Are you ready to discover the sweet, honey-like flavor of jujubes? These nutritious little fruits, also known as red dates, are packed with vitamins and can transform your cooking in delightful ways. From sweet desserts to savory dishes, we’ve gathered 18 mouthwatering recipes that will make you fall in love with this ancient superfood. Let’s dive in and explore these delicious creations!
Jujube and Honey Tea
Evenings like this call for something quiet, something that steeps slowly and fills the kitchen with the gentle scent of fruit and honey. It’s a simple ritual, this making of tea, a small act of warmth for the soul as daylight fades.
Ingredients
– Dried jujubes – ½ cup
– Water – 4 cups
– Honey – 2 tbsp
Instructions
1. Rinse ½ cup of dried jujubes under cool running water to remove any dust.
2. Place the rinsed jujubes into a medium saucepan.
3. Pour 4 cups of cold water into the saucepan with the jujubes.
4. Bring the water and jujubes to a boil over high heat, which should take about 5–7 minutes.
5. Once boiling, reduce the heat to low and cover the saucepan with a lid.
6. Simmer the tea for 25 minutes to allow the jujubes to soften and release their sweetness—the liquid will turn a light amber color.
7. After 25 minutes, turn off the heat and let the tea sit, covered, for 5 more minutes to deepen the flavor.
8. Strain the tea through a fine-mesh sieve into a heatproof pitcher or mugs, pressing gently on the jujubes to extract their juice.
9. Stir in 2 tablespoons of honey while the tea is still warm to ensure it dissolves evenly.
10. Serve the tea immediately, or let it cool to room temperature for a milder sip. Using a gentle simmer, rather than a rolling boil, helps preserve the jujubes’ delicate flavor. Straining while warm makes the tea clearer and smoother. Adding honey after heating preserves its beneficial enzymes and floral notes.
Under the soft glow of lamplight, this tea settles with a silky, almost syrupy texture and a flavor that whispers of caramelized dates and wildflower fields. Try it chilled over ice with a slice of orange, or warm alongside a book, letting its sweetness linger like a quiet thought.
Red Date and Walnut Soup
Gently, as autumn leaves begin their slow descent, I find myself drawn to the kitchen, where warmth simmers in quiet pots and memories steep like tea. There’s something deeply comforting about preparing a soup that requires nothing more than patience and presence, a simple ritual that fills both bowl and soul. Today, it’s the humble red date and walnut soup that calls—a gentle brew for quiet afternoons.
Ingredients
Red dates – 1 cup
Walnuts – ½ cup
Water – 6 cups
Rock sugar – 2 tbsp
Instructions
1. Rinse 1 cup of red dates under cool running water for 1 minute to remove any dust.
2. Soak the rinsed red dates in a bowl of warm water for 20 minutes to soften them—this helps release their natural sweetness more evenly during cooking.
3. While the dates soak, place ½ cup of walnuts in a dry skillet over medium-low heat.
4. Toast the walnuts for 5 minutes, stirring constantly, until they become fragrant and lightly golden; toasting deepens their nutty flavor and removes any raw bitterness.
5. Transfer the toasted walnuts to a cutting board and roughly chop them into smaller pieces.
6. Drain the soaked red dates and use a paring knife to remove the pits from each date.
7. Combine the pitted red dates, chopped walnuts, and 6 cups of water in a medium saucepan.
8. Bring the mixture to a boil over high heat, then immediately reduce the heat to low.
9. Cover the saucepan with a lid and simmer the soup for 45 minutes, stirring occasionally to prevent sticking.
10. After 45 minutes, add 2 tablespoons of rock sugar to the soup, stirring until it fully dissolves—about 2 minutes.
11. Continue simmering uncovered for another 15 minutes to allow the flavors to meld and the soup to thicken slightly.
12. Ladle the hot soup into bowls, making sure each serving includes both dates and walnuts.
Mellow and subtly sweet, this soup cradles the tender chew of dates against the earthy crunch of walnuts, all suspended in an amber broth that tastes like quiet comfort. Try serving it warm in handmade ceramic bowls, perhaps with a sprig of fresh mint for contrast, or chill it overnight for a refreshing, jellied dessert that holds the memory of autumn in every spoonful.
