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Jujube fruit (Ziziphus jujuba) come from the small and deciduous jujube tree. The jujube tree is a species of Ziziphus in the buckthorn family (Rhamnaceae). The jujube is a drupe or stone fruit. Jujubes are also commonly called red dates, Chinese dates, Korean dates or Indian dates.
Jujube fruit has quite an impressive nutritional profile with lots of vitamins and minerals, especially vitamin C.
100 grams (just under a half cup) of fresh, raw jujube fruit contains about:
20.2 grams carbohydrates
1.2 grams protein
0.2 gram fat
69 milligrams vitamin C (115 percent DV)
250 milligrams potassium (7 percent DV)
0.9 milligrams niacin (4 percent DV)
0.1 milligram vitamin B6 (4 percent DV)
0.1 milligram copper (4 percent DV)
0.1 milligram manganese (4 percent DV)
0.5 milligram iron (3 percent DV)
As the jujube matures, its reddish skin darkens to maroon and then to purplish-black and begins to wrinkle like a date. This why it’s also commonly known as the red date or Chinese date.
Fresh jujube fruit can be eaten raw or used in place of apples in any recipe. Simply peel the skin and remove the single seed inside to use jujubes in an apple recipe. Jujubes can also be boiled, baked, stewed or dried. Traditionally, they’re commonly used to make a puree or paste that can be added to dishes for additional flavor, sweetness and health benefits. Some people also use jujubes to make vitamin C-rich jam.
Raw, fresh berries last for about three to four days at room temperature or for a couple of weeks when refrigerated. Dried berries stored in an airtight container away from heat and light can last for several months.
Jujube Fruit Recipes
Aside from snacking on fresh or dried jujubes, you can also use jujubes in place of apples in any recipe. You can also make Homemade Jujube and Ginger Tea using dried jujubes, which is very calming and delicious.
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