Which regions are the main production areas of winter jujube distributed in

Winter jujube is produced in China's Shandong, Shanxi, Henan, Hebei, Anhui, Jiangsu, Tianjin, Beijing, Liaoning, Shaanxi, Gansu, Ningxia, Qinghai, Inner Mongolia, Xinjiang and other places, but the highest yields come from Miaoshang Township in Shanxi, Hebei, Shandong and other areas.

Is winter jujube the same as red jujube?

Winter jujube is not red jujube. Winter jujube can generally be stored for about 3 months, does not spoil easily, and has a long sales cycle. Red jujube, on the other hand, is sweet, high in nutritional value, and crisp, but does not keep well, so it is dried for storage; red jujube is generally sold after drying, and red jujube can be used to make pastries and snacks. Eaten dry or steeped in water, it has the effect of boosting qi and nourishing blood. The specific differences between the two are as follows:

1. Different ripening times

Winter jujube: Winter jujube is called winter jujube because it ripens later than ordinary jujubes, maturing around the early-to-mid part of October when the weather turns cold.

Red jujube: Red jujube comes from jujube trees that have been cultivated in China for several thousand years, and today they are grown throughout China, with more grown north of the Yangtze River. They generally bloom in late spring and ripen in mid-to-late summer; red jujubes are rarely still available in the mid-to-late part of early autumn.

2. Different fruit sizes

Winter jujube: Winter jujube is a new variety of jujube tree, and its fruit is relatively large, averaging about 17 g, with large ones reaching 25 g.

Red jujube: Red jujubes are generally not very large; the big ones weigh nearly 10 g, while the small ones are only about the size of a peanut. The pit is also relatively small, making them a bit troublesome to eat, so red jujubes are mostly sold as dried goods.

3. Different colors

Winter jujube: Only the sun-facing half of a winter jujube is red; the rest is mostly greenish-white, and the flesh is white with a slight green tinge.

Red jujube: When unripe, red jujubes are mostly green, and when ripe they are entirely bright red; after drying, the skin becomes even redder.

4. Different tastes

Winter jujube: Winter jujube fruits are large, with thin skin and crisp flesh, sweet with a slight fragrance, and very crisp and tender in texture; they split when dropped on the ground. They are juicy with no residue, thick-fleshed and small-pitted, and are generally eaten fresh. They have a high edible ratio and can be eaten in somewhat larger amounts.

Red jujube: Red jujube fruits are smaller. The fresh fruit is sweeter than winter jujube and also has a jujube fragrance. Relatively speaking, the pit is a little larger and the edible ratio is lower. They are mostly sold as dried jujubes and are not suitable for eating in large amounts.

5. Different nutritional values

Winter jujube: Winter jujube is famous as a fresh-eating jujube, and many of its internal nutrients have not gone through processing, so fewer nutrients are lost and more are taken in when eaten.

Red jujube: Red jujubes mostly appear in dried form and are often used to make tea, infuse liquor, cook porridge, make soup, and so on. More nutrients are lost, especially easily oxidized nutrients such as vitamin C and vitamin E, which are lost severely, so their nutritional value is lower than that of winter jujube. However, when eaten fresh, the nutritional values of the two jujubes are about the same; after all, they belong to the same species, so the difference is not great.

The above is the relevant introduction to where winter jujube is produced. I hope it is helpful to everyone.