Physical Description
Dried jujubes are red in color, with a crinkled exterior. Those that are almost black have been smoked to enhance the flavor.
Colors: red, purple, almost black
Tasting Notes
Flavors: sweet-tart, reminiscent of apples, tangy
Mouthfeel: Crunchy, Crisp
Food complements: Cakes, Desserts, Sweet glutinous rice, Rice congee, Almonds, Hazelnuts
Beverage complements: Green tea, Black tea, Water
Substitutes: Kumquat, Raisins, Dates
Selecting and Buying
Seasonality: june, july, august, september
Peak: august
Choosing: Dried jujubes are most commonly available in Asian supermarkets, or from Internet retailers specializing in Asian products.
Buying: Dried jujubes are widely available at Asian grocers.
Procuring: Jujubes grow in a wide variety of conditions; the plants require high levels of heat and moisture to fruit prolifically, but are hardy enough to withstand droughts. The plants do well without fertilization or intensive pruning. The trees are five to ten meters tall, with thorny branches and shiny leaves. The fruits are oval in shape, with a depth of 1.5-3 centimeters; immature fruits are green, while mature fruits are a darker, reddish color that intensifies when they are dried. There is a single seed inside each fruit, similar to the pit of an olive. Since jujubes ripen non-simultaneously, a single tree may provide multiple harvests during a growth season.
Preparation and Use
Jujubes are used in Chinese traditional medicine to alleviate stress. The fruit is also very soothing for sore throats. Candied or dried jujubes may be consumed as a snack food. The Chinese make a jujube wine; the fruits may also be preserved in a jar of liquor, giving them an almost indefinite shelf life.
Conserving and Storing
Dried jujubes should be kept in a dark, cool place, away from moisture. Candied jujubes, or those preserved in liquor, will keep almost indefinitely.
