Jujube (Ziziphus jujuba) is a shrub of Asian origin for some, African for others, but now widespread for centuries in all the Mediterranean countries.
In Italy, and specifically in Puglia, it is very easy to find it along the edges of country roads or in the gardens of those who love the fruits of the past, or simply cultivated for the ornamental beauty of the tree.
In fact, its bright green leaves, its white or sometimes greenish flowers and its dark red fruits make the jujube a beautiful and evocative tree.
The fruits, called jujubes or zizzoles or even Chinese dates, ripen at the end of summer, are edible and have a sweet and sour taste. They can be eaten fresh or used to prepare jams, syrups or liqueurs, including the famous jujube broth.
The latter is prepared by infusing jujubes and other autumn fruits such as grapes, quinces, pomegranates and more in an alcoholic base for about two months. The result is a liqueur with an amber red color and a very pleasant sweet fruity taste.
The expression “andare in brodo di giuggiole” means the highly positive state of mind that the intake of the liquor itself predisposes. Jujubes have been used for centuries by Chinese medicine to combat coughs, sore throats, stress, constipation and much more. They are rich in vitamin C and B1 B2 and B6 and mineral salts.
Claudia Miggiano
Sagnette Pasta
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