Docshiva at Docshiva.org
Tue Sep 27 19:13:15 EDT 2005
My experience is that when left on the tree until the begin to brown they
are like an apple/date combination, a very pleasant fruit. Store-bought
ones have been flat tasting, less sugar and less acid, no richness - I would
guess due to storage. The fruit I have tasted fresh was from trees planted
primarily for landscape, probably Lang and Li. I understand there are some
much better tasting varieties available.
I've also had dried, which were pleasant. I suspect you get the best flavor
profile fresh, then as they age they lose flavor, but drying concentrates
In spite of the price, I may buy a small handful from the Coop. They were
somewhat larger fruit than I've seen before, although still small, and
pear-shaped. I suspect them to be a better-flavored variety.
Stephen Sadler, Ph.D.
USDA 9, AHS heat zone 8,
Sacramento CA - Mediterranean climate
From: nafex-bounces at lists.ibiblio.org
[mailto:nafex-bounces at lists.ibiblio.org] On Behalf Of Mark and Piper
Sent: Tuesday, September 27, 2005 5:58 AM
To: North American Fruit Explorers
Subject: Re: [NAFEX] rotten or fermented fruit
I found fresh jujube for sale at an asian grocery store in Seattle for $2.60
per pound. I had never eaten these before, so I bought a bag. Not what I
expected. They are a little crisp, not much juice with almost no flavor.
Pleasant, but not very exciting. They are slowly turning from light yellow
to brown, and I think they are improving. Maybe they need to get brown all
over before I will like them. Is this the typical fresh jujube experience,
or did I get a bad batch?
-Mark Lee, Seattle
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