Jujube and Goji Berry Porridge
Unfolding the morning with quiet hands, I find myself reaching for the small red treasures that promise gentle warmth—jujubes and goji berries waiting to soften into something nourishing, something that feels like a slow exhale in bowl form.
Ingredients
Jujubes – ½ cup
Goji berries – ¼ cup
Rice – 1 cup
Water – 4 cups
Rock sugar – 2 tbsp
Instructions
1. Rinse 1 cup of rice under cold running water until the water runs clear to remove excess starch for a smoother porridge texture.
2. Combine the rinsed rice, ½ cup jujubes, ¼ cup goji berries, and 4 cups water in a medium pot.
3. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer.
4. Cover the pot partially, leaving a small gap to prevent boiling over, and simmer for 40 minutes, stirring occasionally with a wooden spoon to prevent sticking at the bottom.
5. Check that the rice grains have burst open and the porridge has thickened to a creamy consistency.
6. Add 2 tbsp rock sugar and stir continuously for 2 minutes until fully dissolved.
7. Remove from heat and let rest uncovered for 5 minutes to allow the flavors to meld.
Porridge settles into a velvety creaminess, the jujubes lending a honeyed depth while goji berries dot each spoonful with subtle tartness. I love it warm with a drizzle of oat milk, or chilled overnight for a refreshing breakfast—the kind that asks nothing of you but to be still.
Stuffed Jujubes with Almonds
Remembering how my grandmother would carefully select each fruit from her small tree, I find myself drawn to the quiet ritual of preparing these stuffed jujubes, their sweet flesh yielding to the earthy crunch of almonds. There’s something deeply comforting in the slow, deliberate process of pitting and filling, a gentle pause in the day’s rush. These little treats carry the warmth of tradition, each bite a soft echo of simpler moments shared over tea.
Ingredients
- Fresh jujubes – 20
- Raw almonds – 20
- Honey – 2 tbsp
- Water – ¼ cup
Instructions
- Rinse the fresh jujubes under cool running water and pat them completely dry with a clean kitchen towel.
- Use a small paring knife to carefully slice around one side of each jujube, cutting just deep enough to reach the pit without separating the halves.
- Gently twist the jujube to open it slightly and remove the pit, keeping the fruit intact as much as possible. Tip: If the pit is stubborn, use the tip of the knife to pry it loose without tearing the flesh.
- Insert one raw almond into the cavity of each jujube where the pit was removed, pressing gently to secure it inside.
- Arrange the stuffed jujubes in a single layer in a medium saucepan, making sure they don’t overlap.
- Pour ¼ cup of water and 2 tablespoons of honey over the jujubes in the saucepan.
- Place the saucepan over medium-low heat and bring the liquid to a gentle simmer, which should take about 3-4 minutes.
- Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes exactly. Tip: Keep the heat low to prevent the honey from burning and to allow the jujubes to soften evenly.
- After 15 minutes, remove the lid and continue cooking uncovered for another 5 minutes until the syrup thickens slightly and coats the jujubes.
- Use a slotted spoon to transfer the stuffed jujubes to a serving plate, letting any excess syrup drip back into the pan. Tip: Reserve the remaining syrup to drizzle over the jujubes just before serving for extra shine and flavor.
Finally, these tender jujubes offer a delightful contrast between their soft, honey-infused flesh and the satisfying crunch of almonds at the center. I love serving them slightly warm alongside a cup of chamomile tea, where their natural sweetness deepens with each comforting bite. They also make a beautiful addition to a cheese board, their jewel-like appearance adding elegance to any gathering.
Jujube and Ginger Infusion
Just as the crisp November air settles in, I find myself reaching for this gentle infusion, a quiet ritual that warms both hands and heart. Juicy jujubes and spicy ginger create a comforting brew that feels like wrapping yourself in a soft blanket on a chilly afternoon.
