Quantity/Pack: 3 packages (16 Ounces each)Seasonality: Feb - MarchOrigin: USA (CA) Indian Jujubes can be enjoyed in different stages of ripeness and with different applications. Young, raw fruits are often compared to apples. Green in color, they have crisp flesh and a sweet, mildly tangy flavor. As they ripen, the skin of the fruit will turn golden to light brown, then eventually reddish-brown. The green to golden stages are the Indian Jujube’s sweet spots; ripening transforms the tangy young fruit in taste and texture. Golden fruits are slightly softer, but still have nice structure, and their flavor is more tropical, with notes of pineapple and musk. Melissa’s Indian Jujubes are California-grown. In its native Southeast and Southern Asia, this variety is also called ber, ber fruit, Chinese dates, and Chinese apple, but it should not be confused with Chinese jujubes, which are a similar species but different fruit. Indian Jujubes are egg-shaped and about the size of a small plum, or large fig. They have smooth, taut, thin skins, which are edible, and a core of 1-2 seeds. While young flesh is crisp, ripening will soften them and add chew. Enjoy Indian Jujubes raw, and in their slightly underripe and ripe stages. They can be sprinkled with salt, or Melissa’s Chili Lime Seasoning. Add them to fruit salads, slaws, and grazing boards. They can be pickled, or cooked into chutneys, jams, cakes and candies. Like Chinese Jujubes, Indian Jujubes can be dried, and used for teas or as a substitute for raisins. Ripen Indian Jujubes at room temperature in a cool, dry, and dark place. Refrigerate ripe jujubes in an airtight container. To avoid spoilage, fully dehydrate Indian Jujubes using the sun, a low oven, or a food dehydrator.
Related
Related
Related