18 Date Varieties (Different Varieties Including Dried Ones)

Fresh ripe dates.

The cultivation of dates has been going on for a long time, dating back at least 8,000 years to the very ancient region that is now referred to as Iraq. This means dates have been a staple meal and have provided nutrition for considerably longer than most other plants. This demonstrates how helpful dates may be. In certain Arab nations, date palms are called “The Tree of Life.”

Dates are now gaining popularity in the mainstream, with Paleo dieters and whole foods advocates praising their nutritional value. So let’s get on board and discuss the many kinds of dates, along with their characteristics, appearances, and nutritional benefits.

Types of Dates


Ajwa dates on a bowl.

When you eat Ajwa Dates, they are extremely sweet and feel smooth in the tongue. These kind of dates are dry yet soft, and they are said to have therapeutic qualities. There’s a legend about a Muslim prophet who says that if you eat seven Ajwas each morning, you’ll be safe from both magic and poison until nightfall. They are considered a superfood, while also being delicious to eat. These dates come in large sizes and have a strong cinnamon taste. They also happen to be the most costly dates available, but are definitely worth the investment.


They are a kind of date that is native to Africa. They’re soft, sweet dates with a fibrous texture and a deep flavor. They are reddish-brown to amber in hue and range in size from big to extremely huge. Because of their high moisture, they are perfect for eating raw. These dates are produced and mature early in the season in Saudi Arabia, Palestine, Morocco, and Jordan.


A bunch of Ambera dates.

Ambera Dates are high-quality dates that are renowned for their enormous size and therapeutic properties. They are from the Saudi Arabian city of Medina. They are regarded as arguably the best Madinah dates available. They are meaty and soft, as well as being amongst the biggest Medinah dates.


These dates happen to be quite rich, with a taste that is reminiscent of syrup, butterscotch, brown sugar, and caramel. They are the most delicate of the dates discussed in this guide, maturing late and being the tiniest. The skin of these dates is solid and becomes amber when cured, and the skin is a gold brown when ready to eat. When they’re yellow, they’re crunchy, and when they’re brown, they’re mushy. In either state, they are delectable. Barhi dates are called from the “Barh” winds of Arabic. These dates have a creamy, smooth interior.


The black, thin skin of Piarom dates is completely connected to the flesh. They possess a distinct sweet flavor with caramel and toffee undertones. They have a long, thin, oval, semi-dry form with a black to dark brown skin and a size that ranges from 2 to 6 centimeters. They are good for individuals with high blood pressure levels and diabetes because of their fructose content. The pitted dates may be stuffed with almonds to provide a delicate munch for your quiet nights. Since 6,000 BC, they have been grown across the Middle East and the Persian Gulf.

Deglet Noor

This semi-dry variety is renowned for its beautiful Date taste, which is delicate and sweet in flavor. Their skin ripens from deep brown to amber, and their size ranges from medium to big. Deglet Noors ripen late during the season and are great for cooking. When held up to the sun, the middle section of this type of date appears golden or bright, thus the term “date of the light.” The origin of these dates is unknown.


These dates have a sweet taste and are hefty. They are oblong in form and range in size from medium to big. They have red skin and delicate meat, and their skin becomes amber when fully mature. When cured, it will become a golden brown color. They look and taste a lot like Barhi dates, and they mature late in the season as well.

Dried form of dates

Dates are dried and matured on its tree in the sun. These dates have a 12-month or longer shelf life. You may also freeze these dates for a maximum of five years to keep their wonderful taste. They have a great robust taste and include approximately 5 grams of fiber and 3 grams of protein in every serving. They also include iron, calcium, and B vitamins, as well as vitamin K and C. They’re also a fantastic energy source.


Mazafati dates on a white plate.

These dates have a natural smooth flavor of chocolate and caramel with brown sugar undertones and contain 15 to 35 percent moisture. They have a rich brown hue and have a velvety, meaty look. Mazafati dates are typically 2.5 to 5 in diameter and have a flesh that is quite thick. Vitamins, fiber, and potassium abound in Mazafati dates. As a snack, you may eat them straight from your bag. Fill the pits using cheese, or pretty much anything that you want to fill them with. These dates are from Bam, an Iranian city present in Kerman.


