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Li jujubes are a larger variety, averaging 3 to 5 centimeters in diameter, and have a round to ovate shape. The skin is firm, smooth, and thin, transitioning from green when immature to yellow-green, red-brown, to mahogany when mature. Li jujubes are considered edible in their yellow-green phase, and as the fruit matures, the skin may bear variegated hues of green, yellow, and brown depending on the degree of ripeness. Underneath the surface, the flesh is crisp, grainy, airy, and semi-aqueous with a snap-like quality similar to an apple. There is also a small pit found in the center of the pale green to white flesh. Li jujubes have a high sugar content, contributing to the fruit’s very sweet taste, and also contain lower amounts of acidity to create subtle tangy notes.
Seasons/Availability
Li jujubes are available in the late summer through fall.
Current Facts
Li jujubes, botanically classified as Ziziphus jujube, are large, sweet fruits belonging to the Rhamnaceae family. Jujubes are ancient fruits native to China, traditionally grown to maturity and consumed dried when they have a date-like consistency. As the cultivation of the fruits increased over time, many new varieties were created to diversify the jujube market, and cultivars were developed to be eaten fresh. Li jujubes are considered to be one of the largest jujubes available in commercial markets. The round fruits were specifically developed for fresh eating and are favored for their thin, crisp skin and sweet flavor. Outside of China, Li jujubes are also one of the top cultivars grown in the United States. Li jujube trees are a hardy, drought and cold tolerant variety, with an easy-to-grow, prolific nature. American consumers highly value jujubes for fresh eating instead of dried uses, and the trees can be found through specialty growers and home garden enthusiasts.
Nutritional Value
Li jujubes are an excellent source of minerals, including potassium to regulate fluid levels, zinc to fight off viruses, and phosphorus to help grow bones. The fruits are also a good source of fiber, which helps stimulate the digestive tract, and vitamin C, an antioxidant that strengthens the immune system and contributes anti-inflammatory properties.
Applications
Li jujubes are best suited for raw applications as their large size, sweet flesh, and thin skin is showcased when consumed fresh, out-of-hand. The flesh can be eaten as a snack or fresh dessert, or it can be juiced into a refreshing beverage. In addition to fresh eating, Li jujubes can be cooked into honey, jams, and syrups, made into a paste for fillings in cakes and pastries, candied, or incorporated into stews, porridges, and rice dishes. They are also occasionally dried for teas, smoked, or fermented into wine. Whole Li jujubes can be stored in a sealed container in the refrigerator for 2 to 4 weeks when fresh. Dried jujubes will keep 6 to 12 months when stored in a cool, dry place.
Ethnic/Cultural Info
Across the Southwestern United States, jujube trees are seen growing along railroad tracks in peculiar places. The trees date back to the 19th and early 20th centuries and were sown from scattered jujube seeds, discarded from railroad workers building the railways. It is believed that over twenty thousand Chinese immigrants came to the United States to help construct the Transcontinental Railroad. While working on the railroad, the workers brought their favorite foods from China, including jujubes, and would consume the sweet fruits to help maintain energy levels. Jujubes were believed in traditional Chinese medicine to help boost stamina, regulate the liver, and balance the body’s overall health. Once the jujubes were consumed, the seeds would be tossed alongside the work site, and over time, a few of the seeds grew into mature trees. Today the jujube trees are still found growing near the railway throughout Arizona, Texas, and New Mexico, bearing fruit each year and are considered to be some of the first jujube trees found in the United States.
Geography/History
Jujubes are native to China, where they have been growing for over 4,000 years. The small fruits were later transported along the silk road and introduced into the rest of Asia, the Middle East, and Europe sometime around 380 CE. Jujubes have been extensively cultivated in China, selected for improved growth characteristics and flavor, and it is believed that there are over 400 varieties of jujubes in existence. In 1908, agricultural explorer Frank Meyers, in partnership with the USDA, visited China and gathered 67 samples jujube varieties, including Li jujubes from the Shanxi province. All 67 varieties were first planted at the Plant Introduction Station in Chico, California, and were eventually distributed among other USDA stations, including Florida, New Mexico, Oklahoma, Texas, and Georgia. In 1926, after trialing the cultivars, the USDA recommended four varieties, including Li jujubes, for cultivation in the United States. In the present day, Li jujubes are still one of the top commercially grown varieties within the United States. The variety can also be found in Asia, mainly in China, Europe, the Middle East, and Australia.
