Medjool Dates Recipe
Make Medjool Dates Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Whole fruit & serving
Optional fillings & toppings
Method
Whole fruit & serving
- 1
Prepare dates
Rinse the Medjool dates briefly under cool running water to remove any surface dust; drain and pat dry with a clean towel. If dates are very sticky, toss briefly with the lemon juice to lightly coat and reduce tackiness, then blot excess.
- 2
Pit dates (if not pitted)
Make a lengthwise slit in each date with a small knife and gently pry out the pit, keeping the base attached so the date forms a small pocket for filling. Discard pits.
- 3
Serve whole (no filling)
Place rinsed, pitted whole dates on a small platter and serve at room temperature as a simple snack or accompaniment to cheese and nuts.
Optional fillings & toppings
- 4
Fill with cheese and nuts
Using a small spoon or a piping bag, spoon about 1 teaspoon of soft goat cheese or cream cheese into the pocket of each pitted date. Press an almond or pecan half into the cheese so it is partially embedded.
- 5
Add crunchy topping
If desired, sprinkle about 1/4 teaspoon of chopped walnuts and a pinch of flaky sea salt over each filled date to add texture and contrast.
- 6
Optional coconut coating
For a different variation, instead of inserting a nut, roll the cheese-filled end of the date in the shredded coconut to coat lightly.
- 7
Finish and serve
Arrange filled dates on a serving plate. If you like, drizzle each with a small amount (about 1 teaspoon per 12 dates) of honey or maple syrup for added sweetness. Serve immediately at room temperature.