North American Fruit Explorers mailing list at ibiblio

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

Best one I've encountered is "Honey Jar".  Roger Meyer in Fountain Valley, CA. has a great selection of Jujubes and can help you more.  He's a member of http://www.crfg.org
-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 10:30 AM, MARIE ASHTON wrote:

What varieties of jujube are good for fresh eating?
Richard Ashton 
7b/8a
> <x-tad-bigger>----- Original Message -----</x-tad-bigger>
> <x-tad-bigger>From:</x-tad-bigger><x-tad-bigger> </x-tad-bigger><x-tad-bigger>Lon J. Rombough</x-tad-bigger><x-tad-bigger> </x-tad-bigger>
> <x-tad-bigger>To:</x-tad-bigger><x-tad-bigger> </x-tad-bigger><x-tad-bigger>North American Fruit Explorers</x-tad-bigger><x-tad-bigger> </x-tad-bigger>
> <x-tad-bigger>Sent:</x-tad-bigger><x-tad-bigger> Tuesday, September 27, 2005 8:30 AM</x-tad-bigger>
> <x-tad-bigger>Subject:</x-tad-bigger><x-tad-bigger> Re: [NAFEX] rotten or fermented fruit</x-tad-bigger>
>
> 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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