Pitted Dates (Khajoor)
Pitted dates are whole dates with the stone taken out, so they are ready to eat, chop or blend straight from the bag. They are honey brown, gently chewy and sweet with notes of caramel and brown sugar, with a firmer bite than the large soft dessert dates.
That firmer texture is what makes them the everyday baking date. They chop cleanly without turning to paste, hold their shape in loaves and cookies, and still soften down beautifully when simmered.
How to use them
Serve them at iftar, chop them into date squares, date loaf, cookies and granola, or simmer them into a smooth paste for maamoul and kleicha. Blend them into smoothies and date shakes, or use them to sweeten chutneys, halwa and energy balls without refined sugar. Technique tip: for a smooth date paste, cover them with just boiled water for ten minutes, then blend with a splash of the soaking water.
Details
| Ingredients | Dates, canola oil. The full declaration is printed on the pack. |
|---|---|
| Botanical name | Phoenix dactylifera |
| Size | 1kg |
| Storage | Keep sealed in a cool, dry place away from sunlight. |
| Note | Although pitted, dates may occasionally contain a pit or pit fragment. |
Also known as
Pitted dates, Seedless dates, Khajoor, Khajur, Tamar, Chuhara (dry dates), تمر (Arabic), Dátiles sin hueso (Spanish), Dattes dénoyautées (French)
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