Origin: Local

• Description
• Applications
• Storage
• Recipe

• Jujube fruit is small, round to oblong-shaped fruits, with thin, glossy skin. They ripen from a light green or yellow to orange-red color. The fruit can be consumed both slightly under-ripe and ripe. When under-ripe, the white flesh is dense, crisp, and astringent, while fully ripe fruits are spongier with a somewhat mealy texture and muted floral flavor. Each fruit contains a rough, inedible, central stone; when immature it is smooth-green, with the consistency and taste of an apple with lower acidity, maturing brown to purplish-black, and eventually wrinkled, looking like a small date.

• The freshly harvested, as well as the candied dried fruit, are often eaten as a snack, or with coffee. Both China and Korea produce a sweetened tea syrup containing jujube fruit in glass jars, and canned jujube tea or jujube tea in the form of teabags. To a lesser extent, jujube fruit is made into juice and jujube vinegar They are used for making pickles in West Bengal and Bangladesh.

• Once fully ripened, store at room temperature for up to 5 days.

• Jujube Ginger Tea

  Ingredients:

  30 jujube (pitted)
  1-2 inch piece of ginger (sliced)
  2-4 cinnamon sticks
  pine nuts for garnish
  

  Instructions:

  1. Place the jujube, ginger, and cinnamon into a large pot and fill up the pot with purified water. Bring to a boil, then lower to a simmer. Simmer, covered, for 1-4 hours. Keep in mind, that the longer you simmer the tea, the more concentrated the flavor will get. The volume of water will also decrease more the longer you simmer.
     
  2. Drink warm or iced, garnished with pine nuts. Keep refrigerated. The tea should keep for up to 10 days.