Ingredients
Jujubes – 8 whole
Fresh ginger – 1 (2-inch) piece
Water – 4 cups
Honey – 2 tbsp
Instructions
1. Rinse 8 whole jujubes under cool running water to remove any dust.
2. Peel the 2-inch piece of fresh ginger using a spoon, which easily removes the skin while preserving more flesh than a peeler.
3. Thinly slice the peeled ginger into approximately ¼-inch thick rounds.
4. Combine the rinsed jujubes and sliced ginger in a medium saucepan.
5. Pour 4 cups of cold water over the jujubes and ginger in the saucepan.
6. Bring the mixture to a boil over high heat, which should take about 5-7 minutes.
7. Once boiling, reduce the heat to low and cover the saucepan with a lid.
8. Simmer the infusion for 25 minutes, until the jujubes become plump and the water turns amber-colored.
9. Remove the saucepan from heat and let it sit covered for 5 minutes to allow the flavors to meld further.
10. Strain the infusion through a fine-mesh sieve into a heatproof pitcher or directly into mugs.
11. Stir in 2 tablespoons of honey while the liquid is still hot to ensure it dissolves completely.
Velvety and warm, this infusion carries the subtle sweetness of softened jujubes balanced by ginger’s gentle heat. The amber liquid feels soothing going down, perfect for sipping slowly while watching leaves fall outside. Try serving it over ice with a sprig of mint for a refreshing twist, or keep it warm in a thermos for afternoon walks in the cooling autumn air.
Jujube and Oatmeal Cookies
Folding these jujube and oatmeal cookies into existence feels like pressing autumn between parchment pages—a quiet ritual of measuring, mixing, and waiting for warmth to transform humble ingredients into something tenderly sweet. Sometimes the simplest creations hold the deepest comfort, and today, these cookies feel like a gentle exhale.
Ingredients
Butter – ½ cup
Brown sugar – ¾ cup
Egg – 1
Vanilla extract – 1 tsp
Flour – 1 cup
Baking soda – ½ tsp
Salt – ¼ tsp
Rolled oats – 1 ½ cups
Dried jujubes – ⅔ cup
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and brown sugar for 2–3 minutes until pale and fluffy—this creates air pockets for a lighter cookie.
3. Crack in the egg and add the vanilla extract, then mix until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and salt to ensure even leavening.
5. Gradually stir the dry ingredients into the butter mixture until just combined; overmixing can lead to toughness.
6. Fold in the rolled oats and chopped dried jujubes until evenly distributed.
7. Scoop 1 ½-tablespoon portions of dough onto the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
8. Bake for 10–12 minutes, or until the edges are golden but the centers still look slightly soft—they’ll firm up as they cool.
9. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Dense with chewy oats and pockets of caramel-like jujube, these cookies carry a rustic sweetness that pairs beautifully with a glass of cold milk or crumbled over morning yogurt. Their gentle crisp edges give way to a soft, hearty center, making them as comforting to eat as they were to bake.
Slow-Cooked Jujube Chicken Soup
A gentle steam rises from the pot, carrying the earthy sweetness of jujubes and the comforting warmth of chicken that has simmered for hours, transforming simple ingredients into a bowl of quiet nourishment. As the afternoon light fades, this soup becomes more than just food—it’s a slow, deliberate pause in a busy world, a reminder that some things are worth waiting for. Let it fill your kitchen with its humble aroma, a soft invitation to slow down and savor.
Ingredients
Chicken thighs – 1.5 lbs
Dried jujubes – ½ cup
Water – 8 cups
Salt – 1 tsp
Ginger – 2 tbsp, sliced
Instructions
1. Rinse 1.5 lbs of chicken thighs under cold water and pat them completely dry with paper towels to ensure even browning.
2. Place a large pot over medium heat and add the chicken thighs, skin-side down, cooking for 6–8 minutes until the skin is golden brown and crisp.
