Medjool Dates (Khajoor)
Medjool dates are the large, soft dates prized across the Middle East and North Africa, often called the king of dates. Each one is plump and glossy with a thin, slightly wrinkled amber to mahogany skin, and the flesh is moist and chewy with a deep caramel and toffee sweetness.
These are sold whole with the pit in, which keeps the fruit fuller and softer than pitted dates that have been opened and handled. Slit them along one side and the stone lifts straight out.
How to use them
Break the fast with a date and water at iftar, set them out with Arabic coffee or chai for guests, or stuff them with almonds, walnuts or tahini for an Eid platter. Blend them into smoothies and date shakes, chop them into sticky toffee pudding, maamoul and energy balls, or simmer them into a date syrup. Technique tip: if they firm up in the cold, warm them in your hand or leave them at room temperature for twenty minutes and they soften right back.
Details
| Ingredients | Medjool 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 | Contains pits. Size and skin colour vary naturally from date to date. |
Also known as
Medjool, Medjoul, Majhool, Khajoor, Khajur, Tamar, تمر مجهول (Arabic), Dátiles Medjool (Spanish), Dattes Medjool (French)
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