North American Fruit Explorers mailing list at ibiblio

["Lon J. Rombough" <lonrom@hevanet.com>]

The ones you got were probably Li or Lang, which the Chinese consider only suitable for preserving (cooking in sugar syrup and drying).  Other varieties are sweeter and better to eat fresh.
-Lon Rombough
Grapes, writing, consulting, my book, The Grape Grower, at http://www.bunchgrapes.com  Winner of the Garden Writers Association "Best Talent in Writing" award for 2003.
On Sep 27, 2005, at 5:57 AM, Mark and Piper wrote:

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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