How to cook jujubes

Information for jujubes in our free cooking ingredients collection.

Jujubes

The jujube may be round or oblong and about the size of an olive or a date, depending on the variety. As the fruit ripens, maroon spots begin to appear on the thin, shiny, green skin until the entire fruit is reddish brown or almost black. Shortly after turning color, the crunchy fruit begins to soften and wrinkle. The yellow or green flesh surrounds a single hard stone that contains two seeds. Although not particularly juicy, the flesh is sweet, especially when the fruit has changed color.

Family - Rhamnaceae
Scientific name - Ziziphus jujuba
Common name - jujube, Chinese jujube, Chinese date, red date, Tsao

Fresh jujube is high in vitamin C

Varieties

Of the more than 400 jujube types, Li and Lang are the two most commonly available. Li, an early ripening variety, yields round fruits that are best picked and eaten while still green. Lang produces pear-shaped fruits that are most flavorful when left to brown and dry on the tree.

Origin and botanical facts

The jujube is native to China, where it has been cultivated for more than 4,000 years. Jujube plants were brought to Europe around the year 1 A.D. and subsequently became widely cultivated throughout the Mediterranean region. From Europe, the jujube was introduced to the United States in the early 19th century. Although most of the jujube supply in the United States is imported from China, some is grown on the West Coast.

Growing up to 40 feet in height, the deciduous jujube tree is graceful and ornamental with small, shiny green leaves and drooping, zigzag-shaped, thorned branches. The tiny, somewhat fragrant, flowers are produced in large numbers, but only a small number set fruit. Although capable of withstanding a wide range of tropical and subtropical climates, the tree nevertheless requires summer sun and heat to maximize fruit production.

How to cook jujubes

Jujubes can be used fresh, dried, canned, or preserved. Fresh jujubes should be firm and free of blemishes. Ripe jujubes should be refrigerated in a perforated plastic bag. Dried jujubes should be heavy and wrinkled and are usually soaked before being used. They can be candied; added to cakes and other desserts, soups, stews, or stuffings; or substituted in recipes that call for raisins or dates. Poached jujubes can be added to fruit compotes.

A candy called “jujube”, which is made from jujube paste, is available in the United States. Jujubes also can be pressed to make juice or fermented to make an alcoholic beverage.

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