Jujube 500g

jujube

The reason for their rarity and their reputation as a niche lies in the fact that there is no intensive cultivation of them

and the production is restricted to a family environment

Description of the Giuggiola

Jujube looks a bit like an apple, aesthetically.

The fruit is sweet and slightly acidic, it is suitable for being declined in many ways and can be eaten both raw and cooked. In particular, however, jujubes lend themselves very well to drying, to be candied or to be converted into syrups or liqueurs.

The metaphorical expression going into jujube soup is very common, indicating a state of mind of great satisfaction and happiness. THE

Jujube broth is a low-alcohol liqueur that is little known but adored by liquor lovers.

Taste of Jujube

They contain a pointed stone wrapped in the whitish pulp, which can be more or less floury consistency and with flavor similar to that of unripe apples.

Once dry, however, the jujubes they are very reminiscent of the sweet taste of dates.

History of the jujube

We are talking about a plant native to North Africa and Syria, spread to China and India, where it has been cultivated for over 4000 years and, for this reason, also called "Chinese date".

Imported into Italy by the Romans, it was spread by the Venetians in the 600s who made it known first in Dalmatia and then in the Euganean Hills area.

The properties of jujubes

• inflammatory
• antispasmodics
• digestive
• purifying for the liver
• expectorants
• sedatives

Recommended against hypertension, they are anti-infectives, antihemorrhagic, diuretic; improve blood circulation, strengthen the immune system, act as Anti-stress, exercising acalming effect on the nervous system and eliminating insomnia and palpitations.

Containing only 78 calories per 100 grams, they make the skin younger, they are an excellent healing and soothing remedy in cases of wounds, burns, skin redness, sunburn, dry skin.

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AZ. AGRICOLA DA BRUNO, NEPI (VT)