3. Flip the chicken and cook for another 4 minutes to lightly brown the other side.
4. Pour 8 cups of water into the pot, scraping the bottom gently to release any browned bits for deeper flavor.
5. Add ½ cup of dried jujubes and 2 tbsp of sliced ginger to the pot.
6. Bring the liquid to a boil over high heat, then immediately reduce the heat to low to maintain a gentle simmer.
7. Cover the pot with a lid, leaving it slightly ajar to allow steam to escape, and simmer for 2 hours until the chicken is tender and easily shreds with a fork.
8. Skim off any foam or fat that rises to the surface with a spoon for a clearer, cleaner broth.
9. Stir in 1 tsp of salt until fully dissolved, then taste and adjust only if needed for balance.
10. Remove the pot from the heat and let it rest for 10 minutes before serving to allow the flavors to meld. My favorite way to enjoy this soup is with a sprinkle of fresh herbs or a side of crusty bread for dipping. The broth is silky and rich, with the jujubes lending a subtle honeyed note that softens the savory depth of the chicken, creating a bowl that feels both nourishing and deeply comforting.
Jujube and Coconut Energy Balls
Beneath the soft glow of the afternoon light, I find myself reaching for something sweet yet nourishing, a quiet treat that feels like a gentle pause in the day. These little spheres, born from jujube and coconut, are my go-to for moments when energy wanes but I crave simplicity. They come together with such ease, requiring no baking, just a bit of patience and the hum of a food processor.
Ingredients
– Pitted jujubes – 1 cup
– Unsweetened shredded coconut – ½ cup
– Coconut oil – 2 tbsp
– Vanilla extract – 1 tsp
Instructions
1. Place 1 cup of pitted jujubes in a food processor and pulse for 30 seconds until they form a sticky paste.
2. Add ½ cup of unsweetened shredded coconut to the food processor and blend for 20 seconds until the mixture is well combined.
3. Pour in 2 tbsp of coconut oil and 1 tsp of vanilla extract, then process for another 30 seconds until the dough holds together when pressed.
4. Scoop out 1 tablespoon of the mixture and roll it firmly between your palms to form a smooth ball, repeating until all the dough is used.
5. Chill the energy balls in the refrigerator for at least 1 hour to firm up before serving.
6. Store the energy balls in an airtight container in the refrigerator for up to 1 week. My favorite way to enjoy them is straight from the fridge, where they offer a chewy, date-like texture with subtle tropical notes from the coconut. They’re perfect tucked into a lunchbox or crumbled over yogurt for a quick, wholesome boost.
Jujube and Pumpkin Puree
Mellow autumn afternoons like this one always draw me back to the kitchen, where simple ingredients can transform into something quietly comforting. There’s something deeply satisfying about watching jujubes and pumpkin soften and meld together, creating a puree that feels like autumn in a bowl. This gentle process reminds me how the simplest preparations often yield the most nourishing results.
Ingredients
– Dried jujubes – 1 cup
– Pumpkin puree – 2 cups
– Water – ¾ cup
– Maple syrup – 2 tbsp
– Cinnamon – ½ tsp
Instructions
1. Place 1 cup dried jujubes in a medium saucepan.
2. Pour ¾ cup water over the jujubes until they are fully submerged.
3. Bring the water to a boil over medium-high heat.
4. Reduce heat to low and simmer the jujubes for 25 minutes until they become plump and tender.
5. Drain the jujubes, reserving 2 tablespoons of the cooking liquid.
6. Remove the pits from the softened jujubes using your fingers or a small knife.
7. Combine the pitted jujubes and 2 cups pumpkin puree in a blender.
8. Add the reserved 2 tablespoons of cooking liquid to the blender.
9. Pour 2 tablespoons maple syrup into the mixture.
10. Sprinkle ½ teaspoon cinnamon over the ingredients.
11. Blend on high speed for 90 seconds until completely smooth and creamy.
12. Scrape down the sides of the blender with a spatula to incorporate any remaining chunks.
13. Blend for another 30 seconds to ensure perfect consistency.
14. Transfer the puree to an airtight container and refrigerate for at least 1 hour before serving.
Perhaps what I love most is how the jujubes’ honeyed sweetness balances the pumpkin’s earthy notes, creating a velvety texture that feels both luxurious and wholesome. This puree spreads beautifully on toast, swirls wonderfully into oatmeal, or makes a delightful filling for pastries when chilled thoroughly.
