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Page Unavailable Ziziphus jujuba Scienti fi c Name Arabic : Annab, Aunnabe-Hindi, Aunnabehindi, Ennab, Unnab, Unab, Nabec, Nabig, Nabiq, Sidr, Ziziphus jujuba Miller. Zenzeli; Bangladesh : Bozoi, Kool, Kul; Brazil : Jujuba; Synonyms Burmese : Hsi:, Zee-Pen, Zi, Ziben, Zizidaw; Chines e: Da Zao, Beijing Mi Zao, Hei Zao, Hei Rhamnus lucidus Salisb., Rhamnus soporifer Tsao, Hong Zao, Hung Tzao, Peiching Mi Tzao , Lour., Rhamnus ziziphus L., Ziziphus jujuba var. Suan Zao Ren, Tzao, Wu He Hong Zao, Wu Ho spinosa (Bunge) Hu ex H. F. Chow, Ziziphus Hung Tzao, Zao, Zao Shu; nitida Roxb., Ziziphus sativa Gaertn., Ziziphus Czech : Cicimek Datlový, Čínská Datle, Jujuba; sinensis Lam., Ziziphus spinosa (Bunge) Hu ex F. Danish : Almindelig Jujube, Brystbærtræ; H. Chen, Ziziphus soporifer (Lour.) Schult., Dutch : Jujubeboom; Ziziphus vulgaris Lam., Ziziphus vulgaris var . Eastonian : Harilik Kreektürn; spinosa Bunge, Ziziphus zizyphus (L.) Meikle, Fiji : Ber; Zizyphus jujuba Mill. Finnish : Kiinanjujuba: French : Circoulier, Dattier De Chine, Guindanlier, Jujube De Chine, Jujubier, Jujubier Commun, Family Jujubier De Chin; German : Brustbeerbaum, Brustbeere, Chinesische Rhamnaceae Dattel, Chinesische Jujube, Domjujube, Jujube, Judendom, Rote Dattel; Greek : Tzintzola; Common/English Names Hungarian : Jujuba (Fa), Kínai Datolya, Zsidótövis; Chinese Date, Chinese-Date, Chinese Jujube, India : Boguri ( Assamese ), Boroi ( Bengali ), Chinese Plum, Chinese Red Date, Common Badara, Badari, Ber, Beri, Baer, Bor, Kath Ber Jujube, Jujube, Jujube Tree. ( Hindu ), Badari, Bare, Bari, Barihannu, Ber, Bogare, Bogari, Bogori, Bogri, Bore, Egaci, Egasi, Elaci, Elachi, Elasi, Ilanji, Ilantai, Ilici, Vernacular Names Ilisi, Jati, Jelachi, , Karkandhu, Karkhandhyalachi, Yalachi-Hannuyagachi, Yalachi, Yelachi, Yelanji, Afghanistan : Berra ( Pashto ); Yelchi, Yellachi ( Kannada ), Badaram, Badari, T.K. Lim, Edible Medicinal and Non-Medicinal Plants: Volume 5, Fruits, 578 DOI 10.1007/978-94-007-5653-3_30, © Springer Science+Business Media Dordrecht 2013 Ziziphus jujuba 579 Elanta,Elantap-Pazham, Elantha, Elenda, Elentha, Russian : Kitajskij Finik, Unabi; Ilanta, Ilantha, Kolam, Lantaparintoddali, Slovašcina : Čičimak Navadni; Parintudai, Perimtoddali, Perintoddah, Perintutali, Spanish : Azufaifo, Azufaifo Chino, Jinjolero; Yelanda ( Malayalam ), Boroi ( Manipuri ), Bori, Thai : Bhud-Saar, Phutsaa Cheen; Bor, Baher, Ber, Bera, Bhor, Bora ( Marath i), Tibetan : Gya-Sug, Ko La, Rgya Sug; Borai, Kawl-Sun-Hlu ( Mizoram ), Ubhayakantaka Turkish : Hünnap; ( Oriya ), Ajapriya, Badara, Badari, Balashta, Vietnamese : Táo, Táo Tàu . Dridhabija, Dviparni, Ghonta, Grddhanakha, Gudaphala, Kantaki, Karkarmadhu, Kola, Koli, Kuvali, Madhuraphala, Mahadebara, Nakhi, Origin/Distribution Nripabadari, Nripeshta, Phalashayshira, Prithukoli, Rajabadari, Rajakoli, Rajavallabha, Chinese jujube originated in China where they Sauvira, Srigalakoli, Sukrapriya, Sukshmapatrika, have been cultivated for more than 4,000 years. It Sukshmaphala, Suphala, Svachha, Tanubija, was distributed beyond China centuries ago and Ubhayakantaka, Vadari, Vatadalla ( Sanskrit ), today it is cultivated to some extent