What Is a Ju Ju Berry Tree?
Also known as Chinese date, common jujube (Ziziphus jujuba) is a deciduous tree or large shrub that’s been in cultivation in China for at least 4,000 decades. The tree grows to a height of between 15 to 30 feet, creating small, somewhat unremarkable yellow white flowers and glossy, toothed leaves. The tree is primarily cultivated for its edible fruitsthat resemble common dates (Phoenix dactylifera) when dried.
Together with their drooping custom and thorny branches, jujube trees possess little ornamental value and are almost exclusively grown because of their thin-skinned, white-fleshed drupes, that are a bit over an inch long. Fresh fruits have smooth, reddish skin, with a crisp texture and applelike flavor, while dried fruits have a spongy texture and a datelike flavor. They contain high levels of vitamin C. Like dates, jujube fruits have a tough stone in the middle that must be removed prior to eating.
Jujube trees could be grown in U.S. Department of Agriculture hardiness zones 6 to 9, where they require a location with bright, all-day sunlight that’s totally free in the shade of buildings along with other trees. Jujube trees do best in a well-draining, sandy dirt, even though they will grow in less than ideal soils like salty, alkaline or poorly draining soils. Mature jujubes possess a fantastic tolerance of drought, though routine watering will maintain much better tree health.
Jujubes are rarely bothered by pests or diseases also will generally do just fine without routine fertilization. On trees that are established, increase can be boosted with an occasional dose of a balanced fertilizer during the growing season. Pruning isn’t necessary, though cutting the tree back tough in the winter can enable the tree to generate more fruits in the spring. Fruit drop may make a mess and have to be cleaned up to keep the tree looking clean.
Jujube cultivars include “Li,” an early ripening tree which creates round fruits which are excellent for eating fresh; “Chico,” a virtually round fruited variety which may be eaten fresh or dry; and “Sherwood,” a cultivar out of Louisiana that boasts a narrow, upright habit with dense, sugary fruits. Indian jujube (Ziziphus mauritiana) is a close relative to the common jujube, though Indian jujube prefers warmer climates. Indian cultivars include “Seo ber,” a thick-skinned, large-stoned variety that retains quite a long time in storage, and “Umran,” a dark brown selection.