Jujube
Display titles and publisher names are translated or transliterated by TCM Compass where needed. Original information is retained separately below.
- Publisher / author
- UC Davis Postharvest Research and Extension Center
- Source language
- English
- Actually accessed
- 2026-11-04
- Published date
- 2000-02
- Material type
- Institutional reference
- Access status
- Actually accessed
- What this source cannot establish
- Postharvest guidance updated February 2000; commercial storage conditions are not a guarantee for a home packet.
Supports: fresh versus dried · taste · storage
Original source information
Bibliographic wording is preserved below for checking against the original source.
- Original title
- Jujube
- Original publisher / author
- UC Davis Postharvest Research and Extension Center
- Original source language code
- en
- Original material type
- institutional reference
- Original supported topics
- fresh versus dried · taste · storage
- Original access status
- accessible
- Recorded access date
- 2026-11-04
- Recorded publication date
- 2000-02
- Original review notes
- Postharvest guidance updated February 2000; commercial storage conditions are not a guarantee for a home packet.
How this reference is used here
These are our published explanations that cite this source. Each link opens the relevant section; this does not mean the publisher endorses the article.
Jujube · Red dates · Names, material and mix-ups
Hong zao means red dates; Chinese jujube is the fruit discussed in the UC Davis reference. “Date” on its own is an ambiguous shopping term. Look for jujube or the Chinese characters rather than assuming all dried dates are the same fruit.
Jujube · Red dates · Taste and texture
Fresh jujube has a sweet, slightly acidic flesh; dried fruit is a different form used in porridge, broth and fillings. Removing the hard pit matters before making a smooth paste. Candied products may contain additional sugar.
Jujube · Red dates · Keeping dry, fresh and cooked forms
UC Davis discusses fresh and dried fruit under different storage conditions; those commercial conditions do not create one home expiry date. Keep the dry packet under its label conditions and freshly prepared paste refrigerated as cooked food, not as a shelf-stable preserve.
Jujube · Red dates · Evidence and ingredient-specific cautions
The cited postharvest reference concerns fruit quality and storage, not treatment. Do not turn its food-composition discussion into a medical promise. Dried and candied products can differ in ingredients; use the packet nutrition and ingredient information for the product you buy.
Jujube · Red dates · From a dried fruit to a smooth filling
For a smooth filling, make the pit check a separate step before cooking and blending. NMSU’s paste example removes pits and chops the dried fruit, cooks it with water until soft, then purees it. This gives a sequence to follow rather than a reason to run hard fruit through a blender and hope the pits disappear. A “pitted” packet is convenient, but checking for fragments still matters.