Jujubes have a rich
history, particularly in Asian cultures. For example, men in the Himalayan
region take the fruit’s flowers and place them in their hats, believing their
smell to attract the opposite sex. In a Chinese wedding ceremony, jujubes and
walnuts were placed in the room of the newlyweds to promote fertility. Even today,
Koreans use the wood to make a reed instrument, taepyeongso.
Origin of Jujube
Pinpointing jujube’s
precise origin is difficult due to its extensive cultivation. However, India is
a contender for the title along with Afghanistan, Pakistan, Lebanon, Iran,
Central China and Bangladesh.
Anil K. Gupta explains in
a 2004 article in “Current Science” that jujubes were cultivated in parts of
South Asia for 9,000 years. China in particular has been growing and refining
the fruit for roughly 4,000 years. The country’s rich, lengthy history with the
fruit may be one reason for its namesake as the “Chinese jujube.”
According to the book,
“The Encyclopedia of Fruit & Nuts,” around 2,000 years ago, jujubes were
brought from China to Iran, Armenia, Syria, and parts of the Mediterranean.
Their arrival in the US came much later, in 1837.
2005 figures reveal that
China cultivates approximately 90 percent of the world’s jujube supply.
Availability of Jujube in India
India
cultivates a whopping 90 varieties of jujube, primarily grown in the north.
Delhi and Uttar Pradesh are some of the busiest farming regions for jujubes.
The drought-resistant
plants grow best in areas with long, hot summers. Jujube season begins in
mid-October and lasts until the end of April. Several varieties come and go
during this 6-month period.
Where to find Jujube in India
Jujubes appear in many
produce shops throughout all parts of in India from October through April.
Vendors near schools are known to hawk the fruits outside of the classrooms.
Jujubes ship very well, making it easy for several cities across the country to
have access to the fruit. Those in the north have better access to higher
quality fruits than those living in the south.
Checking for Ripeness in Jujube
First timers often eat
underripe jujubes based on its prettier appearance. When underripe, the skin is greenish-yellow, uniform, and free of marks
and blemishes. At this stage, jujubes also taste their most sour and most
astringent.
Ripe jujubes, on the
other hand, look expired: they’re dark brown, slightly wrinkled, and can be
full of marks on the skin. Other varieties look dark yellow or golden. Jujubes
are also sweetest at this late point in their development, but not as crisp.
If purchasing jujubes, be
sure to wait for them to ripen before consuming. The fruits should shed their
green color and turn brown or golden yellow as the best indication. Most prefer
eating the fruits right before they begin to wrinkle, or, three to five days
after picking.
If plucking jujubes from
the trees, wait until the fruit’s skin is no longer white. Fruits picked
prematurely will not ripen well, whereas greenish-yellow fruits will continue
to ripen off of the tree.
.Jujubes ripening on the tree |
Taste of Jujube
Dried
jujubes have a smoky, bittersweet flavor. Another surprising note is that of a
cheesy, musky flavor, almost like the mabolo. Jujubes sometimes have hints of
coffee and chocolate, with these flavors being more apparent in the dried fruit
than fresh. Packs of dried fruits are available year-round.
The
taste of Indian jujubes greatly depends on the cultivar. At best, resemble an
apple. Examples of varieties that generally fit this description are
tenga-mitha-bogri, umran, gola, kaithli, kheera, seb, and nazuk. Other
varieties can be mildly astringent, sour, and mix between acidic and sweet. The
pulp’s texture ranges from slimy to juicy and at times, mealy. All jujubes
possess a olive-like pit in the center of the fruit.
Chinese
jujubes (which is the cultivar most commonly grown in the US and elsewhere),
are similar to the Indian varieties, but are typically larger and sweeter.
Nutritional Value of Jujube
According to the USDA
nutrient database, 100g of edible jujube has the following nutrition profile:
79kcal
20.2g Carb (7% RDI)
1.30g Protein (2% RDI)
.2g Fat (negligible)
40IU Vitamin A
(negligible)
69mg Vitamin C (115% RDI)
Thiamine/B1 (1% RDI)
Riboflavin/B2 (2% RDI)
.9mg Niacin (4% RDI)
.1mg Vitamin B6 (4% RDI)
21mg Calcium (2% RDI)
.5mg Iron (3% RDI)
10mg Magnesium (2% RDI)
23mg Phosphorous (2% RDI)
250mg Potassium (7% RDI)
.1mg Copper (4% RDI)
.1mg Manganese (4% RDI)
Health Benefits of Jujube
Chinese medicine values
jujubes for the following qualities:
--Improves liver
functions
--Boosts strength
--Rectifies spleen qi, as
indicated by weakness, loose stools, shortness of breath and lack of appetite
--Serves as a calming
agent and fights restlessness
--Restores the complexion
--Rectifies emotional
disturbances
--Treats insomnia
--Assists with
detoxification
In the Middle East, some
nutritionists prescribe jujubes for worms
and parasites, as the fruit is a
bowel-expelling agent
Scientific studies show
promising health benefits of jujubes as well:
--Researchers
in Taiwan discovered a polysaccharide in the fruit might be an anti-skin cancer agent.
