A Name from its Colour
Bayadh — 'whiteness' — is named for a fruit that stays a pale gold even at ripeness, unlike most of Arabia's darker dates. It is one of the old cultivars of Wadi Najran, inherited by farmers from their forebears and preserved as offshoots on the wadi's terraced farms.
Taste & Character
The flesh is medium to firm, the sweetness moderate and clean with a light vegetal note, and locals value it for storage — traditionally kept in the 'madfan' to serve as winter provisions. Eaten as rutab in July and as tamr for the rest of the year.
The Najran Season
Bayadh palms are pollinated between early February and early March, and harvest begins in early July with Najran's famed early rutab. The region celebrates an annual rutab festival that brings together the cultivars of the wadi.
