Abstract: The influence of hot water treatment on the ripening/curing of Dhakki dates is studied. In the first part of the experiment, the time of dipping in hot water is fixed to 5 min and temperature of the hot water varied for 35, 70 and 93°C. For the next set of the experiment the dipping time varied for 1, 3, 5, or 7 min while the temperature for the dip in hot water retained constant at 70°C, besides carrying out a simple water wash treatment to conceive absolute advantage of the hot water dip treatment. The treated samples are then allowed to ripen/cure for 72 h under air circulated cabinet dehydrator adjusted at 38-40°C. The effectiveness of the treatments is evaluated by assessing texture, taste and overall acceptability of the products, determining also the degree of fruit ripeness. The treatment with 70°C performed better than 35 and 93°C furnishing with 55% product yield of acceptable quality. The yield of improved quality product is further increased to 70% on the optimization of treatment time to 3 min. The ripening of Dhakki dates does not require the fruits to stay on tree beyond fully mature doka stage for want of dong formation and hence saves at least 2 weeks hang-on period. By implementation of the technology it is highly likely to cut down the overall expected losses and expenses considerably, besides improving quality and yield of the product reasonably.