More jujubes! Green Jujube Review: czcams.com/video/wEpH0nWELLI/video.html Jujubes in Madagascar: czcams.com/video/d-kWVdKl3YQ/video.html Ber Fruit in India: czcams.com/video/R18YnPd5OKM/video.html Jujubes: Wild VS Cultivated: czcams.com/video/EX2g0s6M_W4/video.html Chinese Jujube: czcams.com/video/ihM_ak-gRec/video.html Thai Jujube in Thailand (2015): czcams.com/video/UZfZ1TgxfC8/video.html
Indian Jujube ( Boroi in Bengali), when ripe, is usually dried and along / in place of tamarind are used to make Tok ( a cooled Tomato or Mango based soup, which is usually sweet and sour) and are eating after dinner. The Thai Jujube ( Kool Boroi), are usually scored into flower petal shape, and sprinkled with chilli powder and black salt.
@@BAlex2209 I saw the dry ones for sale at a Bengali market recently and almost bought it, but didn't know what to do with it. I'll get it next time and try making Tok. Sounds good!
Florida jujube is a species native to a small area in Florida and critically endangered. There aren’t many genetically distinct individuals left. I don’t know whether any fruit that’s produced has viable seeds. Ziziphus celata.
Here in Brazil, specifically in Northeastern Brazil, we have a “ziziphus” too. It’s called “Ziziphus joazeiro”, popularly called just Joazeiro and its fruit is called Joá. Its bark, root and leafs have some medicinal and tradicional uses… the fruit is edible but tastes quite bland… anyway, it’s an important plant in northeastern Brazil’s culture.
Here in Argentina (also in Paraguay and Bolivia, in the dry Chaco forests) grows another "jujube" species (Ziziphus mistol), called Mistol. The fruit has many uses as it is sweet and is an abundant (and useful) tree that can grow in seriously demanding lands (i'm talking months with no rain or humidity and extreme heat). Besides being eaten raw, it's also used for numerous preparations like candies, jams, filling for alfajores and similar products, liquors, but mainly to make a sweet preparation called "Bolanchao", made with the ground mistol fruit and algarroba flour (algarrobos are what we call Prosopis sp. around here, you call them "mesquites" and having numerous species they are the main component of the dry forest of central and nortern Argentina. They are other trees of particular historical and cultural significance around here).
India there is another variety called narkel cul ( literal translation is coconut jujube) because it has coconut like taste. Nowadays it a bit harder to find in market. Hope u will try that variety also.
In Italy we have two kinds of Chinese jujubes, the big one (you showed today) and a small one which is only eaten when completely brown and preferably wrinkled and it is sweeter than the big one.
There are a few different cultivars grown in Spain as azufaifo. I had access to a delicious one that had fruit about the size of a pool ball with a relatively small seed. It was sweet, crisp, juicy, mildly tart and full of flavour. Usually grown for home consumption, I think. Always left me feeling refreshed and satisfied.
I haven't really gotten into the fresh Jujubes but I absolutely love them dried. Maybe afew more tastings and I'll come around to them 😅 Good video as always, keep up the good work!
If you can find some fruit from the cultivar "Li", they are excellent fresh. Especially when they are almost completely brown. I use to grow several types, and they were my favorite.
I really do not understand people eating jujube's before the skin is brown. I do not understand it at all other than being impatient. I would like to see these varieties reviewed again but when they're actually properly ripe not just how they're being sold currently. Also to the best of my knowledge people eat them at all stages of ripeness regardless of variety so it's not like you have to eat at a specific way with a specific variety but I have yet to encounter a variety that does not benefit from being brown first. When I cook green jujube, I'm cooking it like a vegetable. Since weird food explorer has access to these other varieties and says that they aren't as good at different stages I want to hear the descriptions of the Brown stage and all of them.
i have 2 varieties of Jujubes Li and lang they are rather thorny so when one of them started with a over grown shoot i left it go, the fruit on that branch is round and larger than the other 2, and it's quite sweet and crunchy, its a keeper.
I'm from Suriname, South America (small country in between the Guyana's and Brazil). Never knew that they are called Jujubes; we call them olives. We have many many varieties, with an aray of flavors. Might be because of our history with immigration (India, China etc. etc). The Thai variety has only been introduced in, I would say, the past 15 years or so. The smaller varieties are pickled. Personally, I pickle them with vinegar, salt, sugar, garlic and chillies. Yum! In Barbados, I sampled a small variety which only developed an acceptable flavor when completely brown and slimy. In China I enjoyed the dried, spongy ones used as a condiment of flavoring agent. Religiously/culturally, it is locally seen as a bringer of life, translating to fertility for humans, and productivity for agriculture. Keep up the good work Jared!
Love how the large one looks almost like an apple. Had I just bumped into one traveling that would have messed with my head but now that I’ve learned about them I want to try one for sure.
I grew eating jujubes--my mum would put them out on the counter to ripen from yellow to brown over the course of a couple of days. She bought the dried ones when she made the pudding for Chinese new year and they'd be steamed on top of the pudding..
