Description/ Taste

Jujubes widely range in size, depending on the specific variety, and have a round, oval, to ovate shape. The skin is firm, smooth, and chewy,
transitioning from green when immature to yellow-green, red-brown, to mahogany when ripe. As the fruit reaches full maturity, it will also
begin to wrinkle, resembling a dried date. Some varieties of Jujubes are considered edible in their yellow-green phase, and the skin may bear
variegated hues of green, yellow, and brown depending on the degree of ripeness. Underneath the surface, the flesh is crisp, grainy, airy, and
semi-aqueous with a snap-like quality similar to an apple. There is also a small, inedible pit found in the center of the pale green to white
flesh. Jujubes vary in flavor from very sweet to a combination of sweet, tangy, and subtly tart.

Nutritional Value

Jujubes are an excellent source of vitamin C, an antioxidant that strengthens the immune system and are a good source of fiber to regulate
the digestive tract. The fruits also contain minerals, including potassium, to regulate fluid levels, zinc to fight off viruses, and phosphorus to
help grow bones. In traditional Chinese medicine, Jujubes are used as a healing ingredient, primarily in teas, to soothe sore throats and
reduce symptoms associated with stress.

Jujubes, botanically classi!ed as Ziziphus jujube

Jujubes are available in the late summer through fall.
Current Facts
Jujubes, botanically classified as Ziziphus jujuba, are drupes that grow on a small, deciduous tree belonging to the Rhamnaceae family. The
ancient fruits are native to China, where they are prized as a medicinal ingredient and a food source. The Jujube tree is also valued for its
ornamental properties, as the weight of the fruit on the tree gives the branches an artistic, drooping appearance. In China, Jujubes were
traditionally grown to maturity and consumed when they were wrinkled and dried, containing a date-like consistency. As cultivation of Jujubes
increased over time, many new varieties were developed to diversify the market, creating cultivars that could be eaten fresh in addition to
drying. Today there are over 400 varieties of Jujubes, and the fruits are also known as Chinese dates, Korean dates, Red dates, and Tsao.
Outside of Asia, Jujubes are considered rare fruits that are grown as a specialty item for local markets. Li and Lang Jujubes are the two most
popular varieties in cultivation in the United States.