Barhi dates are crisp and sweet, and have a taste that can be described as syrupy. Barhi are the tiniest and most delicate of all the dates. When the fruit is kept, the hard flesh and skin become amber before turning golden brown, and the size of the date ranges from tiny to medium.

They are excellent for use in desserts because they retain their texture which allows them to combine well with a variety of fruits. The palm of this type of date was brought to California from Basra, a city in Iraq, in 1913.


These dates are soft with a caramel or honey flavor. Halawi is another spelling of the name, and it translates to ‘sweet’. They mature in the middle of the season and are modest to medium. They possess a skin that is gold brown in color, with delicate meat. They have a deep caramel taste and are wrinkled more than regular dates. They melt in the tongue and are ideal for caramel lovers. Tahy can be a wonderful addition to pretty much any cheese and wine tasting get-together since they’re used in so many savory recipes and match so well with cheese.


These Algerian dates are very delicious. They are oblong in form and have an amber hue. They’re also very substantial in size.


These dates have a thin and meaty skin that sticks to the fruit’s flesh, along with a smooth texture and has the finest flavor of all the dates; they are soft, sweet, and fleshy, and range in size from 3 to 6 cm.

They are semi-dry, long, oval-shaped dates with a beautiful reddish black hue and a range of sizes from 3 to 5 cm. You may eat them whole or stuff or slice them into ice-creams, cakes, candy bars, breads, puddings, and cereals. Rabbi Date is one of Iran’s most delicious and oldest dates, grown in Chabahar, Zabul, Iranshahr, along with other places throughout Sistan and Baluchistan.


Kalmi dates, which are native to Oman, are both rich and dry. During the Ramadan celebrations, they are immensely popular. They are usually cylindrical and black in appearance. It’s also a pretty tiny item. They’re rich in minerals and potassium, and they may even help avoid a variety of illnesses, including diarrhea. These are the most popular Safawi dates, not to mention that they contain just the perfect degree of sweetness. They’re a wonderful date variety belonging to Saudi Arabia that’s grown in Madinah.


Soft and delicious, but not excessively so, are these dates. As they mature, they turn from orange-brown to a light-brown. They are big and oblong in shape, with solid flesh throughout the entire ripening period. They offer the very best of both worlds, owing to their pleasing texture and taste. They’re finest eaten while they’re still green, and they’ll ripen in the middle of the season. However, since they cannot be stored for long, they must be consumed as soon as possible after being plucked. They possess a sweet, caramel-like taste that is quite similar to Halamy dates. These dates are claimed believed to be possibly the gooiest you’ll ever eat, and they’ll melt in the mouth and leave quite a sweetened aftertaste.


They have a subtle nutty taste and are quite dry. The fruit is rectangular in form and golden-brown in color, and it ripens late during the season. Because of their ideal association with bakeries, these dates are also called bread dates. In Algeria, Thuri or Thoory is well-known.


They’re semi-dry, with a pleasant taste and delicate texture. Sayer dates are oval and long, with a diameter of 2.5 to 5 cm. They start with yellow, but then ripen to amber, dark brown, and reddish. They’re excellent for snacking right from the pockets, but they’re also delicious in savory and sweet recipes. Sayer dates are native to the Middle East, as well as the Persian Gulf region.


These dates have a caramel-like sweetness to them. When they’re newly harvested, they’re very sticky, and they’re often served with Arabic coffee. Khola are light-skinned and come from the Saudi Arabian provinces of Al Qaseem and Al Kharj. They have golden brown skin that is somewhat transparent. They’re a delicious treat that’s also packed with fiber, antioxidants, and minerals. They’re also free of sodium, fat, and cholesterol. They’re a fantastic snack for anyone looking for a fast boost of energy.


Khudri dates possess wrinkled skin and are dark brown in hue. They’re delicious and come in both little and big quantities. They are frequently exported since they keep for long periods and are quite cheap. Vitamins, folic acid, magnesium, potassium, calcium, and iron are all found in Khudri dates. They also include fiber, and a number of studies have shown that the Khudri dates provide an excellent method to prevent cancer in the body. They’re also excellent for bolstering a fragile heart.

Final Word

To sum up, we hope that this blog will prove useful to you in knowing about the various varieties of dates, and the benefits that this highly nutritious fruit has to offer.

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