Jujube and Black Sesame Congee
Just now, as the afternoon light slants through my kitchen window, I find myself reaching for the small clay pot—the one that holds memories of quiet mornings and gentle nourishment. Jujube and black sesame congee feels like a whispered secret, something ancient and comforting that asks only for patience and presence.
Ingredients
– Rice – ½ cup
– Water – 6 cups
– Dried jujubes – 8
– Black sesame seeds – ¼ cup
– Honey – 2 tbsp
Instructions
1. Rinse ½ cup of rice under cold running water until the water runs clear, which removes excess starch for a smoother texture.
2. Combine the rinsed rice and 6 cups of water in a heavy-bottomed pot.
3. Bring the mixture to a boil over high heat, then immediately reduce to the lowest simmer.
4. Simmer uncovered for 45 minutes, stirring every 10 minutes to prevent sticking at the bottom.
5. While the rice simmers, pit 8 dried jujubes by slicing around the center and twisting to remove the stone.
6. Toast ¼ cup of black sesame seeds in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden, shaking the pan constantly to avoid burning.
7. Grind the toasted sesame seeds in a spice grinder for 30 seconds until they form a coarse powder, which releases their oils and deepens the flavor.
8. Add the pitted jujubes to the simmering congee after 45 minutes of cooking.
9. Continue simmering for another 30 minutes until the rice has completely broken down and the congee has thickened to a porridge-like consistency.
10. Stir in the ground black sesame seeds and 2 tbsp of honey until fully incorporated.
11. Remove from heat and let rest for 5 minutes before serving to allow the flavors to meld. Kindness in a bowl—this congee emerges silky and warm, with the subtle sweetness of jujubes weaving through the earthy depth of sesame. Sometimes I serve it topped with extra toasted sesame seeds for crunch, or enjoy it chilled the next day when the flavors have deepened into something even more profound.
Jujube and Apple Crumble
Cradling a warm bowl of jujube and apple crumble feels like holding autumn itself in your hands. There’s something quietly comforting about the way the sweet, honeyed jujubes mingle with tart apples beneath that buttery, crisp topping. It’s the kind of dessert that asks you to slow down and savor each spoonful, preferably with a cup of tea as daylight fades.
Ingredients
Apples – 4 large
Jujubes – 1 cup
Flour – 1 cup
Brown sugar – ¾ cup
Butter – ½ cup
Cinnamon – 1 tsp
Salt – ¼ tsp
Instructions
1. Preheat your oven to 375°F and lightly grease an 8×8 inch baking dish.
2. Peel and core the apples, then slice them into ¼-inch thick pieces.
3. Pit the jujubes and chop them into small, raisin-sized pieces.
4. In a medium bowl, toss the sliced apples and chopped jujubes with ¼ cup of brown sugar and ½ teaspoon of cinnamon until evenly coated.
5. Spread the fruit mixture evenly in the prepared baking dish.
6. In a separate bowl, combine the flour, remaining ½ cup of brown sugar, remaining ½ teaspoon of cinnamon, and salt.
7. Cut the cold butter into small cubes and add it to the flour mixture.
8. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining—this creates that perfect crisp texture.
9. Sprinkle the crumble topping evenly over the fruit layer, covering it completely.
10. Bake for 35-40 minutes, until the topping is golden brown and the fruit filling is bubbling around the edges.
11. Let the crumble rest for 15 minutes before serving to allow the juices to thicken slightly. Letting this crumble settle transforms it from merely hot to properly set, with the jujubes softening into chewy caramel notes against the tender apples. The contrast between the crisp topping and the yielding fruit beneath makes each bite deeply satisfying, especially when served still warm with a drizzle of cold cream that pools in the crannies.
