Fresh dates are harvested at peak ripeness typically during the Rhutab or Tamar stages and retain high moisture content (20–25%). They are soft, plump, and caramel-like in flavor, though some varieties (e.g., Khalal stage) can be crunchy and less sweet
Common Varieties: Medjool (soft, sweet), Barhi (caramel-like), Deglet Noor (firm, less moist)
Uses: Snacking, salads, baking, or as a natural sweetener
Definition: Sun-dried or mechanically dehydrated dates with moisture content reduced to ≤20% for extended shelf life. They are denser, sweeter, and richer in fiber
Common Varieties: Medjool (moist, chewy), Deglet Noor (firmer), Thoory (driest, "bread date")
Uses: Energy snacks, baking, stews, or rehydrated for cooking
| Attribute | Details |
|---|---|
| Moisture Content | 20–25% |
| Color | Light amber to dark brown (varies by variety) |
| Texture | Soft to semi-firm |
| Shelf Life | 1 month (room temp), 6–12 months (refrigerated), 1 year (frozen) |
| Packaging | Hygienic boxes (500g, 1kg) or bulk cartons (5kg, 15 lbs) |
| Certifications | Organic, ISO, FSSAI (varies by supplier) |
| Attribute | Details |
|---|---|
| Moisture Content | ≤20% (per Codex STAN 143-1985) |
| Water Activity | <0.6 (prevents microbial growth) |
| Texture | Chewy (Medjool) to firm (Thoory) |
| Shelf Life | 1 year (room temp), longer if frozen |
| Packaging | Airtight bags (1kg, 22 lbs bulk), often vacuum-sealed |
| Certifications | Kosher, GMO-free, HACCP, ISO 22000 |
| Nutrient | Fresh Dates | Dried Dates |
|---|---|---|
| Calories | 142 kcal | 277 kcal |
| Carbohydrates | 37 g | 75 g |
| Fiber | 3.5 g | 8 g |
| Potassium | Moderate | 656 mg (14% DV) |
| Iron | 2% DV | 5% DV |
Note: Dried dates have concentrated sugars and nutrients due to water removal
Fresh Dates: Store at 32–40°F (semi-dry) or 0–32°F (soft varieties). Avoid misting and odor absorption (e.g., onions)
Dried Dates: Keep in airtight containers; refrigeration extends freshness
Fresh: Free of bird pecks, rodent bites, and pesticides (organic variants)
Dried: Complies with Codex STAN 143-1985 (max. 10 cfu/g mold, no E. coli
