Overview

Jujube (Ziziphus zizyphus) is a small, oval drupe from the buckthorn family (Rhamnaceae). When immature it is smooth-green with a crisp, apple-like texture; as it ripens it turns red-brown and wrinkles, developing a sweet, date-like flavor. The fruit is native to southern Asia and has been cultivated in China for more than 4,000 years.

Origin and history

Jujube is believed to have originated in the region spanning southern Asia, from Syria through the Caucasus and into China. Archaeological evidence suggests cultivation in China as early as 2000 BCE. The fruit spread westward along the Silk Road and was known to ancient Greek and Roman writers. In traditional Chinese medicine, jujube has been used for thousands of years as a tonic to strengthen the spleen and calm the spirit. The species was introduced to the United States in the 19th century and is now grown in California and the Southwest.

Varieties and aliases

  • Red date
  • Chinese date
  • Korean date (daechu)
  • Indian date
  • Jujuba
  • Ziziphus jujuba (alternate binomial)

Culinary uses

Fresh jujubes are eaten out of hand, with a crisp texture similar to an apple. Dried jujubes are far more common in cooking. In Chinese cuisine, dried jujubes are added to soups, braises, and congee for sweetness and medicinal properties. They appear in steam pot chicken from Yunnan and in lao mu ji tang (old hen soup) from Jiangsu and Anhui. In Korean cuisine, jujubes (daechu) are essential in samgyetang (ginseng chicken soup), stuffed into the cavity of a young chicken along with sweet rice and garlic. They are also used in yeonipbap (lotus-leaf rice) with chestnuts and ginkgo nuts, and in baek-kimchi (white kimchi). In Vietnamese-Hoa cooking, jujubes appear in mi ga tiem, an herbal chicken noodle soup from Chợ Lớn.

Cross-cuisine context

Jujube has no direct analogue in Mexican cuisine. Its closest functional parallel in the Yum corpus is the dried fruit used for sweetness and texture in savory dishes, similar to how raisins or dried apricots appear in some Mexican moles and stews. However, jujube’s role in East Asian medicinal soups and tonic preparations is distinct. In Korean cuisine, jujube is a defining ingredient of samgyetang, a dish with no Mexican equivalent. In Chinese cuisine, it functions similarly to dried longan or goji berries in tonic soups.

Notes for cooks

  • Dried jujubes are widely available in Asian grocery stores. Look for plump, glossy fruits with deep red-brown color. Avoid fruits that are overly hard or have visible mold.
  • Fresh jujubes are seasonal (fall) and can be found at farmers markets in California and the Southwest. They should be firm and crisp, like an apple.
  • Dried jujubes can be stored in an airtight container at room temperature for several months. Rehydrate in warm water before using in soups if they seem too dry.