Jujube

What Is Jujube?

Jujube (Ziziphus jujuba), also known as the Chinese date, is the fruit of a small tree in the buckthorn family (Rhamnaceae). Native to East Asia, it is also grown in some regions of Türkiye.

When green, it is firm and crisp like an apple, with a mildly sweet, slightly tart flavor; when ripe and brownish-purple, it wrinkles and becomes dry and sweet like a date.

Jujube Nutrition Facts

One hundred grams of raw jujube contains about 79 kcal of energy, 20.2 g of carbohydrates, and a notable amount of vitamin C (69 mg). Dried jujube has a significantly higher concentration of energy and carbohydrates because it has lost water.

What Are the Benefits of Jujube?

Jujube has long been used in the cuisines and traditional medicine of East Asia; its vitamin C content means it can be part of a balanced diet. In Chinese and Korean cuisines, it is added to soups and teas as a revitalizing ingredient.

This is general information; jujube is a food and is not a substitute for medical treatment.

How to Choose Jujube

For fresh eating, choose firm but crisp fruits that are transitioning from green to brown.

• Fruit with smooth, unwrinkled skin is considered fresher.
• When buying dried jujubes, choose reddish-brown fruit that is slightly wrinkled but free of mold spots.
• Very hard, woody fruit may be over-dried.

How to Store Jujube

Fresh jujube can be stored in the refrigerator for a few days. Dried jujube keeps for months in a sealed container in a cool, dry place; for this reason, it is most commonly sold dried.

Using Jujube in the Kitchen

Jujube can be eaten fresh, but it is most commonly used dried. It is used as a sweet ingredient in teas, soups, and desserts.

How to Make Jujube Tea

Boil dried jujube slices in boiling water for 10–15 minutes; add cinnamon or ginger if desired and let the tea steep. This tea is often consumed on cold days in East Asian cuisines.

How to Use Jujube in Desserts

Dried jujube can be used like raisins in dried-fruit desserts, cakes, and pilaf; its mildly sweet, chewy texture adds flavor.

What Recipes Use Jujube?

Jujube tea, jujube pilaf, dried-fruit cakes, and some soup recipes are among the best-known uses for jujube.

Frequently Asked Questions

Are jujubes and dates the same fruit?

No, they come from different plants. The date (Phoenix dactylifera) is in the palm family, while jujube is a separate tree in the buckthorn family; although they look and taste similar when dried, they are botanically unrelated.

Can jujube be eaten raw?

Yes, fruit that is transitioning from green to brown is especially crisp like an apple and can be eaten raw.

How do you eat dried jujube?

Dried jujube can be eaten as a snack, added to tea or soup and boiled, or used as dried fruit in desserts and pilaf.

Where does jujube grow?

Originally native to East Asia, jujube is also grown in some regions of Türkiye, especially in warm, sunny climates.

Can you eat the jujube pit?

No, the hard pit in the center of the fruit is not eaten; spit it out and discard it while chewing fresh or dried jujube.