SFist in the Kitchen: Jujubes

We're not sure why Chinese dates, as they're also called, haven't made more inroads into Western cuisine, though some historians think that Homer's lotus-eaters were riding a jujube high. The chalky texture of a raw jujube isn't very appealing, but the flavor—a subtle mix of green apple and dates with lots of sugar and little acid—makes it an enjoyable snack or ingredient in a salad. Each crunchy bite will give you twice as much Vitamin C as the equivalent weight of oranges, so maybe you should consider eating more as cold season approaches.