Jujube, also known as jujube, jujube, thorn jujube and jujube. Jujube is widely distributed in China, among which Cangzhou jujube, Xinjiang jujube and Gansu jujube are well known. Different dates are not exactly the same in appearance. Generally speaking, fresh jujube is dark in color, purple-red, shiny and full, with a handle at the top, which is tight to pinch and sweet to eat.
If the color of jujube is light and dull, it may shrink when pinched by hand, indicating that it is not fresh and the quality is not good. There is little difference between the shape of jujube before drying and that after drying. The biggest difference is color. Before drying, it is generally reddish or semi-red and semi-yellow. After drying, they all turned red, so it was the original appearance of jujube before drying.
Recommended selection method of jujube:
1. Observe the epidermis: naturally ripe red dates are dark purple, and the epidermis of post-processed or bad fruits is dark brown or has dark brown spots. High-quality jujube is full and round, the epidermis is not damaged and incomplete, and the wrinkles on the fruit grains are few and shallow. After the inferior withered jujube is seriously short of water, there is not much sugar in the pulp, which will form deep gullies and irregular shapes.
2. Look at the pulp: Generally, merchants who buy red dates will put samples outside for customers to try. You can open the pulp to see the meat quality inside the red dates. High-quality red dates are small and delicate, with uniform color, and there will be some tiny holes, which are the traces left by water drying and evaporation.
3, taste: inferior jujube will have a bitter taste at the entrance, and the taste will be like chewing wood. Not only is it not chewy, but it will be scattered into the same taste as wood residue when chewed in the mouth. The pulp of high-quality jujube has no bitterness except sweetness, and the taste will be stronger.