Have you ever tasted dried jujubes?
They are tasty and sweeter than fresh ones, and they keep for a long time.
Once dried, the jujube fruit is much easier to pit.

Jujubes are also known as red dates or Chinese dates, jujubes (in English), zizoe or sisoe (in Veneto), nzinzula or azzalore (in Sicilian), su zinzulu, gingulu, sisu or sisulu (in Sardinian), gensole (in Central Italy), chiuchieri (in Marche), ciciule, cicule, ciucel, genzolo, giggioli, gingiul, giuggiole, gliugliula, ienzuli, ieul, ijeiirrij, iuiulo, jensoli, juiule, jujule, jujume, natsume, ngenzuli, scisciule, sisole, succiole, tsao, zanzavrin, zǎo, zinzalu, zinze, zinzi, zinziferi, zinzole, zinzule, zizoa, zizoea, žižula, zizole, zizule, zizzole, zunzula, zunzuli.
Originally from South Asia but popular worldwide.

These small round fruits, with white-yellowish flesh, contain a large pit and grow on flowering trees (Ziziphus jujuba). When ripe, they are dark red-brown and might appear slightly wrinkled. They have a sweet flavor, reminiscent of apple and date, and due to their chewy texture, they are often dried and used in candies or desserts.
In alternative medicine, they are widely used to improve sleep, digestion, reduce anxiety and fatigue; recent studies show they are rich in benefits and properties.
Thanks to their high fiber content and low calorie content, jujubes are an excellent and healthy snack. They contain small amounts of various vitamins and minerals, and are particularly rich in vitamin C and antioxidants.


When can you eat jujubes?
– green: very crunchy texture and slightly tart taste like unripe apple
– ripe, reddish and slightly wrinkled: with sweeter and slightly soft flesh, tasting like a date

Do you know the Giant Pear Jujube? See here.

SEASON and harvesting period of #jujubes – from September to October.