Harvesting Dates from Date Palms — Picking and Drying Saudi Dates

The date palm (Phoenix dactylifera) is one of the oldest fruit trees cultivated in the world, with a cultivation history dating back more than 5000 years in the Middle East region. It can reach a height of more than 25 meters and lives for more than 100 years. The palm tree begins to bear fruit 4-8 years after planting and reaches its peak production between the ages of 15 and 50 years. The palm tree is dioecious — it requires a male palm tree to pollinate the females. A mature date palm produces between 50 and 150 kilograms of dates annually.

Many varieties of dates are cultivated in Saudi Arabia. Among the most famous are: Al-Ajwa — a smooth black date grown primarily in Medina, with a dark brown to black color. Al-Sukari — one of the sweetest types of dates, with a light golden color, widely cultivated in the Qassim region. Al-Khalasa — a medium-brown date with moderate sweetness, famous in the Al-Ahsa region. Al-Barhi — eaten at the khalal stage (fresh yellow) as well as at the rutab and tamar stages. Al-Majdool — a large-sized, meaty date, known worldwide for its size and texture. Each variety has a different ripening time within the harvest season from July to October.

The fruit goes through four consecutive ripening stages: First, the Kimri stage (Hababouk) — the fruit is green, small, hard and inedible, lasting 4-5 weeks. Second, the Khalal stage (Biser) — the fruit reaches its full size, its color is yellow or red depending on the variety, its texture is crispy, some varieties such as Barhi are eaten at this stage. Third, the Rutab stage — the fruit becomes partially soft, its color turns brown, the sugar content increases. Fourth, the Tamr stage — the fruit is fully ripe and naturally dried, moisture content less than 20%, this is the main stage for harvesting and storage.

The date harvest season in Saudi Arabia extends from July to October depending on the variety and region. Early varieties such as Barhi are harvested starting from July, while late varieties such as Khalas continue until October. Signs of harvest readiness: the color of fruits turning dark brown, softness of texture, slight skin shrinkage, and easy separation of the fruit from the strand when touched. It is preferable to harvest in the early morning before the sun's heat rises to reduce fruit damage.

A traditional date harvester uses a climbing rope known as a rope (habel) — a belt made from palm fibers or a sturdy rope wound around the trunk and the climber's body to provide support during ascent. The rope length is usually 3-4 meters. A sharp sickle (saqour) is also used to cut the offshoots. The rope must be checked for safety before each use — inspecting for wear and knots. The harvester wears long protective clothing to protect the skin from the roughness of the palm trunk.

The harvester wraps the climbing rope around the trunk of the palm tree and around his back at waist level. He places his feet on the bases of the cut fronds (the ribs) which form natural steps on the trunk. He climbs alternately — lifting the rope then stepping up — until he reaches the top of the palm tree where the fruit bunches hang down. The height can reach 15-20 meters or more. The harvester must be experienced — falling is extremely dangerous. In modern farms, mechanical lifts are used instead of manual climbing.

The uthq (plural: uthuq) is a complete cluster of dates hanging from the palm tree, weighing between 5 and 15 kilograms. A single palm tree produces from 5 to 20 uthuq. The harvester cuts the stem of the uthq with a sickle in one clean stroke. The uthq must be held firmly before cutting to prevent it from falling and damaging the fruits. In some farms, a rope is tied to the uthq before cutting to lower it gently to a person waiting on the ground.

After cutting the bunch, it is carefully lowered to the ground. The traditional method: the harvester ties the bunch with a rope and lowers it slowly to a person waiting below the palm tree who receives it with open hands or in a large basket. Dropping the bunches must be avoided — impact with the ground damages the fruits and makes them susceptible to fermentation and mold. The cut bunches are immediately placed in boxes or baskets lined with cloth for protection. The harvester repeats the process for each bunch on the palm tree before descending.

After collecting the bunches on the ground, the fruits are separated from the rachis (small branches inside the bunch) manually. The rachis is held with one hand and the fruits are gently pulled with the other hand. Ripe dates separate easily. Fruits that are still firmly attached may be incompletely ripe — they are left to ripen separately. They must be handled gently to avoid damaging the fruit skin.

Dates are sorted into three grades: First grade — whole, intact fruits of large size with uniform color and without defects, designated for fresh sale. Second grade — smaller fruits or those with minor defects in shape, suitable for household consumption or processing. Third grade — damaged fruits or those infested with insects or fermented, excluded or used as animal feed. Any dates showing signs of mold or fermentation odor are excluded.

Dates are washed with clean water to remove dust and dirt. The dates are placed in a large bowl of cold water and gently stirred for 2-3 minutes. Dates should not be soaked for long periods — water dissolves the surface sugar and affects the texture. The dates are drained and left on a strainer to dry from excess water for 30-60 minutes before moving to the drying stage. Some farmers skip washing if the dates are clean and intended for direct drying.

Dates are placed in a single layer on drying mats (traditionally palm frond mats or recently raised plastic nets above the ground). They are exposed to direct sunlight in a well-ventilated place. Dates must be turned once or twice daily to ensure even drying. The solar drying process continues from one week to 3 weeks depending on the variety, temperature, and humidity. Dates are covered with a fine mesh to protect them from insects and birds. The target moisture content is less than 20%.

After drying is complete, the final grading process is repeated. Good dried dates should have a firm texture that is neither too soft nor too hard. The color is inspected — it should be a uniform brown without black spots or mold marks. Fruits that are uniform in size and color are grouped together. The texture is inspected — the surface should be slightly glossy and not excessively sticky. High-quality dates are slightly transparent when held up to light.

Dried dates are packaged in airtight containers. Traditionally, they are stored in earthenware vessels or baskets lined with palm leaves. Recently, food-grade plastic containers or vacuum-sealed bags are used. They are kept in a cool and dry place — room temperature (20-25 degrees Celsius) is suitable for short-term storage (several months). For long-term storage, refrigeration at 0-5 degrees Celsius is preferred, where dates remain suitable for more than a year. The humidity level in the storage place should be less than 65% to prevent mold growth. Well-dried dates (moisture content less than 20%) retain their quality for several months at room temperature.