Ziziphus jujuba
Jujube
Explore the size, hardiness, soil, light, edible uses and harvest period of Ziziphus jujuba.
Plant Properties
Growth conditions
Moist
Sand (light) Loam (medium) Clay (heavy)
Acidic Neutral Alkaline
Full sun
Usage properties
Fruit, Leaves
Charcoal, Hedge, Wood
Description
The fruits of this plant can be eaten both raw and cooked. They have a mealy and sweet taste with a sweet and sour undertone. The fruits can be eaten fresh, dried like dates, or cooked in various dishes such as pudding, cake, bread, jelly, and soups. Dried fruits have a delicious, intensified flavor and often become sweeter and juicier as they age and wrinkle. They can then be eaten fresh or incorporated into dishes. In addition, dried fruits can be ground into powder, which is used in making 'kochujang', a fermented hot pepper-soy paste that is similar to miso. The fruits contain one or two seeds, and wild trees in the Himalayas produce an average of 9.5 kg of fruit per year. The fruits are about 25 mm long, although some cultivated varieties can be larger. They can even serve as a coffee substitute. The leaves of this plant can also be eaten after being cooked, but are often only used as a last resort in times of food scarcity. Nutritional information is available regarding these fruits.