Emerald Jujube

The jujube is an edible oval drupe; it is often consumed while it appears smooth-green, with the consistency and taste of an apple. When over ripe it turns brown to purplish-black and eventually wrinkled, looking like a small date. There is a single hard stone similar to an olive stone. The top quality breed of jujubes is the “Emerald Green Jujube”, the biggest among its kind, it regarded as “Taiwan Green Apple”.The regions in Taiwan that our Emerald Green Jujubes are grown in are of special soil properties. These lands are rich in potassium, magnesium and other good minerals and trace elements, also locally referred to as the “Moon World”.

Taste and Texture
Green jujube tastes like an apple and has the crisp texture of an apple. When ripe it is closer to a date in flavor and texture.

Purchasing Principles
The best jujube should be complete and plump with a slightly oval shape.  Choose fruit that is green, firm and free of blemishes or bruises.

Health Benefits of Jujubes
Fat free, saturated fat free, cholesterol free, sodium free and an excellent source of vitamin C.

Jujubes are also known as Chinese dates due to their origin. In traditional Chinese medicine they were used as a natural nutritional tonic, a blood cleanser, and to help strengthen the stomach. They are usually very difficult to find in stores and are only produced from December to the following February.

Did you know...
Jujube are often candied dried or made into jam to be eaten as a snack.  Some are smoked to enhance the natural fragrance and sweet flavor.

Jujube Muffins
Wholly Vegan

(Makes 12 muffins)

1/4 cup coconut oil, solid
1 tablespoon white vinegar
3/4 cup unsweetened almond milk, minus 1 tablespoon (see instructions for why)
1/2 cup unsweetened applesauce
1/3 cup evaporated cane juice (i.e., sugar)
1/2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cardamom
1/2 teaspoon salt
1 cup fresh jujubes, pitted and chopped 


  1. Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners.
  2. Place the vinegar in a small liquid measuring cup.  Pour in the almond milk until it reaches the 3/4 cup mark.  Set aside. (This is vegan "buttermilk")
  3. In a large bowl, mix together the coconut oil, applesauce, and sugar. Add the "buttermilk" and stir until everything is well combined.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt.
  5. Add the dry ingredients to the wet ingredients and mix until just combined. Do not over-mix.
  6. Divide the batter evenly among the muffin cups.  Top each muffin with a few pieces of the chopped jujubes.
  7. Bake for 12 to 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  8. Let the muffin pan cool on a wire rack for 5 minutes. Then remove the muffins from the pan and transfer them to a wire rack to cool some more.

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