Date Varieties
Types of Dates: Varieties, Textures and How to Tell Them Apart
Hundreds of date varieties are grown worldwide, each with its own texture, sugar profile and best use. This guide groups them in the ways researchers actually classify dates, then links out to detailed pages on the varieties most people search for.
Hundreds of date varieties exist, and published estimates range from more than 600 to more than 2,000 (see how many types of dates there are). They are commonly grouped by moisture, as soft, semi-dry or dry, and by sugar type. Medjool, Deglet Nour and Barhi are among the best-known commercially, and Ajwa is the variety named in hadith.
1.Three Ways to Group Dates
By softness (moisture)
A review of date varieties classifies dates this way:
| Group | Moisture | Examples given |
|---|---|---|
| Soft | 30% or more | Barhi, Halawy, Khadrawi, Medjool |
| Semi-dry | 20 to 30% | Dayri, Deglet Nour, Zahidi |
| Dry | 20% or less | Thoory |
Different sources classify some varieties differently; Medjool’s USDA reference lists 21.3 g of water per 100 g, so moisture varies with ripeness, drying and storage rather than being a single fixed figure.
By sugar type
The Codex standard for dates divides varieties into cane-sugar types, mainly sucrose (such as Deglet Noor), and invert-sugar types, mainly glucose and fructose (such as Barhi, Khadrawa, Halawa and Zahidi). Varieties high in sucrose are generally hard, while those high in invert sugars are usually soft.
By ripeness stage
Dates pass through five recognised stages as they mature. Most traded dates are sold at the fully ripe Tamar stage.
- Hababouk — earliest growth stage, small and green.
- Kimri — unripe, firm and green.
- Khalal — full size, crisp, colour changing, not yet sweet-soft.
- Rutab — ripening, softening, turning brown.
- Tamar — fully ripe, soft or semi-dry, the stage most dates are sold and eaten at.
See the dates guide for more on ripeness stages and how they affect taste and texture.
2.Popular Varieties at a Glance
Descriptions below follow one academic review (Świąder et al., 2020).
| Variety | Colour | Description |
|---|---|---|
| Medjool | Light to dark brown | Soft, large, sweet, attractive; eaten soft or dry |
| Mazafati | Dark brown to black | Soft and fleshy, cylindrical; some sellers market it as Kimia |
| Piarom | Dark brown to black | Semi-dry, fleshy, long and thin |
| Deglet Nour | Dark brown | Semi-dry, firm yet soft, oblong-ovate |
| Barhi | Amber to red-brown | Soft, rounded; recommended fresh at khalal stage |
| Khalas | Amber to red-brown | Tender, melting, translucent |
| Khadrawi | Red to brown | Soft, melting, caramel-like |
| Zahidi | Yellow to brown | Dry to semi-dry, firm, not very sweet |
Ajwa, Sukkari, Safawi, Khudri and Kalmi are not described in that table; see their own pages below.
3.Variety Guides
Each variety below has its own dedicated page with full detail on origin, appearance, taste, nutrition and buying guidance.
4.How to Choose
Start from your purpose, then see best dates for different uses and our Ajwa vs Medjool comparison for a detailed side-by-side look at two of the most commonly compared varieties.
5.Common Questions
Which type of date is healthiest?
No variety is established as healthiest. All dates are energy-dense and high in natural sugar; see how many to eat for portion guidance that applies across varieties.
Are dried dates a different variety?
No. Dryness describes texture or processing, not a variety. See dry dates and pitted dates for more detail.
Sources
- Świąder K, Białek K, Isleten Hosoglu M. “Varieties of date palm fruits (Phoenix dactylifera L.).” Postępy Techniki Przetwórstwa Spożywczego 1/2020:173-179.
- Codex Standard for Dates (CXS 143-1985), as summarised in the same review.
- USDA FoodData Central, Dates, medjool (FDC ID 168191).