Jujube and Lotus Seed Dessert
Vaguely, through the kitchen window, the afternoon light falls soft as powdered sugar, and I find myself reaching for the dried jujubes and lotus seeds, remembering how this gentle dessert once comforted me on a quiet autumn day much like this one.
Ingredients
Jujubes – 1 cup
Lotus seeds – ½ cup
Water – 4 cups
Rock sugar – ¼ cup
Instructions
1. Rinse 1 cup of jujubes under cool running water for 30 seconds to remove any dust.
2. Soak the rinsed jujubes in warm water for 20 minutes to soften them slightly.
3. Rinse ½ cup of lotus seeds thoroughly in a fine-mesh strainer.
4. Combine the soaked jujubes, rinsed lotus seeds, and 4 cups of water in a medium saucepan.
5. Bring the mixture to a boil over high heat, then immediately reduce to low heat.
6. Simmer uncovered for 45 minutes, stirring occasionally with a wooden spoon.
7. Add ¼ cup of rock sugar and stir continuously until completely dissolved, about 2 minutes.
8. Continue simmering for another 15 minutes until the liquid reduces by one-third.
9. Remove from heat and let cool for 10 minutes before serving.
Gently, the softened jujubes yield like ripe fruit between your teeth, while the lotus seeds maintain a subtle chewiness against the clear, honeyed broth. Serve it warm in small ceramic bowls, or chill it overnight for a refreshing, jelly-like consistency that captures the essence of quiet afternoons.
Jujube and Sweet Potato Mash
Sometimes, the simplest combinations reveal the deepest comforts, like when autumn’s sweet potatoes meet the honeyed warmth of dried jujubes in this humble mash. Slowly simmered together until tender, these two ingredients transform into something that feels both nourishing and nostalgic, perfect for quiet evenings when you need a gentle reminder of sweetness in simple things.
Ingredients
Sweet potatoes – 2 large
Dried jujubes – 1 cup
Water – 4 cups
Unsalted butter – 2 tbsp
Salt – ½ tsp
Instructions
1. Peel the sweet potatoes and cut them into 1-inch cubes.
2. Rinse the dried jujubes under cool running water to remove any dust.
3. Combine the sweet potato cubes, jujubes, and 4 cups of water in a large pot.
4. Bring the water to a boil over high heat, then reduce to a gentle simmer.
5. Cover the pot and simmer for 25 minutes, or until the sweet potatoes are fork-tender.
6. Drain the cooked sweet potatoes and jujubes, reserving ¼ cup of the cooking liquid.
7. Transfer the drained sweet potatoes and jujubes to a large mixing bowl.
8. Add the unsalted butter, salt, and reserved cooking liquid to the bowl.
9. Mash the mixture with a potato masher until smooth and well combined.
10. Check the consistency and add more reserved cooking liquid, 1 tablespoon at a time, if a creamier texture is desired.
11. Serve the mash warm immediately.
Now, the mash settles into a velvety texture with subtle chewiness from the softened jujubes, their honey-like flavor weaving through the earthy sweet potatoes. Naturally, it pairs beautifully with roasted chicken or spooned over morning oatmeal, but I’ve also loved it chilled and swirled into yogurt for a surprising breakfast treat.
Jujube and Cinnamon Smoothie
Zigzagging through autumn afternoons, I find myself reaching for comfort in the quiet hum of the blender, for this smoothie that tastes like spiced honey and gentle earth. Gently, it coaxes the season’s restlessness into something warm and still.
Ingredients
Jujube – ½ cup
Cinnamon – 1 tsp
Milk – 1 cup
Honey – 2 tbsp
Ice – 1 cup
Instructions
1. Remove the pits from ½ cup of jujubes using a small knife.
2. Combine the pitted jujubes, 1 tsp cinnamon, 1 cup milk, 2 tbsp honey, and 1 cup ice in a blender.
3. Secure the blender lid tightly.
4. Blend on high speed for 45 seconds, or until no ice chunks remain visible.
5. Pause blending and scrape down the sides with a spatula if ingredients stick.
6. Blend for another 15 seconds until completely smooth and frothy.
7. Pour immediately into a glass.
Gently, the silkiness coats your throat while cinnamon lingers like a remembered conversation. Try it poured over oatmeal for breakfast, or frozen into popsicles for a colder treat that still carries that distinctive floral warmth.
