Mukaddasi, Description of Syria, Including Palestine, ed. Guy Le Strange, London 1886, p. 69
winesisrael.com
Adam Montefiore, Israel's Grape Varieties, (History) 2013. Grapes were eaten fresh, as also their leaves used in cooking rice; some would make raisins from the grape, while others made dibs, a treacle prepared by boiling down fruit syrup, usually from dates or raisins.
