Indian Jujube

Note: Thai and Indian jujubes are both generally Ziziphus mauritiana; the difference is mostly in the selections. Thai types tend to be larger and crisper, while Indian types are often smaller with a more tangy, aromatic flavor. [CONFIRM the Indian variety names you grow.]

Intro: Called ber in India, this fruit is eaten fresh, dried, pickled and in chutneys, and holds cultural importance for many families.

Quick facts

• Fruit: smaller, tangy to sweet, often with a slightly mealy or crisp texture
• Uses: fresh, dried, pickled, chutney
• Care: same as Thai jujube