Jujube

Fruit

Jujube — commonly known as Chinese date—is a small, oval fruit that ranges from green when unripe to reddish-brown when mature. Native to Asia, it has been cultivated for thousands of years for both fresh eating and traditional medicine. When fresh, the fruit is crisp and apple-like; when dried, it becomes chewy and sweet like dates.

How chefs use it:

Fresh: Eaten raw as a crunchy snack, similar to apples.

Dried: Commonly used in teas, soups, and desserts across Chinese, Korean, and Middle Eastern cuisines.

Candied or Preserved: Made into jujube paste, candies, or preserved in syrup.

Medicinal Teas: Used in traditional Chinese medicine for calming and nourishing tonics.

Texture & Prep Tips: Fresh fruits are crisp and juicy; dried ones are wrinkled, chewy, and sweet. They store well when dried, but should be consumed fresh within a few days. Seeds are inedible and should be removed.

Flavor profile in a dish: Mildly sweet and crisp when fresh, similar to an apple. Dried jujubes develop a richer, honeyed flavor akin to dates, with a caramel-like undertone.