Unpitted Medjool Dates
Medjool dates are the big, soft, caramel-sweet ones. They taste like someone already added brown sugar, and they contain a pit, so bite carefully.
What It Is
Medjool is the largest of the common date varieties, and the difference from smaller dates is real: the flesh is thick, almost creamy, and sweet enough to stand in for candy. They grow in hot, dry climates and have been eaten across the Middle East and North Africa for thousands of years. These are unsulfured, so the color stays a deep, natural amber rather than bright orange.
The pit runs straight through the center. It slips out easily once you know to split the date lengthwise with your fingers or a small knife. The flesh dries slightly as dates age but never gets truly hard.
What To Do
Eat them as they are, or stuff them: a little cream cheese or a whole almond tucked inside each one is a five-minute appetizer that disappears fast. Chopped dates go into oatmeal, granola, and baked goods wherever you would use brown sugar, but with more body. They also blend smooth into a paste that sweetens smoothies or energy balls without any added sugar.
Store them at room temperature for a few weeks, or refrigerate for several months. If they firm up, ten seconds in the microwave brings them back. Always remind anyone eating them that the pit is still inside.
