Introduction to Jujube Varieties: Which Ones Are Big and Sweet?

Jujube is one of our common fruits. It has a cultivation history of more than 8,000 years in China and has been listed since ancient times as one of the "Five Fruits" (chestnut, peach, plum, apricot, jujube). It is known as the "king of vitamins." The market demand for jujubes is relatively large, and there are many varieties, so which jujube varieties are big and sweet? Below, the editor will introduce them to you.

1. Moonlight Jujube

The Moonlight Jujube has a peculiar fruit shape, pointed at both ends, with crisp, tender, and juicy flesh that is honey-sweet and refreshing. It comes to market in mid-August in the north. In southern regions, it sprouts in February and comes to market in early June. The fruit development period is about 80 days, making it a rare extremely early-maturing fresh-eating variety that can bear fruit in the same year it is grafted. Moonlight Jujube is a super-sweet variety with a crisp texture. Red jujube varieties have relatively high sweetness, and it is high-yielding and stable-yielding, with strong stress resistance, simple cultivation and management techniques, resistance to fruit drop, relatively strong wind resistance, and extremely strong resistance to fruit cracking.

2. Zaocuiwang

Zaocuiwang jujube is large and uniform. The fruit is oval-shaped, with a flat and smooth surface, small fruit dots, thin skin, white-green flesh, tender texture, crisp and juicy, sweet and sour, and a small pit with thick flesh. Zaocuiwang jujube is early-fruiting and early-yielding. Under drought conditions, it still blooms as usual, and it is resistant to waterlogging and does not crack. Moreover, Zaocuiwang jujube is resistant to storage and transportation and easy to keep fresh.

3. Jinsi Xin No. 4 Jujube

The Jinsi Xin No. 4 Jujube fruit is spindle-shaped, crisp and juicy, with high sugar content and delicate flesh. It is currently the fresh-eating red jujube variety with the best sugar content. This variety is called rock sugar jujube in Yunnan, mid-autumn crisp jujube in Hunan, and Beibu Gulf No. 1 jujube in Guangxi.

The Jinsi No. 4 jujube fruit is deep red and gorgeous, with a smooth and glossy surface. The flesh is light green, fine-textured, melting, juicy, and richly sweet, with a small and soft pit, and a sugar content as high as 30%. The fruit begins to color in early June and matures in early July, and the fruit is relatively resistant to storage. In Yunnan, it matures in late June; in Panzhihua, Sichuan, it comes to market at the end of June; in Yongchuan, it matures at the end of July.

4. Winter Jujube

The winter jujube is shaped like an apple and is known as the "little apple." It has a bright reddish-brown color, excellent taste, thin skin, crisp flesh, tenderness and juiciness, sweet fragrance, and rich nutrition. Winter jujube sprouts in mid-April, blooms in late May, and can be harvested successively from late September (white-ripe stage) to mid-October (fully ripe stage). Winter jujube has strong adaptability, is relatively high-yielding and stable-yielding, has a late fruit maturity period, and has top-quality fruit, making it an excellent late-maturing fresh-eating variety.

5. Fucuimi Jujube

Fucuimi jujube, also known as Babahong. It matures early, has a crisp texture, excellent quality, early fruiting and high yield, and strong adaptability, making it a new fresh-eating jujube variety with relatively good development potential. In northern jujube-growing areas, it shows very good jujube seedling adaptability and early-fruiting and high-yielding performance. In southern regions, because the maturity period coincides with the southern "summer drought," no fruit cracking occurs. The flesh is crisp, juicy, and sweet, and it can be harvested early, with relatively high economic benefits.

6. Maya Jujube

Maya jujube is named because the fruit is long-conical to long-oval, round at the bottom and pointed at the top, with the upper part tilted to one side, resembling a horse's tooth. Maya jujube is also called white horse tooth. The size is relatively uniform, the skin is red, and the flesh is light green, dense and tender, juicy, and extremely sweet. It matures from late August to early September, earlier than other jujube types. Maya jujube is a newly discovered early-maturing jujube variety in recent years, with characteristics such as early maturity, large fruit, good quality, and a high edible rate.

The above is an introduction to big and sweet jujube varieties. Jujubes are rich in nutrients such as protein, fat, sugars, carotene, B vitamins, vitamin C, vitamin P, as well as calcium, phosphorus, iron, and cyclic adenosine monophosphate. Among these, the vitamin C content ranks among the highest in fruits, and it has the effects of nourishing the blood, beautifying the complexion, and treating insomnia.

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