Jujube
What is it?
Jujube is known by a range of names across different regions of the world, reflecting its wide cultural and geographical presence. In China, it is commonly referred to as ‘Chinese date’, ‘tsao’, or ‘red date’ when dried. In parts of the Arab world, the tree is called ‘sedra’, while the fruit itself is known as ‘beg’. In India and Iran, it is widely recognised as ‘ber’, with the Indian variety also described as ‘Indian plum’ or ‘dessert apple’.
Botanically, the jujube tree belongs to the buckthorn family (Rhamnaceae). It produces a small drupe—round or oblong in shape—approximately the size of a cherry or a small plum. The fruit is green when unripe and gradually ripens to shades of yellow, orange or red. Although more than 300 varieties of Indian jujube have been identified, only a limited number are cultivated on a commercial scale.
What other names does it have?
Botanical Name: Ziziphus mauritiana
Regional Names: Ber (Hindi, Gujarati), Bor (Marathi), Boroi (Bengali), Regu Pandu (Telugu), Elanthai (Tamil), Bore Hannu (Kannada), Bogori (Assamese), Elantha Pazham (Malayalam).
When is it in season?
Where is it found?
Jujube is a drought-tolerant fruit tree of considerable economic importance, particularly suited to cultivation in arid and semi-arid regions. It thrives in the drier areas, as it can withstand prolonged periods of water scarcity. In India, however, its cultivation remains limited and is largely confined to small-scale markets, despite the crop being widely grown across many parts of the world.
Research indicates that the plant adapts well to environments characterised by low rainfall, high temperatures, and strong winds. It is capable of growing in a diverse range of soils, including limestone, laterite, and sandy types. As a hardy species, jujube can endure extreme climatic conditions while maintaining reliable yields, making it an attractive option for farmers globally. (Source)
What is its history/cultural significance?
The ber fruit occupies a notable place in cultural and mythological traditions across India. While many of these associations are not historically verifiable, they continue to hold significance. The ber tree is regarded as sacred in Sikhism and is often found within the gurdwara. One of the most revered examples is the ‘Dukh Bhanjani Beri’ in Amritsar, which is thought to predate the founding of the city by Guru Ram Das in the 16th century. This tree, now over 400 years old, continues to bear fruit and remains an important site of devotion.
In eastern India, particularly in West Bengal, the fruit, locally known as ‘kul’, is embedded in ritual practice. It is customary to abstain from consuming ber before Saraswati Puja, typically held in January or February. The first fruits of the season are offered to the goddess Saraswati and are then distributed as prasad. In southern India, during ‘Bhogi’, children are showered with a mixture of ber fruits, coins, and flowers in a ritual known as ‘Bhogi Pallu’.
Beyond its ritual and symbolic presence, the ber tree is also valued for its ecological resilience. Its capacity to thrive in arid and semi-arid conditions has made it integral to community life in drier regions of India.
How can you use it?
When selecting ber, choose fruits that are plump, firm, and reddish-brown in colour. Slight wrinkling is normal in ripe fruit and often indicates increased sweetness. Greener ber, comparable in taste to a green apple, are typically more tart and less sweet.
The fruit should be washed thoroughly before consumption. As the skin is thin and edible, ber can be eaten whole, much like an apple. However, it contains a single hard pit at the centre; similar to a plum or cherry; this should be avoided while eating or discarded.
What states can I find it in?
What parts of the plant are edible?
Fruit
Is it nutritious?
The ripe ber is rich in protein, phosphorus, calcium, carotene, and vitamin C. Source.
How do you store it?
The shelf life of Indian jujube fruit is extremely short, largely because of its rapid perishability. It cannot be stored under unregulated conditions for more than ten days due to its short post-harvest shelf life.
Stories
How To Make Elantha Vadai – A Traditional Snack From Tamil Nadu by Ashwin Rajagopalan, NDTV food
This article is about the author’s personal memories around the ber fruit followed by a recipe to make elantha vadai.
Recipes
Assamese hot and sweet jujube pickle A recipe by Sunita
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
Login with Google