Mabroom dates are deliciously sweet and sticky, with light red-bronze skin and a lingering toffee-like taste on the palate. They have a smooth and pleasant flavor but are much firmer than other date varieties. Some may even find them quite hard to chew. Mabroom taste different than other date varieties and you will be surprised by their distinctive flavor. Mabroom are not dry but very chewy. Therefore, they’re best eaten at room temperature, not straight out of the fridge.

• Mabroom dates have skin that is almost translucent and dark brown in color. The mabroom dates is not very sweet but has a characteristic taste and chewy flesh. When dried, it has a unique texture that is both soft and firm, with a fibrous taste.
• Mabroom (also spelled Mabroum or Mabrum) is a cultivar of the palm date that is widely grown in Saudi Arabia. It is a large, elongated date similar to the Piarom cultivar.
• Mabroom dates are soft, dry, and not super sweet. Their name to fame is their long slender body like Medjool. Unlike Khudri, Mabroom dates have wrinkles and no flakes.
• These dates can be substituted for caramel candy or melted down into dessert toppings. And, unlike most sweet things, mabroom dates aren’t bad for you. They’re actually an excellent source of iron, potassium, B-vitamins, protein, and fiber.
• Dry or soft (wet) dates are normally eaten out-of-hand. Dates can be chopped and used in sweet dishes. Mabroom is best when it is eaten as-is, it has a rich, smooth texture. Hand-picked and carefully chosen.
• You can find them stuffed with nuts or candied fruits, mashed and baked into pastries and cookies, and even incorporated into savory rice dishes.