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datesoracle.com/varieties/medjool/October 18, 2026

Variety

Medjool

By Hassen MoumenUpdated October 9, 2026

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Medjool is a large, oval date variety ranging from deep amber to
brown, with soft, pliable flesh around a single elongated pit. It
originated in Morocco’s Tafilalet region and was introduced to the
United States in 1927. The name describes a recognized type, but actual
fruit quality depends on harvest maturity, growing conditions,
post-harvest handling, and storage.

Where Medjool Came From

FAO’s technical account traces Medjool to Morocco’s Tafilalet area
and records its introduction into the United States in 1927. The variety
had already developed a reputation as an export fruit, valued for its
size and appearance. California later became an important production
region, helping make Medjool more familiar to American consumers.

Whole Medjool dates showing their large size, dark amber-brown skin, and soft appearance.
Whole Medjool dates showing their large size, dark amber-brown skin, and soft appearance.

Table: Medjool Nutrition (per 100 g)

Nutrient Amount Source
Energy 277 kcal USDA FoodData Central, FDC 168191
Protein 1.81 g USDA FoodData Central, FDC 168191
Total fat 0.15 g USDA FoodData Central, FDC 168191
Carbohydrate 75 g USDA FoodData Central, FDC 168191
Dietary fiber 6.7 g USDA FoodData Central
Water 21.32 g USDA FoodData Central, FDC 168191

Appearance and Texture

FAO describes Medjool as a soft date, though not the softest among
date varieties. Its large size is one of its clearest visual features.
The skin is commonly wrinkled, and the flesh should feel tender rather
than hard or brittle. Natural variation in color and surface wrinkles is
normal for an agricultural product; a photograph cannot reveal
everything about moisture, aroma, or storage history.

Close-up of Medjool dates showing wrinkled skin and tender flesh.
Close-up of Medjool dates showing wrinkled skin and tender flesh.

How Medjool Is Grown

Date palms are dioecious: male and female flowers occur on separate
palms, so commercial production requires pollination. FAO’s cultivation
guide discusses pollination, bunch management, thinning, irrigation,
harvest, and post-harvest handling as linked parts of production. For a
large-fruited variety such as Medjool, growers manage fruit load to
influence the size and quality of the crop.

Ways to Use Medjool

Medjool is straightforward to serve whole, but its uses extend beyond
snacking. Split and fill it with a nut, seed butter, or soft cheese for
a simple appetizer. Chop it into oatmeal or yogurt. Blend it into
smoothies or date paste. In energy bites and snack bars, its soft flesh
can help bind ingredients together.

Medjool dates prepared as a simple stuffed snack or appetizer.
Medjool dates prepared as a simple stuffed snack or appetizer.

How to Buy and Store It

Read the whole listing, not only the variety name. Look for the
country or region of origin where available, net weight, ingredient
list, pitted status, storage instructions, and a clear description of
the product’s condition. Codex’s standard explains several commercial
presentation categories and the general requirements for dates prepared
for direct consumption.

Medjool date package showing origin, net weight, and storage information.
Medjool date package showing origin, net weight, and storage information.

FAQ

Is every Medjool date the same in taste? No. A study
from UC Agriculture and Natural Resources found substantial genetic
variation among sampled Medjool palms grown in California, suggesting
early introductions may have represented a landrace rather than a single
uniform clone. Individual fruit quality can still vary by origin,
harvest, and handling.

How should I choose Medjool dates when buying? Read
the full listing, not just the variety name. Look for origin, net
weight, ingredients, pitted status, and storage instructions. For online
comparisons, calculate price per ounce or per 100 grams after confirming
equivalent products.

How should I store Medjool dates? Follow the package
storage instructions. Keep dates protected from heat, moisture, and
contaminants. Refrigerate or freeze when the label recommends it or when
you need longer storage. If there is visible mold or an unusual
fermented smell, do not taste the fruit.

Sources

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