--The
Journal of Medicinal Food published
reports from scientists in Korea that found jujubes assist with brain health after noticing the fruit increases
hippocampal plasticity in middle-aged mice.
--A 2011 Epilepsy and Behavior article reveals
that jujube extracts have anticonvulsant
effects and can boost cognitive
abilities post-seizure.
--The Journal of Ethnopharmacology published the works of scientists
in Egypt who discovered antidiabetic
qualities in jujube leaf extracts.
How to Open/Cut:
Fresh jujubes are best
consumed out of hand: Simply place in the mouth and chew, minding the two seeds
near the core and spitting it out once the edible fruit is devoured.
For dried jujubes,
prepare them like dates: Soak them overnight before using in recipes. This will
make the fruit softer and tender.
Storage:
Store jujubes at room
temperature while waiting for them to fully ripen. Then, store in the
refrigerator: Fresh jujubes will keep for two to three months in their ideal
conditions of 3 to 10 C, and 75 percent relative humidity. Avoid storing fruits
below 3C, as this will result in chilling injuries indicated by sunken marks on
the skin.
Keep dried jujubes like
raisins: place them in an airtight container and keep in the refrigerator.
Dried fruits withstand slightly warmer temperatures of up to 20C, but ideal
humidity is 20 to 25 percent moisture.
Jujube Recipe Ideas and Uses:
Jujube might seem like a
bizarre fruit to use for recipes, but functions beautifully in several dishes.
Many use dried jujube as a date
substitute, and thus add them to soups, desserts, and rice dishes.
--Make syrupy jujubes. Every pound of jujubes
requires approximately 4 cups of water. Start by deseeding the fruits and
soaking them in water for 3 hours. Then, boil the fruits for a few minutes and
remove from the stove. Drain, add cold water, and drain again. Set the jujubes
aside and simmer half of the sugar with water. Add the jujubes and the rest of
the sugar and simmer until reduced into a syrupy, delicious concoction.
--The Chinese use jujube syrup for teas. Or, simply add slices
of the fruit to hot water.
--Chef Chris Pandel made
an interesting jujube puree with
rehydrated jujubes, orange zest, pepper, coffee, and orange juice. The
combination then gets cooked to a syrupy consistency.
--Substitute fresh jujubes
for apples in muffins, bakes, tarts and
cakes
--Make
spiced jujube “butter” by adding the
fruit in a pot of water with a cinnamon stick, cloves, and ginger. Stick the
pot in the oven and bake for a few hours. Remove and wait for the fruits to
cool. Remove the seeds and mash the fruit. Stick the mashed concoction back in
the oven and cook for another few hours.
--Macerate jujubes and
soaked in cognac
--Take
a steamed banana cake recipe and add
jujubes, nutmeg, cloves, vanilla, walnuts and raisins for the topping.
--Make yaksik,
a Korean sticky rice recipe that
incorporates jujubes along with cinnamon, pine nuts, soy sauce, sesame oil,
sugar and salt
--Substitute dried jujubes for any recipes requiring
dates or raisins
--Add
chopped dried jujubes to trail mixes,
cereal, and oatmeal. The fruit
pairs well with raisins, brown sugar, and raspberries.
--In
Andhra Pradesh, one dish with jujubes is called regi vadiyalu: Mix
chopped jujubes (including the seeds) with jaggery, cumin, green chilies and
salt to taste. Sun dry the mix for two hours and serve alongside rice.
Jujube oatmeal from fettlevegan.com |
Flavor Complements
Fresh: Dates,
Asian pears, pears, apples, raspberry, lemon juice, lime juice, salt, chili
Dried or cooked: Raisin, anise, cinnamon, clove, nutmeg, persimmon, salt, sugar,
caramel, chocolate, coconut, pistachio, walnut, almond, nut butters, jaggery, maple
syrup, molasses, coffee, liqueur, orange, pomegranate, black tea, chai, malt
beer, black pepper, fennel, cumin, green chili, ginger, ginseng
Scientific Name:
Ziziphus jujube (Indian date)
Ziziphus zizyphus (Chinese date)
Other Names:
Ber
(Hindi)
Ennab
(Urdu)
Regu
pandlu (Telegu)
Bor
(Gujarati, Marathi)
Elanthai
(Tamil)
Badri
Elendhai
Red date
Chinese date
Korean date
Indian date
Coolie plum
Crab apple
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