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Pitted Medjoul Dates

Our pitted Medjoul dates, among the most popular varieties, come from the Morocco - Egypt area. They have a tender consistency and soft pulp as well as being medium-large in size. In addition to meeting the needs of the catering industry, they are used in the main Middle Eastern pastry products and in raw food pastry processing.

Ingredients

Dates

Suggestions for use

Pitted Medjool dates are used both in the world of catering and in pastry making. In Middle Eastern pastry making they are used to make Maamoul, Makrouds, Iranian Ranginak and various other recipes typical of the Arab world. Raw pastry making (raw food in pastry making, in its purest sense, does not include the use of wheat, animal proteins, soy, yeast and refined sugar) sees dates as a valid ingredient for the creation of recipes that do not require cooking.

Storage recommendations

Store at temperatures lower than -18°C and use preferably by the best before date. In order to best preserve all the fruit organoleptic qualities, thaw at room temperature or in the refrigerator at 4°C for around 30 minutes.