Dayri Dates

The Dayri date, also known as the "Monastery date" for its deep black color, is a large and tender variety with a unique earthy sweetness and winey notes.

Large to very large (one of the larger date varieties), with a long, oblong shape and a thick, soft flesh. The skin is a dark brown to almost black color, very tender, and lacks the fibrous texture of some other varieties. Flavor is sweet but modest, with a balanced, earthy finish and notes of molasses and wine. Often described as even more "date-y" in flavor than Medjool, despite being less sugary.

Originates from the Basra region in southern Iraq. It is speculated that its name comes from "Dayr," a region once part of the Ottoman Empire in present-day southern Iraq, known as a cultural center rich in ancient religious history. It was first brought to California in 1913 by date pioneer Paul Popenoe. The Dayri is a late-ripening variety, usually harvested towards the end of the fall date season. In the early Khalal (Bisr) stage, the fruit is a reddish-purple color with an astringent, mouth-numbing taste mixed with a hint of sweetness.

Excellent source of dietary fiber, potassium, protein, iron, folic acid, and B-vitamins. Contains about 143 calories per 100g with 29.5g carbohydrates and 59g fiber (dry weight basis), making it one of the higher-fiber date varieties. Zero fat and no cholesterol.

Very high fiber content promotes digestive health and regularity. Potassium supports heart health and blood pressure regulation. Iron helps combat fatigue and anemia. The moderate sweetness makes it a good choice for those who prefer less intensely sweet dates. Traditionally, dates such as the Dayri variety, were the first food the Prophet Muhammad ate when he broke his fast during Ramadan.