Awesome video. I used to grow a few and they always tasted bad or were very dry. I removed the trees and suckers sprouted from the roots for years. They are hard to kill. The California Rare Fruit Growers have a few cultivars that are delicious. I’d like to give them another try and to grow them again.
try them with flavoured salt, or experiment with other condiments (wasabi, mayo, ketchup, hoisin, soy sauce, fish sauce, tartar sauce, hollandaise sauce, shrimp paste, etc)
would love an episode on persimmons and all the different varieties. I've been eating a lot of them lately and would be curious to see the ddifferent types that I don't have access to.
My state, Florida, has a variety of jujube native to it. I was watching a Korean lady make soy sauce. She only used soybeans, peppers, and jujubes to make the sauce.
Good report. Was hoping you'd include the jujubes that pop up around Tucson: definitely shaped like a date, like a Deglet Noor, with burnt-red skin and oddly dry interior & a vague taste of jaggery. By the way, in Tucson they spread like crazy, very fast-growing.
I planted a Z. jujuba of the Honey Jar cultivar in my yard in Northern California after an acquaintance gave me a bag of fruits from the one in her yard. I am eagerly waiting until next summer when it might be old enough to fruit. To me, the fruits tasted like a combo of date and apple
Got a friend with a bunch of the chinese jujubes in his backyard, so I get 7-8 shopping bags full every fall. My preference is when they're dried completely, almost looking like a date, and they taste a cross between dried apple and caramel popcorn.
Please try the fruit of a melocactus! They look like a mystical pink pepper that would grow in someplace like Middle-Earth. I would love to hear how they taste
We have _Ziziphus jujuba_ in some regions in Greece, called τζίτζιφο (singular; plural: τζίτζιφα), and a region bordering the town I grew up in and the next is called Τζιτζιφιές, which literally means "jujube trees" - because the place was full of said trees!
Bought some green jujube fruits, so delicious!($5.99 a pound). We plant our fruit trees from the seeds of the fruits we’ve eaten! Gonna try these jujube seeds to grow in ground and in a big pot, 20 to 40 gallons! Thanks for this video, God bless!❤️🤗
Chinese Jujubes are commercially available in Australia, and you can buy the trees at specialist nurseries. I would warn though they do sucker, so don't plant without some preparation.
Geez they grow uncontrolled in and around Townsville where I live and are invasive! I can’t imagine actually paying good money to grow one! They are also horribly thorny… they fruit is usually spoiled by fruit flies before you can eat it
They grow nicely here in some parts of the high sonoran dessert. Given how tolerant they are of different climates, soils, etc they really should be pushed as a sustainable food crop.
There's been several of these fruit you've tried with a funky cheese like flavor. Makes me wonder if they could be dried and ground to create a Parmesan substitute
the problem with them is that they will have the cheesy taste without richness, which is kinda nasty in my opinion. The babassu fruit is cheesy and rich though, dry that one and it would be good on pasta :) czcams.com/video/Pud2CFUzl-M/video.html
Good video lol, found myself giggling away at your wonderful specificity - what a consistent channel - congrats on episode 747 my dude hahaha! P.S I've never tried jujubes but am now very curious to, we just like don't get any weird fruit to explore in Ireland but thanks to your videos I always know what to look out for in Asian supermarkets or when I'm on holidays lol - cheers!
The chinese jujube is thought to have medicinal properties. It is said to be good for women during her period(especially the dried out ones). I personally like them more when they green, more juicy and chrunch.
We are growing the elongated Thay Jujube. When mine turn yellow, there is no astringent feel at all; they are pretty juicy. When they are green, there is a bit of astringency. They get winey when they over-ripen, but it's still okay. Very generous tree. They seem to be called the Winter Jujube on another site. We are in central Florida, and they grow fast and easy.
I'm passing on a request for you to do a video on dried Chinese jujube, which is the dominant version in northeast Asia. It's used both medicinally and as an ingredient in stews and baked dishes. I asked if dried was preferred because of availability, and was told no, they grow quite far North
There are lots of jujube trees in the Maldives. Many here in my island too and from every tree to tree the taste is different😂 No two trees have fruits that taste same.
The two jujubes in the yard are pretty tasty fresh (honey jar and sugar cane). I prefer them still firm but mottled brown, but at the end of the season we'll clear the trees off and the ones I don't eat fast enough will usually ripen a bit further, usually to full brown and slightly shriveled. They develop a nice caramel flavor at that stage 👍
True story. Several years ago I called up my local agriculture extension office and asked the person who answered my call, if they knew if anyone was raising jujubes in our area. She replied "I don't know, but I hope they're not anything like those killer bees". 😆 I grew several varieties of the Chinese jujube. My favorite was the "Li". I grew lots of different fruits, but the jujube was my favorite.
In south France there also is a Chinese jujube variety called ""jujube de Provence" which is eaten brown / dry. The fruit is round and pretty small but not as the first you showed. So yeah, you really can see it in every parts of the world.
