Where is the origin of winter jujube?

Winter jujube is produced in Shandong, Shanxi, Henan, Hebei, Anhui, Jiangsu, Tianjin, Beijing, Liaoning, Shaanxi, Gansu, Ningxia, Qinghai, Inner Mongolia, Xinjiang and other places.

Is winter jujube red jujube?

Winter jujube is not red jujube. Winter jujube, which can be preserved for about 3 months, is not easy to go bad and has a long sales cycle. And red jujube sweet, high nutritional value, jujube crisp, not suitable for preservation, are dried for storage; red jujube is generally dried and sold, and red jujube can be used to make cakes and snacks, dry eating or water drinking has the effect of tonifying qi and tonifying blood. The specific differences between the two are as follows:

1. Different maturation time

Winter jujube: winter jujube is called winter jujube because it ripens later than ordinary jujube, about when it is cold in the first and middle of October.

Red jujube: red jujube is a jujube tree that has been planted in China for thousands of years, and it is now planted all over China, among which there are more plants in the north of the Yangtze River, which usually bloom at the end of spring and mature in the middle and late summer. There are few red dates in the middle and late stage of early autumn.

2. Jujube fruits are of different sizes.

Winter jujube: winter jujube is a new variety of jujube, its jujube fruit is larger, the average weight is about 17g, and the big one can reach 25g.

Red jujube: red jujube is generally not very big, the big one is nearly 10g, the small one is only the size of peanuts, and the stone is relatively small, so it is troublesome to eat. Therefore, red dates are mostly sold with dry goods.

3. Different colors

Winter jujube: only the sunny half of the winter jujube is red, the rest is bluish white, and the flesh is white and greenish.

Red jujube: red jujube eats turquoise when it is not ripe, it is bright red after maturity, and the skin is redder after drying.

4. Different taste

Winter jujube: winter jujube fruit, thin skin and crisp meat, sweet with slightly fragrant, texture is very crisp and tender, falling to the ground will crack, juicy no residue, meat thick core is small, generally fresh, edible rate is high, can eat more appropriately.

Red jujube: red jujube fruit is smaller, fresh fruit sweeter than winter jujube, but also with jujube flavor, relatively speaking, jujube core is a little bit larger, edible rate is lower, more dried jujube for sale, should not eat more.

5. Different nutritional values.

Winter jujube: winter jujube is famous for its fresh jujube, and many of its internal nutrients have not been processed, so there is less loss of nutrients and higher intake when eating.

Red jujube: red jujube appears early in drying, and is often used to make tea, brew wine, boil porridge, boil soup, etc., with more loss of nutrients, especially vitamin C and vitamin E, which are easily oxidized, and their nutritional value is lower than that of winter jujube. but when eating fresh jujube, the nutritional value of the two kinds of jujube is similar, after all, it belongs to the same species, and the gap is small.

The above is the introduction of where the winter jujube is produced. I hope it will be helpful to you.