I'm not generally given to superlatives, but dates are pretty much a perfect base for bite-sized appetizers or desserts. A great dish for a Labor Day (or any other) pot luck or party, stuffed dates are delicious as well as pretty, don't require implements to eat, and work as well on a cool evening as on a hot summer afternoon.
Dates are the original survival food. They are what dessert peoples lived on when nothing else would grow in the arid land they inhabited. In fact, the syrup made from dates cooked in water is believed to be one of the seven original fruits and grains of Israel named in Deuteronomy, "A land of wheat, and barley, and vines; of fig trees and pomegranates; a land of olive oil and honey." (That last reference is typically palm date honey.)
While dates are a great ingredient in many dishes, they do well on their own too - stuffed with a filling to contrast with the chewy sweetness of the date fruit itself. The two most common types of dates I’ve seen on the East Coast of the U.S are the Deglet Noor and the Medjool varieties. The Medjool date is the better choice for stuffing as it is typically sweeter, moister, and larger than the Deglet Noor.