grandees, 

 a delicious dessert date, the most important of its 

 type at Baghdad, from a commercial viewpoint, and 

 one that has proved admirably adapted to American 

 conditions. At Baghdad it is considered a rather 

 shy bearer, in comparison with the commoner Zahidi, 

 although the yield is from 75 to 150 pounds. The 

 dates ripen fairly early, in the first half of September. 

 They pack well and keep well; Arabs assert that 

 they are the least liable to attacks of worms. This 

 date is certain always to be a favorite with those who 

 like the richer and sweeter varieties of this fruit. 



