Medjool Dates 1Kg
Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of the Babylonian diet 8,000 years ago. Grown in North Africa and Israel, there are several varieties, but only a handful are exported to Britian.
Colours range from honey yellow, red to brown, the last of which is the most common.
Available fresh or dried, they're very sweet, with a rich, deep flavour and a lush, slightly chewy texture. The mahogany brown Medjool variety is the sweetest, and tastes a little like toffee.
Choose the best
Fresh dates should be plump and moist with glossy skins. Dried dates, though a little wrinkly, shouldn't look emaciated, and should still be plump and glossy, with an even colour. They are sold whole, packaged in long narrow boxes, or pressed into blocks.
Dried dates are ready to use straight away - just slice off from the block or pick as many of you need from the box, but you can also soak them in a liquid like tea or various types of alchohol, to boost flavour and moisture.
To remove the stone from a fresh date, just push it out with your fingers, or slit open lengthways, remove, and push the flesh closed again. To remove the skin, pull off the stem, then pinch at one end to push the flesh out.
Fresh dates will keep in an airtight container in the fridge for around a week. Dried dates stored in an airtight container in a cool, dark place will keep for up to a year.
Medjool dates are plump, moist, and luscious, medjool dates are simply divine. They're extremely large and meaty with a tiny pit. Naturally sweet with no sugar added, Medjool dates make a healthy treat packed with potassium.
Widely grown in Arab countries, the date is the fruit of the date palm. Dates are sweet and rich with a chewy, sticky texture. Fresh dates are plump and dark brown with a glossy sheen. Dried dates look very similar and it can be hard to tell the difference if you buy them packaged. Dried dates are often coated in syrup to keep them soft and sticky.
Recipes using date
By Lorraine Pascale
By The Hairy Bikers
By Simon Rimmer
By Tony Singh
By Aktar Islam
Light meals and snacks
Starters and nibbles
By Vivek Singh
By James Martin
By The Hairy Bikers
By Paul Hollywood
By Angela Hartnett
By James Martin
Cakes and baking
As dates are harvested in late autumn and early winter, this is when the best selection is available in the shops and theyre more likely to be fresh. There are hundreds of varieties, but deglet noor from North Africa and the Middle East is the most plentiful. Medjool are large, deep-red coloured dates, usually from Jordan or California. Theyre expensive but worth it for their delicious toffee-like taste. You can buy clusters of dates still on the stem or packaged in boxes €š¬‚¬œ stoned or unstoned. Buy unstoned dates for the best flavour.
Fresh or dried, dates keep really well €š¬‚¬œ for at least a few months in a cool, dark cupboard. They also freeze very well.
Eat dates as a sweet snack, or chop them up and scatter them onto cereal in place of sugar or honey. Chopped up they can also be added to cakes, biscuits and desserts. Theyre delicious served with cheese or as an after dinner treat, stuffed with a whole almond and rolled in icing sugar. North African cuisine makes varied use of dates, notably in tagines and sweet couscous dishes.
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