What season is green jujube a fruit of, and how does it differ from red jujube?

Green jujube, also called Taiwan green jujube or Indian jujube, is a common tropical fruit in our country, widely planted because of its good taste, high nutritional value and easy cultivation, and it generally begins to hit the market around the Spring Festival, so what season is green jujube a fruit of? How does it differ from red jujube?

I. Introduction to green jujube:

1. Is green jujube genetically modified?

Green jujube is not a genetically modified fruit; it is a new variety of jujube, a new variety introduced from Taiwan, China, Thailand, India and other places. It has abundant flesh, large fruit and a small pit, tastes very sweet, and has the flavor of apple, pear and jujube, so it is quite popular on the market.

2. What benefits does eating green jujube have?

Green jujube has high nutritional value and is rich in vitamins, calcium, phosphorus, iron and other elements. Regular consumption can enhance immunity, prevent gallstones, benefit heart health, calm and aid sleep, and fight cancer.

II. What season is green jujube a fruit of?

There are many varieties of green jujube, and each is planted at a different time, so the time they hit the market also varies.

1. Taiwan green jujube: Taiwan green jujube is generally planted from March to May, and can be harvested 9 months after planting; the fresh jujubes generally come onto the market from late October to March of the following year.

2. Hainan green jujube: Hainan green jujube grows quickly and can be planted all year round, generally in February to March, April to May or July to August, and it can still bear fruit in the same year, generally ripening in winter, with a harvest period of up to 3 to 4 months.

3. Other types of green jujube: such as Wuqian, Huangguan, Gaolang No. 1, Biyun and other green jujubes, generally ripening from late November to mid-March of the following year, and after ripening, the flesh of Wuqian green jujube becomes soft and no longer crisp, while Huangguan is mostly used as breeding material.

III. What is the difference between green jujube and red jujube?

Green jujube and red jujube are both jujubes, and green jujube and unripe red jujube look very similar, so pay attention when buying. If you cannot tell them apart, you can identify them by the following few simple methods:

Method 1, different appearance: green jujube has large fruit and a smooth surface, with a single fruit weighing 100 to 400 g, thin skin, an overall pale green color, and abundant flesh that is white or light yellow; red jujube has red skin, and individuals range from large to small, slightly smaller than green jujube.

Method 2, different nutritional components: green jujube is rich in vitamin C, calcium, phosphorus, iron and other elements, of which every 100 g contains 1.2 g of protein and 0.3 g of fat, and its vitamin C content is 5 times that of watermelon, 9 times that of Asian pear, and 20 times that of apple; red jujube also has very high nutritional value and is rich in vitamin A, vitamin B, vitamin C, calcium, phosphorus, iron, magnesium and other elements, of which the vitamin C content is 70 to 80 times that of apple and grape, so compared with green jujube, red jujube's nutritional boost is somewhat higher.

Method 3, different effects: green jujube has the effects of beautifying the face, delaying aging and benefiting the stomach; regular consumption can enhance immunity, protect the liver and resist allergies, and it is very suitable for the elderly and children; red jujube has the effects of nourishing the blood and calming the mind, lowering cholesterol and tonifying the spleen and stomach; regular consumption can enrich the blood, nourish the stomach and boost qi and blood, and it is very suitable for pregnant women and the elderly.

Method 4, different taste: green jujube tastes crisp and refreshing; red jujube tastes sweet and sour.

Method 5, different ways of eating: green jujube is mostly eaten directly, though of course it can also be made into fruit salad and so on; red jujube can not only be eaten directly, but can also be made into dried fruit and candied fruit, and can also be stewed in soup or porridge with various meats, and can also be used as a medicinal material and stewed with other medicinal materials to make a medicinal drink.

Overall, green jujube generally matures and comes onto the market from late October to March of the following year, but because varieties and regions differ, the time it comes onto the market varies somewhat, though most come onto the market around the Spring Festival. In addition, although green jujube and red jujube are both jujubes, the two differ somewhat in appearance, effects and ways of eating, so they are still quite easy to tell apart when buying.