in Russia, Adidaram, Atitaram, Attiram, Elandai, Elandei northern Africa, southern Europe, the Middle Vayr, Elandap-Pazham, Ilandai, Ilantai, Ilantai East, Caribbean and the southwestern United Ilai, Ilantai Ppalam, Ilandai Maram, Iradi, States. It is widely cultivated and naturalized in Iratti, Koli, Kondai, Korkoti, Kulari, Kullari, Eurasia. Kulavali, Kulvali Kol, Padari, Sivagam, Vadari, Vatari ( Tamil ), Badaramu, Badari, Badarika, Ganga-Regu-Pandu, Gangaregu, Gangarenu, Agroecology Karkandhuvu, Karkhanduvu, Ragu, Regi, Regu, Regu-Pandu, Renga, Rengha, Reni, Renu, Chinese jujube although a mild temperate species Reyghoo, Reygoo ( Telugu) , Baer, Ber ,Annab, can withstand extremely hot, dry temperatures, Unab, Unnab ( Urdu ), Barholi, Bodokoli, Bodori, as well as cold temperatures down to −22°C. Koli ( Uriya ); Winter dormancy allows it to withstand tempera- Indonesia : Bidara, Dara, Widara; tures to subzero temperatures, yet it requires only Iran : Kanar, Kunar, Nabik; a small amount of winter chill in order for it to set Iraq : Aunnaberhindi, Nabig, Sidr; fruit. In its native range it is found in mountains, Italian : Giuggiole, Giuggiolo; hills, sunny dry slopes, plains and is also widely Japanese : Sanebuto Natsume; cultivated below 1,700 m. Chinese jujube is fairly Kampuchea : Putrea; adaptable, but should be grown in full sun as they Korean : Dae-Choo, Moet-Dae-Choo, Moettaec- are shade intolerant. It is rather drought tolerant hunamu; once established, but regular watering is impor- Laos : Than; tant to ensure optimum productivity. It is adapt- Malaysia : Bedara, Bedara Cina, Bidara, Epal able on a wide diversity of soils including saline Siam, Jujub, Langkeng; and alkaline soils but prefers a sandy-loamy, Nepal : Baer; well-drained soil. It does not perform well in Pakistan : Baryan, Singli, Unnab; heavy, poorly drained soils. Persian : Annab, Kanar, Kunar, Nabik, Sinpo-I- Jilani; Philippines : Manzanas, Mansanitas ( Spanish ), Edible Plant Parts and Uses Mansanitas ( Tagalog ); Polish : Chiński Daktyl, Jujuba, Jujuba Mature near ripe and ripe fruits are eaten fresh, Pospolita; dried, preserved, boiled or pickled. Ripe fresh Portuguese : Açofeifeira; fruits as well as the dried candied fruit are eaten 580 Rhamnaceae as snack or in herbal teas. Chinese dates are avail- rice and boiled in a broth of Korean ginseng, able in dried, unsmoked red form called hóng zǎo dried seeded jujube fruits, garlic, and ginger. or in blacked smoked form called hēi zǎo . A popular Chinese dish is chicken stewed with Smoking enhanced its fl avour. In Asian groceries Goji berries, red dates and shitake mushroom. store in America, Europe and Australia, four Other common, but noteworthy recipes include, types of preserved Chinese jujube are available: braised chicken red dates with bacon, pork, scal- two shrivelled with intact skin, the dull maroon lop and red dates soup, tomato and red date por- hóng zǎo (red jujube) (Plate 9 ) and the black h ēi ridge and Chinese jujube and cheddar strudel. zǎo (black jujube) and two scored skin sugar pre- Chinese jujube butter can be made by cooking serves the mi-zǎo (honey jujube) and the seedless the ripe fruits with water, sugar and seasonings wu-he - zǎo (pitted jujube). Jujube powder and such as cinnamon, clove, nutmeg, lemon and vin- jujube oil are also processed from the fruit. egar. In Tamil Nadu, India, the dried fruits minus Poached jujubes can be added to fruit compotes. the seed are pounded with tamarind, red chillies, A candy called “jujube”, which is made from salt, and jaggery to make a dough and dried again. jujube paste, is available in the United States. In This is used to make delicious cakes such as ilan- China, Korea, and Taiwan, a sweetened or honey thai vadai or regi vadiyalu and in various dishes. tea syrup containing jujube pulps is available in A jujube honey is produced in the Atlas glass jars (Plate 10 ), and canned jujube tea or Mountains of Morocco. dried, pulverized jujube pulp in the form of tea- bags is also available. The honey or sweetened syrup when diluted with cold water makes a Botany refreshing and nutritious drink. Jujube juice made from preseed jujubes and jujube vinegar from A small, deciduous, erect tree, 5–10 m high, fermented fruits are also available. In China, a spinose or unarmed with brown to gray-brown wine made from fermented jujubes called hong bark (Plate 1 ) and spreading often drooping zao jiu . The ripe fruits are sometimes preserved branches. Suckers frequently arise from the roots by storing in a jar fi lled with Chinese liquor near the trunk. Young branchlets gray brown or which allows them to store longer over the win- green, fl exuose, zig-zag with or without 2 stipular ter, such jujubes are called jiu zao (spirited spines (Plate 2 ). Stipular spines slender, caducous jujubes). In West Bengal and Bangladesh, the long spines erect, to 3 cm, stout; short spines fruits are pickled. In Vietnam and Taiwan, fully recurved. Petioles 1–6 mm, glabrous. Leaves mature near ripe fruits are harvested and sold in alternate, dark green above, pale green below, the local markets and also exported to other ovate, ovate-elliptic, or elliptic-oblong, 3–7 × southeast Asian countries (Plates 5 , 6 , 7 , and 8 ). 1.5–4 cm, papery, 3- veined from base, base They are crispy, sweet and delicious. slightly asymmetric, obtuse, margin crenate-ser- Jujubes fresh or the dried are relished in an rate, apex obtuse or rounded, rarely acute array of Asian culinary cuisines – food dishes (Plates 2 , 3 , and 4 ). Flowers yellow-green, fra- and desserts. Dried, candied jujubes can added to grant, bisexual, pentamerous, glabrous, solitary cakes and other desserts, soups, stews, or or 2–8 clustered in axillary cymes, shortly pedun- stuf fi ngs; or substituted in recipes that call for culate (Plates 2 , 3 , and 4 ). Pedicel 2–3 mm; sepals raisins or dates In Vietnam, the dried fruits are ovate triangular distinctly keeled below; petals used in desserts such as sâm bổ lượng, a cold obovate, clawed at base, disk orbicular, fl esh and beverage that comprised the dried jujube, longan, 5-lobed; ovary basally slightly immersed in disk; fresh seaweed, barley, and lotus seeds. In Korea, style 2 connate halfway. Drupe green in colour, jujubes are featured in the popular ginseng but as it ripens it goes through a yellow-green chicken dish called samgyetang . To prepare the stage
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