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Product details

The Medjool is unapologetically the king of dates: jumbo-sized, glossy mahogany on the outside, with a flesh that gives like soft caramel and tastes of honey and brown sugar. Ours arrive plump and unwrinkled, hand-graded for size, packed in a single layer so they reach you intact. One Medjool, halved and stuffed with an almond or a sliver of soft cheese, is a complete moment in itself. They are a cornerstone of iftar, a thoughtful Diwali gift, and the rare healthy treat that needs no apology.

Where We Source

Medjool dates have a remarkable history. They were nearly lost to disease in Morocco in the early 1900s, saved by a small consignment of offshoots sent to California’s Bard Valley, and from there carefully restored to commercial scale. We source from three regions, depending on the season: the Jordan Valley straddling Jordan and the West Bank, the Medina-Qassim belt in Saudi Arabia, and Bard Valley in southern California. Each origin brings a slightly different profile. Jordan Valley fruit is the softest and most caramel-forward, Saudi Medjool tends drier and richer, and Californian fruit is the most uniform in size.

How to Enjoy

• Stuffed: Pit and fill with a roasted almond, walnut, or a small piece of paneer or goat cheese.
• Energy balls: Blend with oats, cocoa and nuts; no added sweetener needed.
• Smoothies and shakes: Two pitted Medjools blended into milk and banana replace any sugar.
• Iftar plate: Serve three with a glass of cold milk or laban to break the fast in the traditional way.

Storage & Freshness

Medjool dates stay perfect at room temperature for up to four weeks in an airtight container. Beyond that, refrigerate to keep the flesh soft and prevent sugar crystals from forming on the skin. In Jaipur summers, we recommend refrigeration from day one. Stored cold, Medjools keep beautifully for six to nine months. If they harden, ten seconds of steam or a few hours back at room temperature returns them to their original texture.

Nutritional Snapshot (per 30g serving, roughly 1.5 dates)

• Calories: ~80 kcal
• Natural sugars: ~20 g (glucose and fructose, no added sugar)
• Fibre: ~2.0 g
• Iron: ~0.3 mg | Potassium: ~200 mg
• Key micronutrients: Magnesium, Vitamin B6, Copper

Frequently Asked

Why are Medjool dates more expensive than other dates?
Medjool trees yield far less fruit per palm than commercial varieties, and the harvest is almost entirely manual. Each cluster is hand-thinned during growth so the remaining fruit reaches its signature jumbo size, and ripe dates are picked individually as they mature. The fruit is also fragile, requiring careful single-layer packing. The cost reflects the lower yield, the labour, and the fact that this is a fresh-style soft date, not a long-shelf-life dry date.

Are these dates sticky because sugar has been added?
No. The natural moisture in a ripe Medjool can sometimes draw glucose and fructose to the surface, which makes the skin look slightly sugary or feel tacky. This is the date’s own sugar, not added syrup or coating. We do not glaze, spray or coat our dates with anything. If you prefer a less sticky finish, a brief refrigeration of the open pack firms the surface within an hour.

Can diabetics eat Medjool dates?
Medjool dates are high in natural sugar but also bring fibre, potassium and magnesium, which moderates the blood-sugar response compared to refined sweets. Many endocrinologists allow one to two dates per day, ideally paired with a protein or fat such as nuts or yoghurt to slow absorption. If you are managing diabetes or pre-diabetes, please confirm portion size with your doctor or dietitian before including dates regularly.

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