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What to Make with Jujube Fruit: Jujube and Apple Chutney
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Some ingredients quietly sit in the background for centuries before suddenly stepping into the spotlight. Jujube fruit is one of them.
Known as the “red date,” this small, berry-like stone fruit has been treasured in Asia for thousands of years and is now gaining traction in California kitchens.
Meet the Jujube: An Overlooked Culinary Star
Fresh jujubes have a crisp, apple-like snap with a hint of tartness. Dried jujubes? They transform into chewy, caramel-like jewels with a sweetness similar to palm dates. That versatility makes them perfect for both sweet and savory cooking.
California Steps Into the Jujube Game
Traditionally grown in Asia, jujube fruit has now found its footing in California soil. Thanks to the Golden State’s sunshine and agricultural know-how, jujubes are popping up in orchards right alongside almonds, figs, and grapes. Some of which are even CCOF certified, more on that in a second.
California farmers are reintroducing this ancient fruit to a new audience, and honestly? It’s about time. Because while jujubes may be “new” to Western taste buds, they’re anything but new on the world stage. In traditional Eastern medicine, they’ve been prescribed for everything from boosting immunity to calming frazzled nerves.
What is CCOF?
CCOF, short for California Certified Organic Farmers, is one of the leading organizations making it easier for farmers, businesses, and consumers to go organic. They don’t just handle certifications — though they’re one of the largest organic certifiers in the U.S. — they also advocate for strong organic policies, provide education, and help connect people with organic products. Think of them as the bridge between the farmer growing organic strawberries in Southern California and the shopper looking for trustworthy organic labels at the store.
Why Cooks Should Care About Jujube Fruit
Aside from being nutrient-dense (just two or three dried jujubes meet your daily vitamin C needs), they bring real culinary character to the table:
- Fresh jujubes brighten up salads and slaws with their crisp bite.
- Dried jujubes deepen stews, sauces, and baked goods with a date-meets-fig richness.
- Both versions play well with spices — think cinnamon, ginger, cardamom, or cayenne.
It’s the kind of fruit that gives you range in the kitchen, whether you’re chasing comfort food or experimenting with new global flavors.
A Chutney Worth Talking About
If there’s one dish that showcases just how adaptable dried jujubes are, it’s chutney. Our latest creation — California Jujube and Apple Chutney — brings together dried jujubes, tart apples, warm spices, and a touch of heat for balance.
The result? A condiment that’s as at home on a cheese board as it is spooned over grilled pork or chicken. Imagine something with the tang of vinegar, the warmth of ginger and cayenne, the sweetness of caramel-like jujubes, and the bright crunch of apples — layered, complex, and just plain delicious.
How to Cook With Jujube Fruit
Here are some simple ways to fold jujubes into your everyday cooking:
- Chutneys & Compotes: Dried jujubes simmer beautifully with apples, pears, onions, vinegar, and spice for a savory-sweet condiment.
- Teas & Tonics: Steep dried jujubes in boiling water for a calming, antioxidant-rich tea. Add ginger or cinnamon for depth.
- Savory Dishes: Toss fresh jujubes into a stir-fry for crunch or use dried jujubes in braised dishes to add a natural sweetness.
- Baked Goods: Swap dried jujubes for dates or raisins in cakes, quick breads, or cookies. Their caramel flavor makes desserts taste indulgent but still wholesome.
- Cheese Pairings: Think dried jujubes alongside sharp cheddar, creamy goat cheese, or tangy blue cheese. Their sweetness balances the boldness beautifully.
The Flavor Pairings You Need to Try
Want to get creative? Jujubes love to mingle with:
- Proteins: Pork, chicken, duck, and lamb.
- Fruits: Apples, pears, figs, and citrus.
- Spices: Ginger, cinnamon, coriander, paprika, and cayenne.
- Liquids: Red wine vinegar, apple cider, and olive oil.
These pairings take jujubes beyond novelty and prove their staying power in the modern kitchen.
More Than Just Flavor
Sure, the jujube’s culinary appeal is enough reason to cook with them. But the bonus is their wellness profile:
- Antioxidants fight oxidative stress and help skin look youthful.
- Natural calming effects can ease stress and improve sleep quality.
- Digestive benefits from fiber and saponins keep your system on track.
It’s rare to find an ingredient that tastes this good and doubles as a functional food.
CA GROWN jujube fruit isn’t just a health food trend. It’s a versatile, deeply flavorful ingredient that deserves a place in your pantry. Whether you’re brewing tea, baking bread, or spooning chutney over grilled chicken, jujubes bring a touch of history, a dose of wellness, and a lot of flavor.
So the next time you’re at the market, skip the ordinary. Reach for jujubes. Start with chutney, pair it with cheese, and don’t be surprised if you find yourself craving more.
NEED A PLAYLIST FOR YOUR NEXT KITCHEN SESSION? CHECK OUT THIS CA GROWN SPOTIFY PLAYLIST:
A Fresh California Take on Chutney That’ll Knock Your Socks Right Off!
Craving more delicious dishes? Check out our Pinterest for more CA GROWN recipes and ideas for innovative ways to use dried fruit in your kitchen.
Got your own version of chutney or jujube fruit recipe we should try? Snap a pic and tag us with #CAGROWN—we’d love to see what you’re scooping up this summer.
California Jujube and Apple Chutney
Ingredients
- 3 cups water
- 1 6-ounce bag dried, pitted, jujube fruit about 1 ¾ cup
- 2 TBSP extra virgin olive oil
- ¾ cup red onion diced small
- 2 tsp minced fresh ginger heaping
- 2 Granny Smith apples cored and diced small
- ½ cup apple cider or apple juice
- 1 tsp coriander
- 1/2 tsp cayenne use less if you prefer less heat
- 1 tsp paprika
- ½ tsp cinnamon
- 1 TBSP honey
- ½ cup red wine vinegar
- ½ tsp salt or more to taste
Instructions
- If your dried jujubes still have the pits, remove them first. Then, place a small saucepan with 3 cups of water on the stove and bring to a boil over high heat. When the water is boiling, add the pitted dried jujube fruit to the pan. Cover. Turn the stove off and let the covered pan with the jujubes steep for 15 minutes.
- Add the olive oil to a saute pan and heat over medium-low. Add the onion and ginger to the warm oil. Sauté for 5 minutes, then add the diced apples and the cider to the pan. Continue to cook for 10 minutes more, stirring often. If you notice that the pan is drying out and the ingredients are sticking, you can add more cider, 1-2 TBSP at a time.
- Drain the jujube, reserving the liquid (jujube tea) to enjoy later if you like. Dice the jujube into bite-sized pieces and add them to the apple and onion mixture. Then stir in the spices, honey, vinegar, and salt, then cook for 2-3 minutes more, or until the flavors have been fully incorporated and the apples are tender.
- Enjoy with crackers, on grilled pork or chicken, or as part of a cheese board.