Marcona Almond-Stuffed Dates with Orange Zest for Anti-Inflammation
These naturally sweet dates are filled with anti-inflammatory Marcona almonds, gently sautéed in olive oil, and finished with orange zest and fleur de sel for a perfect balance of flavors. Packed with nutrients, this easy recipe combines health benefits with a deliciously addictive bite.
Ingredients
- 20 Medjool dates
- 20 to 40 Marcona almonds
- 2 Tbsp extra-virgin olive oil
- 2 tsp grated orange zest
- ½ tsp fleur de sel
Instructions
- Prepare the Dates: Hold each date horizontally and make a small slit along one side using a paring knife. Carefully open the date and remove the pit.
- Stuff the Dates: Insert 1 or 2 Marcona almonds into the hollow of each date, depending on its size. Gently press the date back together to secure the almond inside.
- Cook the Dates: Heat the olive oil in a medium sauté pan over medium heat. Place the stuffed dates in the pan and cook for about 2 minutes, stirring gently to warm them evenly.
- Finish with Zest and Salt: Remove the dates from the pan and sprinkle them with the grated orange zest and fleur de sel for a flavorful finish.
- Serve or Store: Serve the stuffed dates immediately, or transfer them to an airtight container and refrigerate for up to 2 days.
Notes
Pit Removal Tip: Hold the date so the long side is horizontal. Use a paring knife to make a slit and remove the pit.
Serving Ideas: Pair with herbal tea or a Mediterranean mezze platter.
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