jujus are often an acquired taste, and more often than not, they require that the person naive to it is made aware of the effects of harsh climates on the fruits.
have to say though that the price tags of the mediocre jujus sold here or elsewhere are often atrocious, especially for a would-be customer trying them for the first time.
moreover, sellers should at least mention that fresh jujus that are subprime in quality are better left to dry as dates.
it might sound counterintuitive, but jujubes with dry and cardboard-y pulp as fresh fruits often end up being juicier and moist, if not syrupy --when shriveled as dates. At least the first two or three weeks of drying. Jujube pulp is just weird that way. Our sihongs as fresh fruits were baked dry on the trees this summer, but when further dried into dates, the dryness is now far less discernible for some reason.
Further drying however, will crystallize the sugars within the pulp which transform the date into lozenges. Still edible, if not indefinitely edible, but rock-hard!