Jujube and Almond Milk Pudding
Under the soft morning light, I find myself reaching for the quiet comfort of this jujube and almond milk pudding, a recipe that feels like wrapping yourself in a warm blanket on a chilly autumn day. It’s a gentle, nourishing dessert that whispers of simplicity and sweetness, perfect for those moments when you crave something soothing without the fuss.
Ingredients
- Dried jujubes – 1 cup
- Unsweetened almond milk – 2 cups
- Gelatin powder – 1 tbsp
- Honey – ¼ cup
Instructions
- Place 1 cup of dried jujubes in a small saucepan and cover them with water.
- Bring the jujubes to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes until they are soft and plump.
- Drain the jujubes and let them cool for 5 minutes until they are safe to handle.
- Remove the pits from the jujubes by slicing each one open and discarding the seeds.
- Transfer the pitted jujubes to a blender and add 2 cups of unsweetened almond milk.
- Blend on high speed for 1 minute until the mixture is smooth and creamy.
- Sprinkle 1 tbsp of gelatin powder over ¼ cup of cold water in a small bowl and let it bloom for 5 minutes until it becomes spongy.
- Heat the bloomed gelatin in the microwave for 15 seconds or until it turns into a clear liquid, stirring gently to dissolve any lumps.
- Pour the dissolved gelatin into the blender with the jujube and almond milk mixture.
- Add ¼ cup of honey to the blender and blend on low speed for 30 seconds until everything is fully combined.
- Strain the mixture through a fine-mesh sieve into a pouring jug to remove any fibrous bits for a smoother texture.
- Divide the strained mixture evenly among 4 serving glasses or ramekins.
- Cover the glasses with plastic wrap and refrigerate for at least 4 hours or until the pudding is fully set and firm to the touch.
For a delicate finish, this pudding sets into a silky, jiggly texture with the subtle sweetness of jujubes and a hint of floral honey. I love serving it chilled, perhaps garnished with a few sliced almonds or a drizzle of extra honey for an elegant touch that feels both rustic and refined.
Jujube and Barley Tea
Under the quiet hum of the afternoon, there’s something deeply comforting about letting jujubes and barley steep together, their earthy sweetness slowly unfurling in the hot water like a whispered secret.
Ingredients
– Dried jujubes – ½ cup
– Barley – ¼ cup
– Water – 8 cups
Instructions
1. Rinse ½ cup of dried jujubes and ¼ cup of barley under cool running water for 1 minute to remove any dust.
2. Combine the rinsed jujubes, barley, and 8 cups of water in a large pot.
3. Place the pot over high heat and bring the mixture to a rolling boil, which should take about 8–10 minutes.
4. Once boiling, reduce the heat to low and simmer uncovered for 25 minutes, allowing the flavors to meld gently.
5. After 25 minutes, check that the jujubes have softened and plumped up; if they’re still firm, simmer for an additional 5 minutes.
6. Turn off the heat and let the tea steep with the lid on for 10 minutes to deepen the infusion without overcooking the barley.
7. Strain the tea through a fine-mesh sieve into a heatproof pitcher, pressing lightly on the solids to extract all the liquid.
8. Discard the spent jujubes and barley, then let the tea cool to room temperature for about 1 hour before serving.
9. Chill the tea in the refrigerator for at least 2 hours until it’s cold and refreshing, or serve it warm if preferred.
Very gently, this tea cradles the palate with a subtle nuttiness from the barley and a honeyed warmth from the jujubes, leaving a clean, soothing finish. Pour it over ice with a slice of lemon for a bright twist, or savor it warm in a mug as the evening settles in—its delicate amber hue and light body feel like a quiet embrace.
