A late-ripening fresh jujube, pale green with a reddish-brown blush and thin skin, with crisp, juicy, very sweet greenish-white flesh around a short, pointed stone. It is mostly eaten raw.
The winter jujubes that come to market in autumn are especially fresh.
Tips
culture
Despite the name 'winter' jujube, 冬枣 is a late-autumn fruit (October - November) prized as a fresh, apple-crisp eating jujube - distinct from the dried red 红枣 used in cooking and TCM.