In Saudi Arabia we call this fruit kenar (كنار), nabaq (النبق) or ebri (العبري). It's a loved winter fruit and known for its medicinal benefits. My granfather planted one in his garden and its fruit is tastiest 😋
I grew two different varieties in Phoenix. The first fruiting was very prosperous but not very tasty. Second fruiting was not nearly as plentiful and fruits were small. But the flavor was amazing. Second fruiting was in July-august. So it was really hot outside
This is great. I happen to have 2 jujubees I managed to sprout in my nursery. Of course, they are the indian ones. Thanks man. Im a lot less excited about them now.
I'm from Guyana and we have the Indian variety, which is in season right now, we call it Dunks or Dungs, and it's eaten raw or preserved in various ways
I love jujubes and my personal name for the fruit is the "shrink fruit". My old psychiatrist (shrink) introduced me to jujubes when she would bring in a bag of them to her office from a prolific tree in the front yard of her home. She would offer them to her patients and I was the only patient who liked them so I usually got the whole bag.
I've recently been to China. I have tried some of local fruit including jujube. I like them as much as apples. Trying local food is one of the best ways to experience the world
In Jamaica we have something similar to the indian jujube i'm not entirely sure that they're the same but based on your descriptions and how they look I would say that they're the same. My grandmother absolutely loves them
Google told me jujube is a date. I didn't see the varieties or info on the varieties like in this video in the initial search, but I did a second search and specified Chinese, Thai, and Indian. I also read that there are hundreds of varieties of jujubes.
I saw jujubes in California for the first time last year. There were two types, a tiny one about the size of a pea, and a bigger one about the size of a strawberry. I didn't like any of them. It was the first time finding new fruits and was disappointed. Ever since I've been watching this channel about 8 years now, I've been going out and search for fruits to try and I have found a good amount, I love most of the new ones. Jujube is not one of them.
I planted a Jujube tree this spring. I picked a hybrid variety developed at a California University to be drought tolerant. It is said to produce a lot of fruit and taste like an apple with honey.
Most jujube is drought tolerant... but has very invasive roots. It'll start seeking out water and will find a leak if you have it. Once it starts sending out suckers, then they get really annoying
@burning4rmwithin most of what people call drout tolerant isn't even close. These ones are supposed to survive even if you don't water them for months, even in the desert
@ TomsBackyardWorkshop, a specific variety for drought tolerance? You can grow any variety in California, jujube trees are grown here in all of central and southern Arizona (Sonoran Desert, with little care. They take our intense summers as well as our winters. If you haven’t already try it yourself there. Find other seeds from different varieties and plant them. 😃
@@TomsBackyardWorkshop I also must mention even here in Phoenix I barely water my jujube trees. One is Chinese other is Indian not trying to be arrogant, just don’t want other people to take advantage of you. Good luck.
I thought this is a fruit I didn't know until I saw the leaf. We had a ber fruit tree at home but we cut it off after it started shading the custard apple tree. It a very fast growing tree and produces a _lot_ of fruit, but there's the problem you pointed out - the flavour.
Jujube every variety is one of the easiest fruit trees to grow here in the Sonoran desert( Phoenix, Arizona area. Along with mulberry and guava trees. I have the Lang (Chinese) variety and Indian Green Thornless jujube tree. Giant shade trees here too.
Well if it isn't my old friend. I find these all the time whenever I try to find dried dates. Took me ages to find out why they tasted so off to me, only to learn that they were actually completely unrelated from the date palm and typically used for tea. Funny how that works.
When they get candied (preserved in sugar syrup) they both taste and look astoundingly similar to dried date palm dates, which is where I think the confusion came from.
The small one also grows on northern Brazil. Probably brought by the Indian settlers of Guiana and dispersed by birds. Anyway, this is one of the fruits of my childhood.
The most common way to eat chinese jujube is actually dried. It’s a common snack eaten out of hand, but it is also used a lot in cooking and medicine. People eat it fresh but you would usually eat it dried, and I think it tastes better dried anyways. The fresh ones are kinda just slightly sweet, slightly astringent styrofoam, while the dried ones are softly chewy and often have a pleasant molasses-y flavor. They’re also sometimes stuffed with walnuts. Edit: ok I watched the dried jujube part a bit closer, and they look like the ones you would get at the medicine counter. Next time you are at the chinese supermarket, get a pack of prepackaged ones. They are usually in the snack aisle and should be much better
Pretty sure these are what I’ve been eating all month. When I bought them , thought they were apples. The density was similar to a Mr. Clean brand magic foam eraser pad deal type thing. Worked decent in potstickers.
just had the weirdest mental image of going to the movies and getting a box of jujubes, little brown fruits rolling out everywhere instead of sugary gummies. 😂
There is a Jujube native to the Iberian Peninsula, Ziziphus lotus. I ordered it and seeded on various sites. I am excited to see how it grows and tastes. I also would like to trial Ziziphus spina-christii (Not Paliurus spina-christii) which is also native to thr Mediterranean an extremely drought tolerant.
