History
The fruit of the jujube tree, the indian jujube, also called “pomme surette”, has the scientific name Ziziphus mauritiana. It originates from a region stretching from China to Madagascar, where it has been cultivated for over 4,000 years. It was introduced to the Caribbean in the 19th century.
Indian jujube is also known as the “Chinese date” in some parts of the world. Although not widely known globally, the fruit is now found on several continents in tropical regions.
Varieties
There are several varieties of indian jujubes depending on the region of the world. The ornamental tree does not exceed 10 meters in height and has a short trunk with spreading, thorny branches and zigzagging twigs.
The leaves are oval and smooth, green on the upper side and white on the underside. Indian jujubes change from green to yellow and finally brown when fully ripe. To know if the fruit is ready to eat, it should be pressed between the fingers—this removes its natural astringency.
Medicinal Properties
Indian jujube is used in decoctions to make lozenges for coughs, bronchitis, and pneumonia.
Uses
This olive‑sized fruit can be eaten fresh or dried. Indian jujube can be used locally as a flavoring for punch, as candied fruit, in liqueurs, or as a fruit paste. It can also be dried to extend its shelf life.
