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Ziziphus jujuba

Tree

HomeTreeZiziphus jujuba

Dry gravelly or stony slopes of hills and mountains.

Family: Rhamnaceae
Height: 10 m / 33 ft
Sun
Light, Medium and Heavy Soil
Dry to Moist

Plant Rating

Edible Uses: 4 of 5
Medicinal Uses: 3 of 5
Other Uses: 3 of 5

Native Habitat

Jujube Ziziphus jujuba native habitat is Dry gravelly or stony slopes of hills and mountains.

Edible Uses

Fruit - raw or cooked. Mealy and sweet. A sourish-sweet flavour. The fruit can be eaten fresh, dried like dates or cooked in puddings, cakes, breads, jellies, soups etc. The dried fruit has the nicest taste. The fruits are often left to become wrinkled and spongy, which increases their sweetness, and are then eaten fresh or cooked. The dried fruit can also be ground into a powder. This powder is used in the preparation of 'kochujang', a fermented hot pepper-soybean paste that resembles miso. Fruits contain one or two seeds. Average yields from wild trees in the Himalayas are 9.5kg per year. The fruit contains about 8.7% sugars, 2.6% protein, 1.4% ash, 1.7% pectin and 1.3% tannin. The fruit is about 25mm long, though it can be larger in cultivated varieties. The fruit can be used as a coffee substitute. Leaves - cooked. A famine food, they are only used when all else fails. A nutritional analysis is available.

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