Ramadhan is always the time to buy kurma or dates (especially with a certain whispering commercial on the radio...). SO we thought we would check out the 5 most common kurma you can find on the market and see what they're like in terms of flavour!
It's the time of the year for dates... lots of dates. More dates than you can think of. You know what we're talking about: those yummy, almost candy-sweet morsels of dried fruit from the date farm. Ramadhan is always high time to buy dates or kurma. You can find kurma everywhere from the streets to the pasars to the supermarkets. Kurma makes a great iftar or sahoor snack. They're energy dense and should give you an instant boost of energy. Have them on its own or make them into drinks or recipes. Here's the 5 kinds of kurma you're going to find in the markets!
The much revered Adjwa kurma is also fondly called 'kurma Nabi' as it is the variety of kurma that was the favourite of the Prophet Muhammad (pbuh). It only grows well in Madinah in Saudi Arabia. The Adjwa kurma is small, almost like a shriveled grape in size and dark in colour. The flesh is moist, with a pleasant, fruity and musky sweetness. It's the most expensive kurma, retailing at around RM150 per kilo!
Medjool kurma are plump and moist, and often larger than other varieties. They have almost a rugby-ball shape to them. The flavour is intensely sweet with a soft, mushy texture. Medjool dates often come from the USA, where they're commonly grown. It goes for around RM80 per kg in the market, making it one of the more expensive varieties of kurma.
Kurma Madu or 'Bam'
The Bam date or 'kurma madu' as it is known in Malaysia hails from Iran. They're plump, dark coloured fruits with moist, soft flesh that has a sweet caramel flavour vaguely reminiscent of good quality palm sugar. This variety has a very long shelf life, and is great made into a smoothie because of it's flavour.
This commonly found kurma was originally grown in Algeria. The name means 'date of light', so called because of its golden colour when held up to the sun (or you know, light). They're a firm fleshed kurma, with a honey-sweetness and a faintly spicy aftertaste, like it was lightly seasoned with cinnamon. Despite being a common variety, the Deglet Nour is actually quite prized for its lovely colour and flavour.
It's easy to identify this variety. They're glossy and shiny! The texture is similar to the Deglet Nour, but it is less overtly sweet and is ever so slightly moister. It's a good kurma if you want a good balance of sweetness and firmness. Tunisia is a major exporter of this variety.
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