Re: [nafex] Jujube fresh eating, preservation and marketing

A couple of years ago one of the Asian supermarkets here in St. Paul was selling jujubes at a bargain price. I bought quite a few of the fully brown (yet plump and sound) ones and canned them in heavy syrup. In each pint jar, I put 1 whole clove, 3 whole allspice, and a single layer of stick cinnamon about 3/4 inch long. The resulting product was very good, probably too sweet to eat like peaches from the jar, but wonderful for garnishing a square of gingerbread or a slice of spice, pumpkin or apple cake; baked ham; roast pork, duck, or goose; or a dish vanilla or butter brickle ice cream; or vanilla or butterscotch pudding. -- Sam Brungardt, St. Paul, Minn. USDA hardiness zone 4a.

-----Original Message-----
From: nafex [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Elizabeth Hilborn
Sent: Wednesday, October 07, 2015 9:12 PM
To: mailing list at ibiblio - Northamerican Allied Fruit Experimenters
Subject: Re: [nafex] Jujube fresh eating, preservation and marketing

I do not enough fruit to market. The dried fruit tastes remarkably like dates (to my palate), but the fresh fruit is interesting. When some green is present, I taste a mild, sweet almost apple flavor. When mahogany brown, but while still plump, caramel notes with intense sweetness are present. The flavor varies by year somewhat, and although the fruit is billed as drought resistant, the texture is less crisp and juicy if the trees do not get enough water.

My favorite uses for the fruit include fresh eating, and especially,
stewing- no sugar needed to my taste. The fruit gets a delicate flavor with a pale pink juice and a light floral aroma.

Richard, do you dry them whole? I process mine to remove the seeds and end up with small jujube chips, pretty labor intensive.

Betsy Hilborn
7a NC

On 10/7/2015 8:18 PM, Richard Moyer wrote:
> We dry ours and they last forever. While living and shopping in
> Seoul, Korea, we never saw them fresh, but always dried. Some market
> stands had ONLY jujubes, of various sizes and shapes, priced
> accordingly. Hundreds of lbs, all dried.
>
> I understand the Vietnamese and Indians prefer them in the crispy,
> less ripe stage, as referred to in this articles. Indians staying
> with us have picked out the less ripe ones, not eating the riper (shriveled ones).
>
> Long story short, we sell most of ours dried. They keep forever that
> way, so we're not scrambling for buyers.
>
> Richard Moyer
> SW VA, where all our jujubes survived -15F last winter.
>
> On Wed, Oct 7, 2015 at 5:39 PM, <nafex-request@lists.ibiblio.org> wrote:
>
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>> 1. Jujube: Texas producers learn to grow, how to eat
>> little-known fruit (Brungardt, Sam (MPCA))
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>> Message: 1
>> Date: Wed, 7 Oct 2015 21:38:23 +0000
>> From: "Brungardt, Sam (MPCA)" <sam.brungardt@state.mn.us>
>> To: mailing list at ibiblio - Northamerican Allied Fruit Experimenters
>> <nafex@lists.ibiblio.org>
>> Subject: [nafex] Jujube: Texas producers learn to grow, how to eat
>> little-known fruit
>> Message-ID:
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>> t.net
>> Content-Type: text/plain; charset="us-ascii"
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>> Jujube: Texas producers learn to grow, how to eat little-known fruit
>> <
>> https://www.google.com/url?rct=j&sa=t&url=http://today.agrilife.org/2
>> 015/10/06/jujube-texas-producers-learn-to-grow-how-to-eat-little-know
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>> 4NDVhNjpjb206ZW46VVM&usg=AFQjCNE9aq2mUr1k9MJyUUz4_k5SIgGmwg
>> AgriLife Today
>> COLLEGE STATION - Several hands raised when asked at the annual Texas
>> Fruit Conference who had acreage of jujube. "What were you thinking?
>>
>> Story URL:
>> http://today.agrilife.org/2015/10/06/jujube-texas-producers-learn-to-
>> grow-how-to-eat-little-known-fruit/
>>
>>
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