You've probably had dates before. But never like this. Never with this much variety or this high a quality.
Presenting three of the World's best dates — Mejdool, Khadrawy & Halawy.
Grown where dates grow the best — Mecca, California — on the North shore of the Salton Sea deep in the scorching Southern California desert. There, under the expert eye of our farmer, they grow into soft, syrupy fruit.
Picked at the absolute peak of their season (right now), these dates are fudgy like a brownie, honey-sweet and nutrient-dense. Shipped out the very next day. Ready to be served with a cold glass of milk the next evening.
Medjool Dates
Famous as the World's most delicious varietal, our Medjool Dates are the star of the sampler. Our farmer, Enrique, describes this year’s variety as large, plump, thick, and sticky. Enjoy on their own, blended into smoothies, or topping your favorite desserts.
Khadrawy Dates
This year’s Khadrawy harvest is soft, moist, and gewey. Our Khadrawy dates are smaller and significantly sweeter than the popular Medjool date. They present with a brown sugar flavor that’s particularly hard to resist.
Halawy Dates
Our Halawy Dates are soft and tender, with a light, chewy texture. They’re almost like candy — often described as having a caramel flavor. Their sweetness is more delicate than their counterparts, making them the perfect choice for baking and cooking.
Serving Recommendation
Serve alongside a tall tumbler of milk (preferably whole, almond or oat).
The Organic Date Farm in Mecca, California
Our Ramadan Dates are grown by Enrique and Graciela. Their history in Mecca in long — they raised their five children near the shores of the desolate Salton Sea, across the street from the field of date palms. They worked on that date ranch for decades, before purchasing it themselves over twenty years ago. They're passionate about two things — growing delicious dates, and spending time with their family. Now, their days are filled with both.
"We enjoy more togetherness at the Ranch, more smiles from the ladies in the packing house, more carne asada lunches with the extended family" — Enrique and Graciela
