There are many varieties of dates available worldwide, but the Medjool date is one of two of the most commercially produced varieties within the U.S. The other most commonly produced is the Deglet Noor (or Nour) date, but Medjools are larger, softer and sweeter.

Medjool dates can be consumed fresh or dried, and it’s common for them to be dried, which lengthens their life span and prevents early spoilage.
Medjool dates have a deep brown skin color with a flavor that can be described as caramel-like. When holding a dried medjool date in your hand, you first feel its firm yet wrinkled textured, but don’t make any quick judgments — upon biting into a medjool date, you will see that the inside is actually moist and meaty.

Medjool dates vary greatly in size, and at present there are no industry standards for size. You will sometimes see medjool dates described as “large,” “jumbo” or “super,” which is a general reference to their length as well as their circumference.

Once you get a hang of how to incorporate Medjool dates into your daily diet and recipes, they will quickly become one of your favorite raw food kitchen staples!

 

Reference: draxe.com