Specialty Produce
1929 hancock st sd ca 92110
6192953172 [email protected]
LI JUJUBE
at Specialty ProduceLi Jujube: These fruits have a crisp, airy flesh often compared to the texture of an apple. As Li jujubes ripen, their skin transitions through green, yellow-green, red-brown, to deep mahogany. They are edible even in their yellow-green phase. With high sugar content and mild acidity, their sweet flavor is subtly tangy. The fruit also contains a small central pit nestled within its pale green to white flesh.
Schaner Farms
Jujube Li From Schaner Farms In Santa Monica, California…..Li jujubes are versatile fruits from Schaner Farms that can be enjoyed fresh in snacks or desserts, juiced for beverages, or used in cooking. They can be turned into honey, jams, syrups, or paste for pastries. The fruits are also used in stews, porridges, rice dishes, smoked for teas, or fermented into wine. Fresh Li jujubes stay good for 2 to 4 weeks in the refrigerator, while dried ones last up to a year in a cool, dry place.
LI JUJUBE from
"FRESNO EVERGREEN"
at Specialty Produce…..Li Jujubes are large, sweet fruits developed for fresh consumption and are one of the largest jujube varieties sold commercially. Native to China, jujubes were historically dried for a date-like texture, but cultivars like Li were created for crisp skin and sweet flavor. These hardy trees are drought and cold-tolerant, highly prolific, and popular in specialty produce markets across the United States.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Li Jujubes from Fresno Evergreen…..Li Jujubes, originally from China's Shanxi province, were introduced to the U.S. in 1908 by agricultural explorer Frank Meyers. Out of 67 varieties he collected, Li jujubes were among the four recommended by the USDA for cultivation after years of trials. Today, they remain one of the most commercially grown jujube varieties in the U.S. and are also found in Asia, Europe, the Middle East, and Australia.
Farmers Market Santa Monica
Arizona Ave & 2nd St, Santa Monica, CA 90401
https://www.santamonica.gov/categories/programs/farmers-market
from HER PRODUCE…..Jujube trees in the Southwestern United States trace their roots to the 19th and early 20th centuries, when Chinese railroad workers brought jujube fruits from China as a source of energy. After eating the sweet fruits, they discarded the seeds along railway construction sites, leading to the growth of these trees. These trees still grow near railways in Arizona, Texas, and New Mexico, symbolizing a historical connection to the Chinese immigrants who helped build the Transcontinental Railroad.
Li Jujube are in-season at US Supermarket Queens New York ……Li jujubes are a larger fruit variety, measuring 3 to 5 centimeters in diameter with a round to ovate shape. Their skin transitions through green, yellow-green, red-brown, to mahogany shades as they mature. The crisp, grainy flesh has a refreshing snap similar to an apple. Known for their high sugar content, Li jujubes are exceptionally sweet with a hint of tanginess, making them delicious to eat even in their yellow-green phase. A small pit is found at the center of their pale flesh.
Li Jujube in-season at SFC farmers market Austin Texas …….Li Jujubes are versatile fruits that can be eaten fresh as a snack or dessert, juiced for beverages, or cooked into honey, jams, syrups, and pastes used in cakes and pastries. They can also be candied or added to stews, porridges, and rice dishes. Whole Li Jujubes stay fresh in the refrigerator for up to 2-4 weeks, while dried ones can last 6 to 12 months when stored in a cool, dry environment.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Li Jujubes from Good Hill Farms…..Li jujubes are among the largest jujubes available commercially, recognized for their crisp, thin skin and sweet flavor, making them ideal for fresh eating. Originally native to China, they were cultivated historically for their dried, date-like consistency but were later developed as fresh-eating varieties. Their trees are hardy, drought-tolerant, and prolific, enjoying popularity among American consumers and home gardeners alike.
Country Rhodes Family Farm
Li Jujubes from Country Rhodes Family Farm…..Li jujubes have a long history, originating in China's Shanxi province and cultivated for over 4,000 years. They traveled via the Silk Road and arrived in the U.S. in 1908 when Frank Meyers brought 67 samples, including Li jujubes, to California. By 1926, they were recommended for U.S. cultivation and remain a top commercial variety today, grown not only in the U.S. but also in China, Europe, the Middle East, and Australia.
Jujube trees were introduced to the United States during the construction of the Transcontinental Railroad in the 19th and early 20th centuries. Chinese workers brought jujubes as part of their diet to sustain energy and promote health. After consuming the fruits, the seeds were discarded near work sites, leading to the growth of trees along railways in Arizona, Texas, and New Mexico. These trees are some of the first jujube trees in the U.S. and still bear fruit annually.
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