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Ziziphus jujuba Cultivation | Propagation | General Uses Edible Uses: Fruit - raw or cooked[1, 2, 3, 100, 158]. Mealy and sweet[46]. A sourish-sweet flavour[174]. The fruit can be eaten fresh, dried like dates or cooked in puddings, cakes, breads, jellies, soups etc[183]. The dried fruit has the nicest taste[11, 132]. The fruits are often left to become wrinkled and spongy, which increases their sweetness, and are then eaten fresh or cooked[238]. 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[183]. Fruits are about 13mm in diameter[194] and contain one or two seeds[238]. Average yields from wild trees in the Himalayas are 9.5kg per year[194]. The fruit contains about 8.7% sugars, 2.6% protein, 1.4% ash, 1.7% pectin and 1.3% tannin[194]. The fruit is about 25mm long, though it can be larger in cultivated varieties[200]. The fruit can be used as a coffee substitute[183]. Leaves - cooked. A famine food, they are only used when all else fails[179]. A nutritional analysis is available[218]. For further Ziziphus jujuba gardening information |
