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Jujubes Care Guide
Jujube
Origin: The jujube originated in China where they have been cultivated
for more than 4,000 years and where there are over 400 cultivars. The
plants traveled beyond Asia centuries ago and today are grown to some
extent in Russia, northern Africa, southern Europe, the Middle East and
the southwestern United States. Jujube seedlings, inferior to the
Chinese cultivars, were introduced into Europe at the beginning of the
Christian era and carried to the U. S. in 1837. It wasn't until 1908
that improved Chinese selections were introduced by the USDA.
Adaptation: The jujube can withstand a wide range of temperatures;
virtually no temperature seems to be too high in summertime. Winter
dormancy allows it to withstand temperatures to about -28° F, yet it
requires only a small amount of winter chill in order for it to set
fruit. The plant revels in summer sun and heat, with the lack of either
limiting fruit production more than winter cold. Yet jujubes have
fruited in the Puget Sound and low Cascade regions of Washington State
as well as in Pennsylvania. Fruiting of some cultivars has also been
reported in northern Florida. The Indian jujube, which is more sensitive
to frost, is grown in Florida, but the fruit is considered inferior.
Jujube trees are not particularly suitable for container culture, but
can be grown in this manner in a large container.
DESCRIPTION
Growth Habit: The jujube is a small, deciduous tree, growing to 40 feet
tall in Florida, but smaller in size in California. The naturally
drooping tree is graceful, ornamental and often thorny with branches
growing in a zigzag pattern. The wood is very hard and strong. Jujube
cultivars vary in size and conformation, with some being very narrow in
habit and others being more widespread. One cultivar, the Contorted
(So), seems to be fairly dwarfing in habit. After 30 years of growth in
an average site, trees can be 30 feet tall with a crown diameter of up
to 15 feet. Plants send up suckers (often with intimidating spines) from
their roots, and these suckers can appear many feet from the mother
plant. Currently, these root suckers must be controlled by mowing or
hoeing.
Foliage: The small, ovate or oval leaves are 1-2 inches long and a shiny
bright green. In the autumn, the leaves turn bright yellow before
falling. As the growing season commences, each node of a woody branch
produces one to ten branchlets. Most of these are deciduous, falling
from the plant in autumn.
Flowers: The inconspicuous, 1/5 inch diameter, white to greenish-yellow
flowers are somewhat fragrant and produced in large numbers in the leaf
axils. The flowering period extends over several months from late spring
into summer. However, individual flowers are receptive to pollen for
only one day or less. Pollination needs of the jujube are not clearly
defined, but appear to be done by ants or other insects, wasps and
possibly by the wind. Most jujube cultivars produce fruit without
cross-pollination . The jujube is well protected from late spring frosts
by delayed budding until all chance of cold weather has passed.
Fruit: The fruit is a drupe, varying from round to elongate and from
cherry-size to plum-size depending on cultivar. It has a thin, edible
skin surrounding whitish flesh of sweet, agreeable flavor. The single
hard stone contains two seeds. The immature fruit is green in color, but
as it ripens it goes through a yellow-green stage with mahogany-colored
spots appearing on the skin as the fruit ripens further. The fully
mature fruit is entirely red. Shortly after becoming fully red, the
fruit begins to soften and wrinkle. The fruit can be eaten after it
becomes wrinkled, but most people prefer them during the interval
between the yellow-green stage and the full red stage. At this stage the
flesh is crisp and sweet, reminiscent of an apple. Under dry conditions
jujubes lose moisture, shrivel and become spongy inside. Tests in Russia
indicate a very high vitamin C content. The fruit has been used
medicinally for millennia by many cultures. One of its most popular uses
is as a tea for sore throat
CULTURE
Location: Jujubes should be given a warm, sunny location, but are
otherwise relatively undemanding. Given adequate heat and sun, the trees
will thrive without any special care. They should not be planted in the
shade of other trees
Soils: Jujubes tolerate many types of soils, but prefer a sandy,
well-drained soils and do less well in heavy, poorly drained soil. They
are able to grow in soils with high salinity or high alkalinity.
Irrigation: One of the outstanding qualities of the jujube tree are its
tolerance of drought conditions. Regular watering, though, is important
to assure a quality fruit crop.
Fertilization: Fertilizer requirements have not been studied, but
jujubes appear to do well with little or no fertilization. Light
broadcast applications of a balanced fertilizer such as 8-8-8 NPK at
two-month intervals during the growing season would probably speed
growth. Do not fertilize until the newly planted tree has several months
to get established.
Pruning: Unpruned trees produce as well as trees that have been pruned.
Extensive winter pruning, however, will keep the plants in better health
and produce more easily obtainable fruit.
Most jujube cultivars produce fruit without cross-pollination, but seeds
from such self-pollination are usually not viable (such as from the Li
or Lang cultivars) .
Jujubes should be set out 10 to 15 feet apart since they require high
light intensities for good production.
Pests and diseases: The Chinese jujube appears to have no serious
disease, insect, or nematode pests in the U.S., hence, no spraying is
necessary. Only the pocket gopher has shown a liking for the roots. One
disease, witches broom, is prevalent in China and Korea and could be
destructive to a new industry if allowed to enter into non-endemic
areas.
Harvest: The crop ripens non-simultaneously, and fruit can be picked for
several weeks from a single tree. If picked green, jujubes will not
ripen. Ripe fruits may be stored at room temperature for about a week.
The fruit may be eaten fresh, dried or candied. Fresh fruit is much
prized by certain cultures and is easily sold in Chinese, Korean,
Vietnamese, and Indian markets. Tree dried fruit stores indefinitely and
may have good marketing potential as it dries on the tree without the
use of a sulfur preservative. Ripe fruit put into a paper bag will also
dry in the refrigerator.
Jujube Cake
· 1 cup sugar
· 1/2 cup butter
· 2 cups dried, minced jujube
· 1 cup water
Bring these to a boil then set aside to cool
· 2 cups wheat flour
· 1 teaspoonful soda
· 1/2 teaspoonful salt
Sift these together then add to the above mixture. Bake at 325° F
Candied Jujubes
Wash about 3 pounds dried jujubes; drain and prick each several times
with a fork. In a kettle bring to a boil 5 cups water, 5-1/2 cups sugar,
and 1 tablespoon corn starch. Add the jujubes and simmer, uncovered,
stirring occasionally, for 30 minutes. Cool, cover, and chill overnight.
The next day bring syrup and jujubes to a boil and simmer, uncovered, 30
minutes. With a slotted spoon lift jujubes from syrup and place slightly
apart on rimmed pans. Dry in oven, or in sun for about 2 to 3 days.
Check fruit frequently and turn fruit occasionally until the jujubes are
like the dates ones sees in the market.
Jujube Syrup
Boil syrup remaining from the Candied Jujubes, uncovered, until reduced
to about 2 cups. Use over pancakes and waffles. Store in the
refrigerator.
Other uses: Substitute the dried jujube wherever recipes call for
raisins or dates. Dried jujubes are a wonderful snack that can be
prepared without the use of any preservative as is so commonly needed
for other dried fruits.
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