In traditional Chinese medicine, Jujubes are used as a healing ingredient, primarily in teas, to soothe sore throats and reduce symptoms associated with stress.
The fruits also contain minerals, including potassium, to regulate fluid levels, zinc to fight off viruses, and phosphorus to help grow bones.
Jujubes are an excellent source of vitamin C, an antioxidant that strengthens the immune system and are a good source of fiber to regulate the digestive tract.
Li and Lang Jujubes are the two most popular varieties in cultivation in the United States.
Outside of Asia, Jujubes are considered rare fruits that are grown as a specialty item for local markets.
Today there are over 400 varieties of Jujubes, and the fruits are also known as Chinese dates, Korean dates, Red dates, and Tsao.
As cultivation of Jujubes increased over time, many new varieties were developed to diversify the market, creating cultivars that could be eaten fresh in addition to drying.
In China, Jujubes were traditionally grown to maturity and consumed when they were wrinkled and dried, containing a date-like consistency.
The Jujube tree is also valued for its ornamental properties, as the weight of the fruit on the tree gives the branches an artistic, drooping appearance.
The ancient fruits are native to China, where they are prized as a medicinal ingredient and a food source.
