Jujube: The Green Pearl Grown from Badlands Soil

In the early days, jujubes with a bland, astringent taste were not considered a particularly appealing fruit, until a variety claiming to be grown on milk, the "Milk Jujube," appeared on the market. With its delicate flesh and sweet, juicy flavor, this green fruit from the south instantly turned its fortunes around and became a highly sought-after seasonal product. Every year as the Lunar New Year approaches, a plate of glossy, shining jujubes is always set out on the table.

In Taiwan, China, when jujubes are mentioned, people immediately think of the jujubes from Yanchao, Kaohsiung. In fact, besides Yanchao, Dashe, Alian, Gangshan and Tianliao in Kaohsiung are also production areas for premium jujubes. These areas are all near the famous badlands "Moon World," so the soil is high in salt and alkali, rich in minerals and trace elements such as potassium and magnesium, which happen to match the nutrients needed by fruits like jujubes and guavas. This gives fruits grown in the volcanic soil a unique natural advantage, with a flavor distinctly different from other regions.