What classifications of jujube are there? Recommended fresh-eating jujube varieties for everyone
Now the fruit stalls on the market have already stocked quite a few winter jujube varieties. Friends who like eating jujubes definitely won't miss out. So which kind of jujube do you like best? Is it processed dried jujube? Or fresh-eating jujube? Below, let's look at the main types of several fresh-eating jujubes.
1. Pear Jujube
The fruit is extra large, ripening in September, with a single fruit weight of 28.5 grams and a maximum of 57 grams. The skin is pale red, and the flesh is thick and greenish-white, crisp and crunchy, shattering as soon as it falls to the ground. It has a medium amount of juice and an extremely sweet taste, with top-grade quality. It is best for eating raw and has high and stable yields.
2. Big Snow Jujube
It ripens in early November. The jujube fruit is extra large, with an average single fruit weight of 45 grams and a maximum of 65 grams. It is flat-round, with a smooth, bright red and gorgeous surface, and emerald-green flesh. The flavor is sweet and crisp, with a soluble solids content of 46%, and a small pit. It can be stored at room temperature for 90 days. It is best for fresh eating and can also be processed. It has wide adaptability and few pests and diseases. It bears fruit in the year of planting, and 3-year-old trees average 20 kilograms per plant. It has high and stable yields year after year.
3. Zhanhua Winter Jujube
It ripens in early October, with an average single fruit weight of 14-23 grams. It is purplish-red, full of luster, with thin skin and a small pit. The flesh is fine and tender, leaving no residue when eaten raw, crisp and juicy, richly sweet and refreshing, with a rock-sugar taste and excellent flavor. The sugar content is 17%-30%, and the soluble solids content is 35%-38%. Its quality is extremely high, it is disease-resistant, and it does not crack. It is an excellent variety with the best quality among late-maturing types.
4. Long Crisp Jujube
It ripens in early September, coming to market during the Mid-Autumn and National Day holidays, and is an excellent gift item. The fruit shape is peculiar, long cylindrical, up to 5 cm long, with an average single fruit weight of 30 grams and a maximum of about 40 grams. The skin is bright red and beautiful, with an extremely attractive appearance. The skin is thin, the juice is abundant, and the flesh is tender and crisp, with an extremely sweet taste and top-grade quality. It bears fruit in the year of planting, and 4-year-old trees yield about 2000 kilograms per mu, with broad development prospects.
5. Golden Mango Winter Jujube
It ripens in late October. Because it matures especially late and its fruit shape resembles a mango, it is named Mango Winter Jujube. The single fruit weight is 33 grams, with a maximum of 70 grams. The flesh is thick, fine and crisp, juicy and sweet, with an excellent mouthfeel and superior quality. It has a small pit and thick flesh, with an edible rate of 96%, and a soluble solids content of 26.4%. Its productivity is 3-4 times higher than Zhanhua Winter Jujube and 30%-40% higher than Big Snow Jujube. It ripens about 50 days later than Pear Jujube, complementing Pear Jujube in the market. There is a gap in the market for fresh jujubes, and the selling price is high. The fruit is tolerant of storage and transport, resistant to fruit cracking, and resistant to jujube witches' broom disease. It is a new high-quality, high-yield, late-maturing jujube variety.
Among the five kinds of jujubes above, how many have you all eaten? The one I have eaten most is still Zhanhua Winter Jujube. Around here, we generally don't grow jujubes. What about where you are?
For wonderful pictures and text and popular comments about the introduction of fresh-eating jujube varieties, you may be interested in the content recommended below by Nongxun Network. You are welcome to read it.