Waiting for Sugarcane jujube to arrived. I grew Ber jujube once but had to relocated, the still young tree died. It is easy to find and important to plant. We use the leaves to massage stiff muscle to help relax and makes is supple. We also use it during burial, we bath the body with the leaves to help makes them supple so we can dress them before burial. I have an unknown variety, very small leaves, very small fruit and taste so bad the birds avoid them.
You should try a kind of brazilian jujube,it testes kinda different! And it do not dry out like normal jujubes And we call then joá(jo-A) (Ziziphus joazeiro)
I really like the honey jar variety (have a 4 year old tree in the yard). Moderate size fruit with a hint of something other than just sweetness when they're green. The others I've tried are slightly less complex (Li, Lang and Sugar cane)... but overall jujubes aren't super nuanced in flavor when they're firm/fresh.
In Guyana the name is DUNGS, i like the half ripe ones, yellowish, My school yard had a tree, during the school year other kids get to it before me, But summer holiday when school is out i would go chat with my uncle who was the security guard and full my belly, Grove School EBD.
Jujube Grow Wild in Iran!! In Southern Iran You Can even Find Wild Jujube Forest in Mountains and Valleys!!! In our language it's Called "Konar" We Eat Them , Also You Can Make Tea and Alcoholic Drink From The Fruits also You Can make Natural Shampoo From the Jujube Leaves It also has a very strong wood that can be used for shovels, pickaxes and hammers
I've been confused about this. In Australia we call the sweets jubes but they're a bit different to the US ones so I was never clear if if the name was related. Google says it comes from 'jujube lozenge' and they used to be medicinal based on the fruit. Clarity at last.
Here in italy Jujubes are usually more oval, i wonder if it's a different cultivar, cause it looks like an inbetween of the chinese jujube and the first one you found, they are definitely smaller than than the chinese one usually, but also more oval, almost "pear shaped", but with very similar colours on the outside.
Funny that these are called Ber fruit but not grrr bear fruit, because their fellow Rhamnaceae/buckthorn relatives are often eaten by bears, at least the California coffeeberry is!
No relationship. Lol. I heard hawthorn apples are terrible. Maybe good for pickling. If grown right, jujubes are sweet and delicious, especially when partially dried on the tree
In Catalonia and in many Mediterranean countries, Ginjols are eaten, which are the fruits of the Ginjoler (Ziziphus jujuba) This is the name in Catalan In Spanish they are called jujube, jínjol (jínjoles in the plural), azufaifa or azofeifa It is a fruit that is less and less common to find, this is due to globalization and the loss of diversity.
Man, being colourblind feels like it'll be a huge disadvantage for me when it comes to fruits, I want to try all the ones you have but some are only good at certain levels of ripeness so it's just.. pain. lol
More jujubes!
Green Jujube Review: czcams.com/video/wEpH0nWELLI/video.html
Jujubes in Madagascar: czcams.com/video/d-kWVdKl3YQ/video.html
Ber Fruit in India: czcams.com/video/R18YnPd5OKM/video.html
Jujubes: Wild VS Cultivated: czcams.com/video/EX2g0s6M_W4/video.html
Chinese Jujube: czcams.com/video/ihM_ak-gRec/video.html
Thai Jujube in Thailand (2015): czcams.com/video/UZfZ1TgxfC8/video.html
Indian Jujube ( Boroi in Bengali), when ripe, is usually dried and along / in place of tamarind are used to make Tok ( a cooled Tomato or Mango based soup, which is usually sweet and sour) and are eating after dinner.
The Thai Jujube ( Kool Boroi), are usually scored into flower petal shape, and sprinkled with chilli powder and black salt.
Also if you ever visit a Bengali speaking region, try getting your hands on someone Boroi'r Aachar ( Pickled Indian Jujube in spices).
@@BAlex2209 I saw the dry ones for sale at a Bengali market recently and almost bought it, but didn't know what to do with it. I'll get it next time and try making Tok. Sounds good!
But in Bangladsh have lots more variety of Jujube. Some of them are red color also. If possible then collect them and make a video on them.
@@WeirdExplorerJujube is called ( Boroi or kool in India & Bangladesh )
Florida jujube is a species native to a small area in Florida and critically endangered. There aren’t many genetically distinct individuals left. I don’t know whether any fruit that’s produced has viable seeds. Ziziphus celata.
Awesome info! I'm adding it to my ID list when I go plant spotting this week. 😌
I’ve heard about them, southwest has a different species. How is flavor
I'll have to try and find that one while I can.
I know a lady in Nokomis that has one and it usually bears a lot. Spikes everywhere though.
Thanks for sharing . We need to grow these
Here in Brazil, specifically in Northeastern Brazil, we have a “ziziphus” too. It’s called “Ziziphus joazeiro”, popularly called just Joazeiro and its fruit is called Joá. Its bark, root and leafs have some medicinal and tradicional uses… the fruit is edible but tastes quite bland… anyway, it’s an important plant in northeastern Brazil’s culture.
