The perfect sweet treat you've been looking for!
Carmel Sun Medjool Dates will make
any snack richer and flavorful.
Carmel Sun offers a top quality sun dates which is established in markets worldwide. You can see our high-value product in all the top supermarkets and hypermarkets.
The dates we are selling are called “Medjool Dates” and they are produced in California. People all over the world think that these dates, although originally from the middle east, taste better than all other Medjool dates in the world.
Top Quality Medjool Dates
Carmel Sun only gives you the premium quality of dates. Only the freshest and moist dates are handpicked to give you a whole new level of snack time.
Product of the USA
Carmel Sun Medjool Dates are grown in the USA with high quality and consistency expectations. When you taste our product, there will be no surprises—you will simply indulge in the best sun dates in the world.
Packed with sunshine, nutrition and sweetness combined altogether to create a unique sweet flavor.
Carmel Sun Medjool dates are perfect for snack time and the best compliment to any meal. Our sun dates are naturally sweet and often a healthy alternative to sugar. Every one serving (100 grams) of Carmel Sun Medjool Dates contains vitamins and minerals such as fiber, potassium, magnesium and vitamin B6 – all the sweet treat you need in one box.
Our Carmel Sun Dates is available in the following sizes: 11 lbs (5kg), 12 oz (340g), 8 oz (227g).
Spice up your snack time with Carmel Sun Dates
Enjoy the freshness and rich flavor of unique sweetness.
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Get in touch with us.
Sweet Medjool Date Ravioli
Total Time: 3 hours
Makes: 30 ravioli
- 2 cups bold, fruity red wine (such as zinfandel)
- 1/2 cup sugar
- 1/4 cup honey
- 2 cinnamon sticks
- 12 oz. Natural Delights Medjool Dates, pitted and quartered (about 2 cups)
- 1 1/2 cups butter
- 1 2/3 cups flour
- 1 pinch salt
- 2 to 3 tbsp. ice water
- 1 egg, beaten
- Powdered sugar
To prepare compote, bring wine, sugar and honey to a simmer in a heavy bottomed saucepan over medium heat. Cook until the sugar has dissolved then add cinnamon sticks and dates. Reduce heat to low and cook gently for 30 minutes, stirring occasionally. Let cool, and then remove the cinnamon sticks.
Strain any remaining liquid (if any) and transfer dates to a food processor. Process to desired consistency, fine or course, as desired.
To prepare ravioli, wrap butter in foil and place in freezer for 30 minutes. Stir together flour and salt in a large bowl. Remove butter from freezer and coarsely grate over flour. Using a pastry blender or 2 knives, mix until butter is the size of peas. Slowly add water and continue mixing to form a soft dough. Bring pastry together with your hands. It should leave the bowl clean. Wrap in plastic and chill for 30 minutes.
Preheat oven to 400°F. Cut pastry into 2 pieces, one slightly larger than the other. Roll out the smaller piece to about 10×12-inches on a lightly floured board; brush with beaten egg. Starting 1-inch from a corner, place 1 tsp. date mixture every 2 inches (You should have 30). Roll larger piece of pastry to 11×13-inches and carefully place over first sheet and dates. Gently press the pastry to seal the pockets. Cut into 2-inch squares with a pastry cutter and seal edges with a fork or use a ravioli mold. Make a small cut in the top of each ravioli.
Place on a parchment-lined baking sheet and bake for 15 minutes or until ravioli are golden brown. Cool to warm on a rack and dust with powdered sugar. Serve warm.
Blue Cheese, Medjool Date and Bacon Biscuits
Total Time: 37 minutes
- 2 cups flour
- 1/2 cup cornmeal
- 1 tbsp. baking powder
- 1/4 tsp. freshly ground black pepper
- 3/4 cup butter, cut into 1/2-inch cubes
- 3/4 cup Natural Delights Medjool Dates, pitted and chopped
- 1/2 cup cooked crumbled bacon or real bacon pieces
- 1/3 cup crumbled blue cheese
- 3/4 cup light cream (18% milk fat)
Preheat oven to 425°F and line a baking sheet with parchment paper.
Whisk together flour, cornmeal, baking powder and pepper in a large bowl. Using your fingers, add butter and rub butter into flour mixture until coarse crumbs start to form. Using a fork, stir in dates, bacon and cheese. Drizzle cream over top of mixture, tossing with fork until mixture forms a soft dough.
Gather into a ball and knead gently a few times to on a lightly floured board. Pat into a 1-inch thick circle. Cut into 8 wedges and place on prepared sheet.
Bake in center of 425°F oven for about 12 minutes or until golden brown.
Medjool Date Pecan Chocolate Truffles
Total Time: 30 minutes
Yields: 12 Truffles
- 12 Carmel Sun Medjool Dates, pitted
- 12 pecan halves
- 5 oz. dark chocolate (70%), chopped
- 2 1/2 oz. white chocolate, chopped
Using a small paring knife, cut a slit into each Medjool date and carefully remove pits. Gently squeeze dates open and stuff a pecan half inside each.
Melt dark chocolate in the top of a double boiler, stirring frequently. Remove from heat when chocolate is almost fully melted; stir until fully melted. Be sure to keep any moisture, water or even steam away from the chocolate.
Using a fork, dip dates in chocolate and place onto a wire cooling-rack. Let cool completely.
Melt white chocolate in the top of a double broiler as directed above. Spoon into a small piping bag or a small resealable plastic bag; snip a small amount off the corner and drizzle over chocolate dipped dates. Let cool completely before serving.
Kale Salad with Smoked Turkey & Medjool Dates
Total Time: 20 minutes
- 3 tbsp. extra virgin olive oil
- 2 1/2 tbsp. lemon juice
- 2 1/2 tbsp. orange juice
- 1/4 tsp. sea salt
- 1/3 cup pitted, coarsely chopped Natural Delights Medjool Dates
- Freshly ground pepper to taste
- 2 cups 1/4-inch cubes smoked turkey
- 1/2 cup pitted, coarsely chopped Natural Delights Pitted Medjool Dates (about 5 dates)
- 1/2 cup coarsely chopped walnuts, toasted
- 1/3 cup thinly sliced and quartered red onion
- 6 cups torn kale (curly, lacinato or any kale blend)
Puree all dressing ingredients in a small blender or food processor until smooth. (May be prepared several days ahead and stored tightly covered in the refrigerator.
Place all salad ingredients in a large bowl and drizzle with dressing; toss well to coat.
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