[Sca-cooks] Sca-cooks Digest, Jujubes

[Donna Green]

Fresh jujubes sometimes show up in my local farmers market (San Francisco Ferry Building). I don't recall their season. I've gotten them a few times and they are tasty. I've not candied them, but I may try next time I see them.

Juana Isabella

> Date: Tue, 21 May 2013 17:34:57 -0500
> From: "Terry Decker" <t.d.decker at att.net>
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Jujubes
> 
> Zizyphus jujuba, the Chinese jujube, is the preferred
> jujube.  Z. 
> mauritania, the Indian jujube, and Z. lotus are less
> preferred in that 
> order.  They can be eaten fresh, but are usually
> candied.  It has been 
> served at various times in the U.S., but it is not a regular
> commercial 
> import.  Since it is an ingredient of Eight Treasure
> Rice Pudding, you would 
> be most likely to find it at an oriental market.
> 
> Bear
> 
> >
> > In the Great Courses, Food History class episode, "The
> Alexandrian 
> > Exchange and Four Humors" there is mention of a small
> fruit imported from 
> > the East called "Jujubes". "A tiny, little date-like
> fruit"
> >
> > Did this fruit/interest in this fruit, die out before
> medieval times? If 
> > not, has anyone served this at an SCA feast? Where did
> you find it? The 
> > instructor does say that they can sometimes be found in
> western 
> > supermarkets.
> >
> > Thanks,
> >  Stefan