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Curious about the benefits of eating dates every day? Here are the top health benefits of dates, including a breakdown of the fruit's nutritional value.
Jujube (UK / ˈ dʒ uː dʒ uː b /; US / ˈ dʒ u dʒ u b / or / ˈ dʒ u dʒ ə b iː / [5]), sometimes jujuba, scientific name Ziziphus jujuba, and also called red date, Chinese date, and Chinese jujube, [6] is a species in the genus Ziziphus in the buckthorn family Rhamnaceae. It is often confused with the closely related Indian jujube, Z ...
Ziziphus mauritiana, also known as Indian jujube, [2] Indian plum, [2] Chinese date, [2] Chinee apple, [2] ber [2] and dunks [2] is a tropical fruit tree species belonging to the family Rhamnaceae. It is often confused with the closely related Chinese jujube ( Z. jujuba ), but whereas Z. jujuba prefers temperate climates, Z. mauritiana is ...
The fruit is an edible drupe, often very sweet and sugary, reminiscent of a date in texture and flavour. Well known species include the commonly cultivated Ziziphus jujuba ( jujube ), Ziziphus spina-christi from southwestern Asia , Ziziphus lotus from the Mediterranean region, and ber ( Ziziphus mauritiana ), which is found from western Africa ...
Ziziphus spina-christi, known as the Christ's thorn jujube, is an evergreen tree or plant native to the Levant, East Africa, and Mesopotamia. [3] Fruit and leaves from the tree were used in preparing ancient Egyptian foods, in cultural practices, and in skincare routines - especially with qasil powder derived from the Ziziphus spina-christi tree leaves.
Ziziphus oenopolia, commonly known as the jackal jujube, small-fruited jujube or wild jujube, is a flowering plant with a broad distribution through tropical and subtropical Asia and Australasia. In India, it is mostly found in the deciduous forests of the southern part of the country.
Ziziphus nummularia, commonly known as wild jujube or jharberi in Hindi, [2] is a species of Ziziphus native to the Thar Desert of western India and southeastern Pakistan, south Iran, Afghanistan, Lebanon and Zimbabwe. Ziziphus nummularia is a shrub up to 6 metres (20 ft) or higher, branching to form a thicket.
There are two ways to make daechu-cha: boiling dried jujubes or diluting the preserved jujubes into boiling water. [2] [4] Preserved jujubes can be made by simmering dried—preferably sun-dried—jujubes on low heat for about eight hours to a day, until the liquid becomes sweet and syrupy. [5]