Here in Argentina (also in Paraguay and Bolivia, in the dry Chaco forests) grows another "jujube" species (Ziziphus mistol), called Mistol.
The fruit has many uses as it is sweet and is an abundant (and useful) tree that can grow in seriously demanding lands (i'm talking months with no rain or humidity and extreme heat).
Besides being eaten raw, it's also used for numerous preparations like candies, jams, filling for alfajores and similar products, liquors, but mainly to make a sweet preparation called "Bolanchao", made with the ground mistol fruit and algarroba flour (algarrobos are what we call Prosopis sp. around here, you call them "mesquites" and having numerous species they are the main component of the dry forest of central and nortern Argentina. They are other trees of particular historical and cultural significance around here).
India there is another variety called narkel cul ( literal translation is coconut jujube) because it has coconut like taste. Nowadays it a bit harder to find in market. Hope u will try that variety also.
In Italy we have two kinds of Chinese jujubes, the big one (you showed today) and a small one which is only eaten when completely brown and preferably wrinkled and it is sweeter than the big one.
Dried and brown they taste like dates, love them
Red date is the common English term for jujubee's when they have been fully shriveled
There are a few different cultivars grown in Spain as azufaifo. I had access to a delicious one that had fruit about the size of a pool ball with a relatively small seed. It was sweet, crisp, juicy, mildly tart and full of flavour. Usually grown for home consumption, I think. Always left me feeling refreshed and satisfied.
I haven't really gotten into the fresh Jujubes but I absolutely love them dried. Maybe afew more tastings and I'll come around to them 😅
Good video as always, keep up the good work!
What size is this cultivar and how do they taste?
If you can find some fruit from the cultivar "Li", they are excellent fresh. Especially when they are almost completely brown. I use to grow several types, and they were my favorite.
I really do not understand people eating jujube's before the skin is brown. I do not understand it at all other than being impatient. I would like to see these varieties reviewed again but when they're actually properly ripe not just how they're being sold currently. Also to the best of my knowledge people eat them at all stages of ripeness regardless of variety so it's not like you have to eat at a specific way with a specific variety but I have yet to encounter a variety that does not benefit from being brown first. When I cook green jujube, I'm cooking it like a vegetable. Since weird food explorer has access to these other varieties and says that they aren't as good at different stages I want to hear the descriptions of the Brown stage and all of them.
i have 2 varieties of Jujubes Li and lang they are rather thorny so when one of them started with a over grown shoot i left it go, the fruit on that branch is round and larger than the other 2, and it's quite sweet and crunchy, its a keeper.
I'm from Suriname, South America (small country in between the Guyana's and Brazil). Never knew that they are called Jujubes; we call them olives. We have many many varieties, with an aray of flavors. Might be because of our history with immigration (India, China etc. etc). The Thai variety has only been introduced in, I would say, the past 15 years or so. The smaller varieties are pickled. Personally, I pickle them with vinegar, salt, sugar, garlic and chillies. Yum! In Barbados, I sampled a small variety which only developed an acceptable flavor when completely brown and slimy. In China I enjoyed the dried, spongy ones used as a condiment of flavoring agent. Religiously/culturally, it is locally seen as a bringer of life, translating to fertility for humans, and productivity for agriculture. Keep up the good work Jared!
Love how the large one looks almost like an apple. Had I just bumped into one traveling that would have messed with my head but now that I’ve learned about them I want to try one for sure.
I grew eating jujubes--my mum would put them out on the counter to ripen from yellow to brown over the course of a couple of days. She bought the dried ones when she made the pudding for Chinese new year and they'd be steamed on top of the pudding..
sounds great!
Awesome video. I used to grow a few and they always tasted bad or were very dry. I removed the trees and suckers sprouted from the roots for years. They are hard to kill. The California Rare Fruit Growers have a few cultivars that are delicious. I’d like to give them another try and to grow them again.
try them with flavoured salt, or experiment with other condiments (wasabi, mayo, ketchup, hoisin, soy sauce, fish sauce, tartar sauce, hollandaise sauce, shrimp paste, etc)
would love an episode on persimmons and all the different varieties. I've been eating a lot of them lately and would be curious to see the ddifferent types that I don't have access to.
My state, Florida, has a variety of jujube native to it. I was watching a Korean lady make soy sauce. She only used soybeans, peppers, and jujubes to make the sauce.
Interesting!
You should make a video about how to make it! 😃
@@Karenpayne47 it takes two years to make. I now know why most soy sauces are make using chemicals and shortcuts. LOL
Good report. Was hoping you'd include the jujubes that pop up around Tucson: definitely shaped like a date, like a Deglet Noor, with burnt-red skin and oddly dry interior & a vague taste of jaggery. By the way, in Tucson they spread like crazy, very fast-growing.
I planted a Z. jujuba of the Honey Jar cultivar in my yard in Northern California after an acquaintance gave me a bag of fruits from the one in her yard. I am eagerly waiting until next summer when it might be old enough to fruit. To me, the fruits tasted like a combo of date and apple
Oh wow, I love dates. I’m not crazy for apples (they taste too sweet for me), but maybe I’d like it.
