Khalal (Hard) stage of Bent Aisha date was developed to rutab (Soft) stage by freezing at-18°C or by oven drying (at 65°C). Freezing method led to the best quality in which the low molecular weight tannin contents were decreased and reducing sugars were increased. So by this treatment the consumption and marketing of Bent Aisha Date can be controlled. Moreover to extend the shelf-life of this date (rutab) it was preserved by drying. The dried dates were of good quality (color, taste and flavor) and was preferred by the consumer. Also, Khalal stage of Bent Aisha date could be processed to acceptable jam with good taste.