What Safawi tastes like
A lot of people meet Kurma Safawi Malaysia for the first time in a box that turns up at the door, not on a market stall. So here is what you should find when you open it. Safawi is grown around Madinah in Saudi Arabia, the same region as Ajwa. The fruit is near-black and smooth-skinned, with thick, soft flesh. The sweetness is moderate. It is sweet enough to eat on its own, but it doesn't leave your fingers sticky the way some very syrupy dates do.
Tasting it properly the first time
If the box has been sitting in the fridge, take a few out and leave them on a plate for a while. A cold date feels firmer in the mouth than one at room temperature, and you want to judge Safawi at its softest. Eat the first one plain, with water. Then try one with a cup of black coffee or teh O, which is how many families serve dates to guests anyway. To take the stone out, slit the date lengthways with a small knife and lift it out rather than squeezing it through the end.
Safawi next to Ajwa
Because both come from Madinah, people often buy the two together. They are easy to tell apart on the plate. Safawi is fleshier, smoother and blacker. Ajwa is smaller, with a wrinkled skin, and its sweetness is lighter with more aroma. Neither is the "better" date. It comes down to whether you like a plain, fuller bite or a smaller, more fragrant one. If you want to go further, our Ajwa buying guide covers that variety in its own right. Medjool is a different date altogether, from Palestine and Jordan, and much larger. We cover it in Medjool taste, texture and ripeness.
What grade changes, and what it doesn't
Safawi is sold in grades such as A, AA and AAA Jumbo, and the grade is set mainly by size and how even the fruit is. A higher grade gives you a bigger date with more flesh per bite. It is still the same variety, so don't expect a different flavour. A careful supplier sorts stock before packing so they deliver dates that meet customers' size expectations. For a hamper or a tray for guests, a larger, even grade looks better. For eating at home, a lower grade tastes just as good.
Reading an online listing
Words like "manis" and "lembut" appear on nearly every listing, so they won't tell you much. Look for the facts instead: the variety name, Madinah as the origin, the grade, the pack weight, and a packing or expiry date. If any of those are missing, ask before you pay. We wrote a separate piece for date enthusiasts who are still deciding whether to buy online or in person.
Keeping the flavour once the box is open
Keep Safawi somewhere cool and dry, out of direct sun, and move it into an airtight container once the pack is opened. Green Diamond, which imports Safawi from Madinah, gives up to six months at room temperature and up to twelve in the fridge. Our kurma storage guide goes through the details for every variety.
Ways to eat it
Plain, at buka puasa, is still the most common. Because the flesh is soft and thick, Safawi also slices cleanly into oats, and it is easy to stuff: split it, take out the stone and press in an almond or a walnut half for a guest tray. Blended into a smoothie, it sweetens the drink on its own. Whichever way you eat it, start with a few plain ones first, so you know what Safawi itself tastes like.