Jujubes, Giant, 1 Kg pack
Origin: Local
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Jujube fruit is small, round to oblong-shaped fruits, with thin, glossy skin. They ripen from a light green or yellow to orange-red color. The fruit can be consumed both slightly under-ripe and ripe. When under-ripe, the white flesh is dense, crisp, and astringent, while fully ripe fruits are spongier with a somewhat mealy texture and muted floral flavor. Each fruit contains a rough, inedible, central stone; when immature it is smooth-green, with the consistency and taste of an apple with lower acidity, maturing brown to purplish-black, and eventually wrinkled, looking like a small date.
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The freshly harvested, as well as the candied dried fruit, are often eaten as a snack, or with coffee. Both China and Korea produce a sweetened tea syrup containing jujube fruit in glass jars, and canned jujube tea or jujube tea in the form of teabags. To a lesser extent, jujube fruit is made into juice and jujube vinegar They are used for making pickles in West Bengal and Bangladesh.
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Once fully ripened, store at room temperature for up to 5 days.
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Jujube Ginger Tea
Ingredients:
30 jujube (pitted)
1-2 inch piece of ginger (sliced)
2-4 cinnamon sticks
pine nuts for garnishInstructions:
- Place the jujube, ginger, and cinnamon into a large pot and fill up the pot with purified water. Bring to a boil, then lower to a simmer. Simmer, covered, for 1-4 hours. Keep in mind, that the longer you simmer the tea, the more concentrated the flavor will get. The volume of water will also decrease more the longer you simmer.
- Drink warm or iced, garnished with pine nuts. Keep refrigerated. The tea should keep for up to 10 days.
- Place the jujube, ginger, and cinnamon into a large pot and fill up the pot with purified water. Bring to a boil, then lower to a simmer. Simmer, covered, for 1-4 hours. Keep in mind, that the longer you simmer the tea, the more concentrated the flavor will get. The volume of water will also decrease more the longer you simmer.
Original: $3.33
-70%$3.33
$1.00
Description
Origin: Local
-
Jujube fruit is small, round to oblong-shaped fruits, with thin, glossy skin. They ripen from a light green or yellow to orange-red color. The fruit can be consumed both slightly under-ripe and ripe. When under-ripe, the white flesh is dense, crisp, and astringent, while fully ripe fruits are spongier with a somewhat mealy texture and muted floral flavor. Each fruit contains a rough, inedible, central stone; when immature it is smooth-green, with the consistency and taste of an apple with lower acidity, maturing brown to purplish-black, and eventually wrinkled, looking like a small date.
-
The freshly harvested, as well as the candied dried fruit, are often eaten as a snack, or with coffee. Both China and Korea produce a sweetened tea syrup containing jujube fruit in glass jars, and canned jujube tea or jujube tea in the form of teabags. To a lesser extent, jujube fruit is made into juice and jujube vinegar They are used for making pickles in West Bengal and Bangladesh.
-
Once fully ripened, store at room temperature for up to 5 days.
-
Jujube Ginger Tea
Ingredients:
30 jujube (pitted)
1-2 inch piece of ginger (sliced)
2-4 cinnamon sticks
pine nuts for garnishInstructions:
- Place the jujube, ginger, and cinnamon into a large pot and fill up the pot with purified water. Bring to a boil, then lower to a simmer. Simmer, covered, for 1-4 hours. Keep in mind, that the longer you simmer the tea, the more concentrated the flavor will get. The volume of water will also decrease more the longer you simmer.
- Drink warm or iced, garnished with pine nuts. Keep refrigerated. The tea should keep for up to 10 days.
- Place the jujube, ginger, and cinnamon into a large pot and fill up the pot with purified water. Bring to a boil, then lower to a simmer. Simmer, covered, for 1-4 hours. Keep in mind, that the longer you simmer the tea, the more concentrated the flavor will get. The volume of water will also decrease more the longer you simmer.
