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Dates

Fruits · Dried fruit

Dates

Sticky-sweet dried fruit of the date palm; eaten whole, stuffed, or blended to sweeten bakes and smoothies.

Also called: medjool dates, khajur, hurma, tamr

14 recipes with it

Photo: Carole Raddato from FRANKFURT, Germany, via Wikimedia Commons (CC-BY-SA-2.0)

What it is

Dates are the fruit of the date palm, sold soft (Medjool, large and fudgy), semi-dry (Deglet Noor) or dry. They are oval and brown with wrinkled, glossy skin around a long, thin stone. They are much sweeter and stickier than prunes or figs.

Phoenix dactylifera

How it’s used

  • Eaten whole or stuffed with nuts or cheese
  • Blended into energy balls, smoothies and sauces
  • Baked into sticky toffee pudding and ma'amoul
  • Added to tagines and chutneys

Characteristics

Taste
Very sweet, caramel and honey-like.
Texture
Soft, sticky and chewy.
Sold as
dried, paste
Cooking uses
Usually eaten raw, Suitable for baking

Storage

Refrigerated. Keep sealed in a cool place or the fridge; soft dates keep better chilled. Sugar crystals on the skin are harmless.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
277 kcal
Protein
1.81 g
Carbohydrate
74.97 g
Fat
0.15 g
Fibre
6.7 g
Sugars
66.47 g

USDA FoodData Central: Dates, medjool.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Prunes — In baking and blending; less sweet and slightly tangy.
  • Raisins — Soak first; smaller and less fudgy.

Related ingredients

Recipes with dates

See all 14

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