Jujube

Jujubes are notably rich in vitamin C — fresh fruits contain 200–500 mg per 100g, rivaling rosehips. Dried jujubes retain significant amounts of cyclic AMP (cAMP), a nucleotide involved in cellular signaling.

Fresh jujubes contain more vitamin C per gram than most citrus fruits.

Research has identified triterpenoid saponins (jujubosides) as compounds of interest for their potential sedative and anxiolytic effects in animal studies. Jujube extracts have shown antioxidant activity in vitro, attributed to their high polyphenol and flavonoid content.

Studies have also investigated jujube polysaccharides for potential immunomodulatory and hepatoprotective properties, though human clinical data remains limited.

Jujube cultivation in China stretches back over four thousand years, making it one of the five most important traditional fruits alongside peach, plum, apricot, and chestnut. The fruit is so deeply embedded in Chinese culture that it appears in wedding rituals — the word for jujube (枣, zǎo) is a homophone for "early," and jujubes are placed on the marriage bed to wish for the early arrival of children.

In Korean cuisine, jujubes (called daechu, 대추) hold a similarly honored position. They are essential in samgyetang (ginseng chicken soup), ssanghwa-tang (restorative herbal tea), and yakbap (sweet medicinal rice).

Jujubes are one of the five most important traditional fruits in Chinese culture, alongside peach, plum, apricot, and chestnut.

Across East Asia, the jujube has never been just food — it sits at the intersection of nourishment, medicine, and cultural symbolism in a way few other ingredients can claim.

Add whole dried jujubes to slow-simmered soups and broths — they contribute a gentle sweetness that balances the richness of pork bones, chicken, or herbal ingredients. No need to pit them; the seed softens during long cooking.

Use in sweet soups and desserts: jujubes pair beautifully with lotus seeds, snow fungus, longan, and goji berries in Cantonese tong sui (sweet soups). They also stuff well — split and fill with glutinous rice for the classic nian gao preparation.

Jujubes are rarely the star of a dish, but their quiet, grounding sweetness is often the element that ties a complex preparation together.

Steep dried jujubes in hot water with goji berries and a few slices of ginger for a simple, warming jujube tea that is a staple comfort drink across China and Korea. In Korean cooking, sliced jujubes are an essential garnish for festive dishes like japchae and tteokguk.

For soups and braises, rinse dried jujubes and add them whole — they need no soaking. For teas, slice in half or crush lightly to release more flavor into the liquid.

For desserts and stuffings, soak in warm water for 30 minutes to soften, then pit by slitting one side and removing the seed. The softened flesh can be chopped, mashed into paste, or stuffed.

Store dried jujubes in a cool, dark place in an airtight container — they keep for up to a year. Discard any that smell sour or show mold.