Interesting. To me, dates taste way sweeter than apples
I’ve only heard about jujubes (I learned it as “JOO-JOO-bees”) in songs, cartoons, and poetry. I never knew they were a fruit.
Got a friend with a bunch of the chinese jujubes in his backyard, so I get 7-8 shopping bags full every fall. My preference is when they're dried completely, almost looking like a date, and they taste a cross between dried apple and caramel popcorn.
Please try the fruit of a melocactus! They look like a mystical pink pepper that would grow in someplace like Middle-Earth. I would love to hear how they taste
We have _Ziziphus jujuba_ in some regions in Greece, called τζίτζιφο (singular; plural: τζίτζιφα), and a region bordering the town I grew up in and the next is called Τζιτζιφιές, which literally means "jujube trees" - because the place was full of said trees!
Bought some green jujube fruits, so delicious!($5.99 a pound). We plant our fruit trees from the seeds of the fruits we’ve eaten! Gonna try these jujube seeds to grow in ground and in a big pot, 20 to 40 gallons! Thanks for this video, God bless!❤️🤗
Chinese Jujubes are commercially available in Australia, and you can buy the trees at specialist nurseries.
I would warn though they do sucker, so don't plant without some preparation.
Geez they grow uncontrolled in and around Townsville where I live and are invasive! I can’t imagine actually paying good money to grow one! They are also horribly thorny… they fruit is usually spoiled by fruit flies before you can eat it
They grow nicely here in some parts of the high sonoran dessert. Given how tolerant they are of different climates, soils, etc they really should be pushed as a sustainable food crop.
There's been several of these fruit you've tried with a funky cheese like flavor. Makes me wonder if they could be dried and ground to create a Parmesan substitute
the problem with them is that they will have the cheesy taste without richness, which is kinda nasty in my opinion. The babassu fruit is cheesy and rich though, dry that one and it would be good on pasta :)
czcams.com/video/Pud2CFUzl-M/video.html
Good video lol, found myself giggling away at your wonderful specificity - what a consistent channel - congrats on episode 747 my dude hahaha! P.S I've never tried jujubes but am now very curious to, we just like don't get any weird fruit to explore in Ireland but thanks to your videos I always know what to look out for in Asian supermarkets or when I'm on holidays lol - cheers!
The chinese jujube is thought to have medicinal properties. It is said to be good for women during her period(especially the dried out ones). I personally like them more when they green, more juicy and chrunch.
We are growing the elongated Thay Jujube. When mine turn yellow, there is no astringent feel at all; they are pretty juicy. When they are green, there is a bit of astringency. They get winey when they over-ripen, but it's still okay. Very generous tree. They seem to be called the Winter Jujube on another site. We are in central Florida, and they grow fast and easy.
I always thought it was pronounced
Jewjewbe not jajewbe
2 jews walk into a temple and 5 sects form
I'm passing on a request for you to do a video on dried Chinese jujube, which is the dominant version in northeast Asia. It's used both medicinally and as an ingredient in stews and baked dishes.
I asked if dried was preferred because of availability, and was told no, they grow quite far North
Please review a Shipova fruit if you can get it. It’s a cross of European pear and a sorb.
There are lots of jujube trees in the Maldives. Many here in my island too and from every tree to tree the taste is different😂
No two trees have fruits that taste same.
The two jujubes in the yard are pretty tasty fresh (honey jar and sugar cane). I prefer them still firm but mottled brown, but at the end of the season we'll clear the trees off and the ones I don't eat fast enough will usually ripen a bit further, usually to full brown and slightly shriveled. They develop a nice caramel flavor at that stage 👍
True story. Several years ago I called up my local agriculture extension office and asked the person who answered my call, if they knew if anyone was raising jujubes in our area. She replied "I don't know, but I hope they're not anything like those killer bees". 😆
I grew several varieties of the Chinese jujube. My favorite was the "Li". I grew lots of different fruits, but the jujube was my favorite.
In south France there also is a Chinese jujube variety called ""jujube de Provence" which is eaten brown / dry. The fruit is round and pretty small but not as the first you showed. So yeah, you really can see it in every parts of the world.
I always struggle to distinguish "jujube" and "date", because they kind of share the same character in Chinese
In Saudi Arabia we call this fruit kenar (كنار), nabaq (النبق) or ebri (العبري). It's a loved winter fruit and known for its medicinal benefits.
My granfather planted one in his garden and its fruit is tastiest 😋
I grew two different varieties in Phoenix. The first fruiting was very prosperous but not very tasty. Second fruiting was not nearly as plentiful and fruits were small. But the flavor was amazing. Second fruiting was in July-august. So it was really hot outside
This is great. I happen to have 2 jujubees I managed to sprout in my nursery. Of course, they are the indian ones. Thanks man. Im a lot less excited about them now.
We have a variety of Chinese Jujube that we can grow in Oklahoma. I really like them.