Jujube and Peanut Butter Bars
Holding this warm pan, I’m reminded how some of the simplest combinations—the earthy sweetness of dried fruit meeting the creamy richness of nut butter—can feel like coming home after a long day.
Ingredients
– Dried jujubes – 1 cup
– Creamy peanut butter – ¾ cup
– Rolled oats – 2 cups
– Honey – ¼ cup
– Salt – ½ tsp
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Remove the pits from 1 cup of dried jujubes and chop them into small, raisin-sized pieces.
3. In a large mixing bowl, combine 2 cups of rolled oats, the chopped jujubes, and ½ tsp salt.
4. In a small saucepan over low heat, gently warm ¾ cup creamy peanut butter and ¼ cup honey until they easily stir together.
5. Pour the warm peanut butter-honey mixture over the dry ingredients.
6. Mix thoroughly until every oat and jujube piece is coated and the mixture holds together when pressed.
7. Tip: If the mixture seems too dry, add another tablespoon of honey—this helps bind everything without making the bars overly sweet.
8. Transfer the mixture to your prepared baking pan and press it firmly into an even layer.
9. Use the bottom of a measuring cup to compact the mixture tightly—this prevents crumbly bars.
10. Bake for 18-20 minutes, until the edges are lightly golden and the center appears set.
11. Tip: For cleaner cuts, score the bars lightly with a knife right after removing them from the oven.
12. Let the pan cool completely on a wire rack for at least 1 hour before slicing.
13. Tip: Chilling the pan in the refrigerator for 30 minutes will give you the cleanest, sharpest cuts.
14. Cut into 9 or 12 bars, depending on your preferred size.
You’ll notice these bars have a wonderfully chewy texture with little bursts of caramel-like sweetness from the jujubes, balanced by the savory depth of peanut butter. I love wrapping them individually for midday snacks or crumbling one over vanilla yogurt for a simple dessert.
Jujube and Mung Bean Soup
Years of autumn afternoons have taught me that some soups aren’t just meals—they’re quiet conversations with the season itself, gentle brews that steep patience into every spoonful. This jujube and mung bean soup feels like one of those slow, golden-hour conversations, where time softens and ingredients whisper their stories.
Ingredients
Jujubes – 1 cup
Mung beans – 1 cup
Water – 8 cups
Rock sugar – ¼ cup
Instructions
1. Rinse 1 cup of mung beans under cold running water until the water runs clear.
2. Soak the rinsed mung beans in 3 cups of cold water for 2 hours to reduce cooking time and improve texture.
3. Rinse 1 cup of jujubes and remove the pits using a cherry pitter or small knife.
4. Combine the soaked mung beans and 8 cups of fresh water in a large pot.
5. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer.
6. Skim off any foam that rises to the surface during the first 10 minutes of cooking for a clearer broth.
7. Add the pitted jujubes to the pot after the mung beans have simmered for 30 minutes.
8. Continue simmering for another 45 minutes, or until the mung beans have split open and become tender.
9. Stir in ¼ cup of rock sugar until completely dissolved, about 2 minutes.
10. Test the soup’s sweetness by tasting a small spoonful cooled slightly—the sugar should complement but not overwhelm the natural flavors.
11. Remove the pot from heat and let the soup rest for 15 minutes before serving to allow the flavors to meld.
Once cooled slightly, the soup settles into something remarkable—the mung beans create a velvety base while the jujubes offer chewy sweetness that blooms against the tongue. Sometimes I serve it warm in handmade ceramic bowls, other times chilled with a sprig of mint, but always with the understanding that good things, like this soup, cannot be rushed.
Summary
Amazing jujubes offer incredible versatility and nutrition! We hope these 18 delicious recipes inspire you to explore this wonderful fruit in your kitchen. Try your favorites, leave a comment sharing which recipe you loved most, and don’t forget to pin this article on Pinterest to save these tasty ideas for later. Happy cooking!
