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Jujube is a sweet, date-like fruit used in both sweet and savory recipes. It can be eaten fresh, dried, or cooked into teas, soups, jams, desserts, and candies.

Yes, you can eat fresh jujube fruit as a snack or slice them into salads and desserts.

Store fresh jujube in the refrigerator and use within 1-2 weeks for best quality.

Yes, both fresh and dried jujube can be frozen. Seal in an airtight bag and freeze for up to six months.

Yes, jujube is often used in traditional teas and tonic beverages, either simmered whole or sliced.

It's best to remove the pits, especially in desserts or when chopping the fruit. Some recipes allow cooking whole if the fruit is removed before serving.

Chopped dried jujube can be added to bread, muffins, cakes, and cookies for natural sweetness.

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Rinse dried jujube, then soak in warm water for 20-30 minutes to soften before adding to recipes.

Fresh jujube tastes similar to a sweet apple, while dried jujube has a flavor reminiscent of dates or figs.

Keep dried jujube in an airtight container in a cool, dry place, or refrigerate them to extend shelf life.

Jujube is commonly used in teas, congee, broths, traditional Asian desserts, baked goods, and stews.

Yes, dried jujube can substitute for dates or raisins in many recipes, though its flavor is milder.

Bad jujube will be excessively soft, discolored, smell sour, or develop mold. Discard if any of these signs appear.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

No, the skin is edible and soft, especially when the fruit is ripe, so peeling is not necessary.