JUJUBE
Origin: The jujube originated in China where they have been cultivated for more than 4,000 years and where there are over 400 cultivars. The plants traveled beyond Asia centuries ago and today are grown to some extent in Russia, northern Africa, southern Europe, the Middle East and the southwestern United States. Jujube seedlings, inferior to the Chinese cultivars, were introduced into Europe at the beginning of the Christian era and carried to the U. S. in 1837. It wasn't until 1908 that improved Chinese selections were introduced by the USDA. Fruit: The fruit is a drupe, varying from round to elongate and from cherry-size to plum-size depending on cultivar. It has a thin, edible skin surrounding whitish flesh of sweet, agreeable flavor. The single hard stone contains two seeds. The immature fruit is green in color, but as it ripens it goes through a yellow-green stage with mahogany-colored spots appearing on the skin as the fruit ripens further. The fully mature fruit is entirely red. Shortly after becoming fully red, the fruit begins to soften and wrinkle. The fruit can be eaten after it becomes wrinkled, but most people prefer them during the interval between the yellow-green stage and the full red stage. At this stage the flesh is crisp and sweet, reminiscent of an apple. Under dry conditions jujubes lose moisture, shrivel and become spongy inside. Nutrition: Tests in Russia indicate a very high vitamin C content. The fruit has been used medicinally for millennia by many cultures. One of its most popular uses is as a tea for sore throat Eating：Besides to eat jujube fresh, we could also make have it as Jujube Cake, Candied Jujubes, Jujube Syrup. Regarding to other uses, dried jujubes are a wonderful snack that can be prepared without the use of any preservative as is so commonly needed for other dried fruits. |
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