Fruit
Khadrawy
A tier
Khadrawy is a soft-to-semi-soft Iraqi cultivar with dark amber-to-mahogany skin, tender flesh, and a rich molasses edge that sits deeper and less floral than Deglet Noor’s light honey. Fruit runs medium in size; the texture stays moist enough for out-of-hand eating yet firm enough that pieces do not smear when chopped for salads or grain bowls. In California collections it has long been a grower favourite for relatively early ripening and reliable soft quality in cooler desert pockets. Cooks treat Khadrawy as a middle path—softer and more aromatic than Zahidi, less bulky and sticky than Medjool—so it shines on cheese boards and in Middle Eastern stews where dates melt into the sauce. Dried further it still chops cleanly for cookies. Store cool and dry; high natural moisture means quality drops if fruit sits warm in sealed plastic.
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History
Khadrawy palms were cultivated in Iraqi date regions for soft, dark, rich fruit.
Khadrawy entered US experimental gardens with Iraqi offshoot imports.
California growers kept Khadrawy for early soft dates in local markets.
Specialty date boxes featured Khadrawy as a lesser-known soft alternative to Medjool.