I'm from Guyana and we have the Indian variety, which is in season right now, we call it Dunks or Dungs, and it's eaten raw or preserved in various ways
love your videos....do these have a core,pit or anything inside?
there's a pit :)
I love jujubes and my personal name for the fruit is the "shrink fruit". My old psychiatrist (shrink) introduced me to jujubes when she would bring in a bag of them to her office from a prolific tree in the front yard of her home. She would offer them to her patients and I was the only patient who liked them so I usually got the whole bag.
I've recently been to China. I have tried some of local fruit including jujube. I like them as much as apples. Trying local food is one of the best ways to experience the world
What is sad is that you find fruits and food you like and can never eat again.
Is there any cold climate fruit you would like to try out?
Ooh that sounds cool, he should definitely check out fruits in the cooler areas
They may not be fancy! But believe you me, its some of most nutritionally dense vitamin C packed fruit superfood in the world
In Jamaica we have something similar to the indian jujube i'm not entirely sure that they're the same but based on your descriptions and how they look I would say that they're the same. My grandmother absolutely loves them
Google told me jujube is a date. I didn't see the varieties or info on the varieties like in this video in the initial search, but I did a second search and specified Chinese, Thai, and Indian. I also read that there are hundreds of varieties of jujubes.
Great video, you should try do do more shorts, you deserve more views. Keep up the good work.
Floristry foam with a good apples crisp is how I describe the texture
I saw jujubes in California for the first time last year.
There were two types, a tiny one about the size of a pea, and a bigger one about the size of a strawberry. I didn't like any of them.
It was the first time finding new fruits and was disappointed.
Ever since I've been watching this channel about 8 years now, I've been going out and search for fruits to try and I have found a good amount, I love most of the new ones. Jujube is not one of them.
I planted a Jujube tree this spring. I picked a hybrid variety developed at a California University to be drought tolerant. It is said to produce a lot of fruit and taste like an apple with honey.
Most jujube is drought tolerant... but has very invasive roots. It'll start seeking out water and will find a leak if you have it. Once it starts sending out suckers, then they get really annoying
I think I've heard of this one. Sounds tasty!
@burning4rmwithin most of what people call drout tolerant isn't even close. These ones are supposed to survive even if you don't water them for months, even in the desert
@ TomsBackyardWorkshop, a specific variety for drought tolerance? You can grow any variety in California, jujube trees are grown here in all of central and southern Arizona (Sonoran Desert, with little care. They take our intense summers as well as our winters. If you haven’t already try it yourself there. Find other seeds from different varieties and plant them. 😃
@@TomsBackyardWorkshop I also must mention even here in Phoenix I barely water my jujube trees. One is Chinese other is Indian not trying to be arrogant, just don’t want other people to take advantage of you. Good luck.
I was actually thinking of growing Jujubes in a large plant pot because they are drought and cold resistant and can be grown in containers.
I thought this is a fruit I didn't know until I saw the leaf. We had a ber fruit tree at home but we cut it off after it started shading the custard apple tree. It a very fast growing tree and produces a _lot_ of fruit, but there's the problem you pointed out - the flavour.
Jujube every variety is one of the easiest fruit trees to grow here in the Sonoran desert( Phoenix, Arizona area. Along with mulberry and guava trees. I have the Lang (Chinese) variety and Indian Green Thornless jujube tree. Giant shade trees here too.
Well if it isn't my old friend. I find these all the time whenever I try to find dried dates. Took me ages to find out why they tasted so off to me, only to learn that they were actually completely unrelated from the date palm and typically used for tea. Funny how that works.
When they get candied (preserved in sugar syrup) they both taste and look astoundingly similar to dried date palm dates, which is where I think the confusion came from.
The small one also grows on northern Brazil. Probably brought by the Indian settlers of Guiana and dispersed by birds. Anyway, this is one of the fruits of my childhood.
The most common way to eat chinese jujube is actually dried. It’s a common snack eaten out of hand, but it is also used a lot in cooking and medicine. People eat it fresh but you would usually eat it dried, and I think it tastes better dried anyways. The fresh ones are kinda just slightly sweet, slightly astringent styrofoam, while the dried ones are softly chewy and often have a pleasant molasses-y flavor. They’re also sometimes stuffed with walnuts.
Edit: ok I watched the dried jujube part a bit closer, and they look like the ones you would get at the medicine counter. Next time you are at the chinese supermarket, get a pack of prepackaged ones. They are usually in the snack aisle and should be much better
A tree and some bushes i pick from have small round fruit with a round dark seed, probably a different species.
pretty spiny branches too
Pretty sure these are what I’ve been eating all month. When I bought them , thought they were apples. The density was similar to a Mr. Clean brand magic foam eraser pad deal type thing. Worked decent in potstickers.
Jujubes!
just had the weirdest mental image of going to the movies and getting a box of jujubes, little brown fruits rolling out everywhere instead of sugary gummies. 😂
Can wait for this one, i only knew about the candy
Those crunches
There is a Jujube native to the Iberian Peninsula, Ziziphus lotus. I ordered it and seeded on various sites. I am excited to see how it grows and tastes. I also would like to trial Ziziphus spina-christii (Not Paliurus spina-christii) which is also native to thr Mediterranean an extremely drought tolerant.
