Honey Dates, Pitted
Honey dates are soft, moist dates named for their flavour: a rich, honeyed sweetness with hints of caramel and a sticky, almost melting flesh. The skin is thin and golden to dark brown, and the stone has already been removed.
They sit between everyday baking dates and large dessert dates, soft enough to eat as a treat on their own but pitted and ready to use, so there is no slitting or stoning before they go into a recipe.
How to use them
Serve them at iftar and on Eid platters, stuff them with walnut halves, almonds or cream cheese, or wrap them around a piece of dark chocolate. They blend smoothly into date shakes and smoothies, melt into sticky toffee pudding and date cake, and sweeten oatmeal, halwa and sheer khurma. Technique tip: chill them for fifteen minutes before chopping and the knife will not stick.
Details
| Ingredients | Dates. The full declaration is printed on the pack. |
|---|---|
| Botanical name | Phoenix dactylifera |
| Size | 1kg |
| Storage | Keep sealed in a cool, dry place, or refrigerate for longer keeping. |
| Note | Although pitted, dates may occasionally contain a pit or pit fragment. |
Also known as
Honey dates, Soft dates, Pitted honey dates, Khajoor, Tamar, تمر (Arabic), Dátiles (Spanish), Dattes (French)
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