🌴 Medjool Dates
Medjool dates are a large, soft variety of date with thin, wrinkled skin and dense, sticky flesh that tastes of caramel and honey. They are eaten fresh or semi-dried straight from the box, served with coffee, or stuffed and offered to guests. Because they are naturally very sweet, a few dates go a long way.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 2 Medjool dates (about 40 g)
- 4–5 orange segments
- a pinch of ground cinnamon
Method
- Choose plump, glossy dates and store them in the fridge in a closed container.
- Slit each date lengthwise and remove the pit.
- Arrange with the orange segments, dust with cinnamon and serve with coffee or tea.
How to make it lighter
- One large Medjool date weighs about 20–25 g, so count dates individually in the app.
- Pair a date with a protein snack or a meal instead of eating a handful on its own.
- Chop one date into porridge or salad to sweeten it in place of added sugar.
History
The Medjool variety is traditionally associated with Morocco, and offshoots were taken to the United States in the 1920s, where the cultivar was later grown commercially. Today Medjool dates are farmed in the US, the Middle East, Morocco and other dry regions, and dates are widely eaten during Ramadan to break the fast.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Medjool Dates and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →