Description

✅Indian Jujube Specifications – General Overview:

1. Varieties:

   • Kala Jamun (Black Jujube): Dark purple to black skin, sweet and slightly tangy taste, often used in traditional sweets.

   • Ber (Indian Jujube): The most common variety, green to yellow when unripe and turns red when fully ripe, with a sweet and slightly sour flavor.

   • Green Jujube: Often harvested before it ripens fully, has a crunchy texture with a tart flavor.

   • Red Jujube: A variety that turns red upon ripening, sweet and rich in flavor.

2. Quality:

   • Grade A: Fully ripe, smooth skin, no blemishes, fresh, and firm texture.

   • Grade B: Slight imperfections, but still good for consumption.

   • Grade C: Overripe or dried, typically used for processing into snacks, jams, or dried fruit.

3. Size:

   • Small: 1.5–2 cm in diameter (common for unripe or younger fruits).

   • Medium: 2.5–3.5 cm in diameter (most common size for export).

   • Large: 4–5 cm in diameter (seen in premium varieties or fully ripe fruits).

4. Color:

   • Unripe: Green to yellowish skin.

   • Ripe: Red to dark purple or black, depending on the variety.

5. Taste:

   • Sweet and Tart: Depending on ripeness, Jujubes have a sweet flavor with a slight tartness.

   • Texture: Crunchy when unripe, soft when ripe, and often compared to dates in texture when dried.

6. Moisture Content: Approx. 70-80% when fresh, lower when dried.

7. Shelf Life:

   • Fresh Jujube: 5–7 days at room temperature.

   • Cold Storage: Extends shelf life to 2–3 weeks at 5°C–7°C.

   • Dried Jujube: Can last up to 6–12 months, often used for exports or as a snack.