Late-maturing, high-quality jujube variety prized for its crisp texture, juicy flesh, unique flavor, and rich nutritional content. It is a popular fresh-eating jujube in China, with cultivation primarily in Shaanxi, Shanxi, Shandong, and Hebei provinces.
Origin: selected in China Vigour: slow growing, multi-stemmed, thornless small tree. Is drought tolerant and undemanding to soil conditions. Blossom: June Fruits: very large, rounded. Unripe fruits are green, gradually turning to maroon brown when fully ripe. Flesh: the flesh is known for its firm, crisp texture and high juiciness Flavor: unique, consumers appreciate its distinct and appealing taste Harvest season: ripens later than other jujube varieties, typically from late October to early November Yield: regular good harvest Disease resistance: resistant to pests and fungal diseases, no chemical protection is required during vegetation Frost resistance: frost is hardy to -30°C Uses and nutritional value: fruits can be eaten fresh, dried, or used in confectionery and traditional medicine. Dongzao is a good source of bioactive compounds like ascorbic acid, flavonoids, phenolics, and polysaccharides, contributing to its antioxidant, anti-inflammatory, and other health-promoting properties.
