Which is the best jujube in Xinjiang?

There are too many varieties of jujube in China, but according to the natural geographical environment and planting conditions, generally speaking, the special environment of long sunshine time and large temperature difference between morning and evening in Xinjiang is unique, so fruits and vegetables are generally high in sugar content and mature and full. So basically, the best jujube varieties are produced in Xinjiang. There are three kinds of dates in Xinjiang, namely Junzao, Huizao and Hami Jujube.

Junzao: including Hetian Jujube, Hetian Jade Jujube, Hetian Junzao and Aksu Jujube. The head is big and the flesh is thick.

Huizao: The representative of Huizao is Ruoqiang Jujube, which is produced in Ruoqiang County, Bazhou, Xinjiang. It's called "Grey Jujube" because the color of this jujube is not bright red when it is about to mature, but gray, just like being covered with frost, so we gave it a simple and popular name. Jujube Representatives are Loulan Jujube and Alphabet River Jujube.

Hami jujube: Speaking of Xinjiang, the most traditional jujube should be Hami jujube. Hami jujube has a history of more than 2000 years, which was called "fragrant jujube" in ancient times. Li Shimin, Emperor Taizong, tasted Hami jujube and presented it as a tribute to the royal family. Hami jujube is a traditional jujube with the highest iron content in Xinjiang jujube. Mature jujube is round, big, super table tennis size, deep purple. Good Hami jujube will soon return to its original state with full flesh. If eaten directly, the taste is sweet and slightly bitter. Hami jujube has the strongest medicinal function, and it is best to prepare nutritious meals by soaking in soup.

Generally speaking, Hetian jade jujube in Xinjiang has the largest sales volume, Hami jujube has the best medicinal effect, and Ruoqiang jujube Loulan jujube has the best taste. You can eat it directly or soak it in water to make soup. You can choose according to your own needs.