Waiting for Sugarcane jujube to arrived. I grew Ber jujube once but had to relocated, the still young tree died. It is easy to find and important to plant. We use the leaves to massage stiff muscle to help relax and makes is supple. We also use it during burial, we bath the body with the leaves to help makes them supple so we can dress them before burial. I have an unknown variety, very small leaves, very small fruit and taste so bad the birds avoid them.
You should try a kind of brazilian jujube,it testes kinda different!
And it do not dry out like normal jujubes
And we call then joá(jo-A)
(Ziziphus joazeiro)
I have a jujube tree in my garden in France, they are smaller than all of this. And long.
Oh neat I recognize these here dried in local Chinese herbal shops and now I will know what they are!
i have never had a jujube before but i did plant a Li this year i'm hoping to get a honey jar variety soon to plant next to it
I really like the honey jar variety (have a 4 year old tree in the yard). Moderate size fruit with a hint of something other than just sweetness when they're green. The others I've tried are slightly less complex (Li, Lang and Sugar cane)... but overall jujubes aren't super nuanced in flavor when they're firm/fresh.
In Guyana the name is DUNGS, i like the half ripe ones, yellowish, My school yard had a tree, during the school year other kids get to it before me, But summer holiday when school is out i would go chat with my uncle who was the security guard and full my belly, Grove School EBD.
The video :🤓☝️🥭
The music : 😎🎸🎶
Fun to say ; )
Jujube Grow Wild in Iran!!
In Southern Iran You Can even Find Wild Jujube Forest in Mountains and Valleys!!! In our language it's Called "Konar"
We Eat Them , Also You Can Make Tea and Alcoholic Drink From The Fruits also You Can make Natural Shampoo From the Jujube Leaves It also has a very strong wood that can be used for shovels, pickaxes and hammers
It's good you did not say anything negative about them or you could have had trouble from the ADL run algorithm.
I hope someday you'll find the yellow ber fruit that has a soft texture.
The most sweetest jujube is #আপেল_কুল ( Red & Green Jujube & locally called Apple Jujube )
In the Philippines, they are called sinegwelas.
These were my childhood
The Chinese dried Jujubes are marketed as red dates sometimes...
They aren't bad. They say that if you eat a few every day you will live longer, but they say that about a lot of random things.
Thanks for zizifus competition 😅 What about veggies in tropical climate?
I've been confused about this. In Australia we call the sweets jubes but they're a bit different to the US ones so I was never clear if if the name was related. Google says it comes from 'jujube lozenge' and they used to be medicinal based on the fruit. Clarity at last.
Here in italy Jujubes are usually more oval, i wonder if it's a different cultivar, cause it looks like an inbetween of the chinese jujube and the first one you found, they are definitely smaller than than the chinese one usually, but also more oval, almost "pear shaped", but with very similar colours on the outside.
I thought those were pronounced as JooJooBay.
I am from Bangladesh we have the Indian variety and the two Thai varieties.
Ah lad that bed needs making
Thailand have many different type of jujube. Best one i like and only one i eat is long and Pointed. Crunchy and in side soft.
weeee more fruits!
In french it's the same word as gummy
Funny that these are called Ber fruit but not grrr bear fruit, because their fellow Rhamnaceae/buckthorn relatives are often eaten by bears, at least the California coffeeberry is!
I loved to eat them steam, taste like caramel candy, I highly recommend anybody to try.
Plenty and different varieties in the Southern part of Malawi
Always wanted to try jujube but haven't had a chance. I recently tried hawthorne apples which look similar and I thought were terrible. Any relation?
No relationship. Lol. I heard hawthorn apples are terrible. Maybe good for pickling. If grown right, jujubes are sweet and delicious, especially when partially dried on the tree
In Catalonia and in many Mediterranean countries, Ginjols are eaten, which are the fruits of the Ginjoler (Ziziphus jujuba)
This is the name in Catalan
In Spanish they are called jujube, jínjol (jínjoles in the plural), azufaifa or azofeifa
It is a fruit that is less and less common to find, this is due to globalization and the loss of diversity.
Man, being colourblind feels like it'll be a huge disadvantage for me when it comes to fruits, I want to try all the ones you have but some are only good at certain levels of ripeness so it's just.. pain. lol
They do soften as they get riper, and they get spots.
Whats with the way you pronounce it? Aka fast as lightning and shortening of the sylibles?
Like....to me the way you pronounce it is like someone REALLY EXCITED about a "choo choo train" excitedly screaming "chochotrain!!!!!!"
Also "bear"=\="ber"
I WAS excited about choochoo trains when I made this. that's probably why
Have u tried sumac
It’s Weird Wednesday!
Jujube, I like them slightly underripe
There's another kind with small Fruit. People in my country call it Arab's Bidara