Cliff, based on the picture can you tell what variety it may be? I am very happy with it and have been enjoying it from that first season.
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I have Tigerās tooth and GA866 grafts. They are very different.
Clockwise, Redlands4, GA866, Sherwood and Tigers Tooth.
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Where are you located? The ripening time of the variety may help ID itā¦
I agree they are not Sugarcaneā¦ mine look just like Tonyās.
Other than Tigertooth (which I doubtā¦ my Tigertooth are more slender with a bit of a bend), I would add Winter Delight (Mango dong zao) and Autumn Beauty (Qi yue xian) to the list of possibilities.
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Thank you. I am in north Texas, north of Dallas. They ripen for me around the time Sherwood ripens(Early to mid September)
It is grafted onto Sherwood which is my original tree.
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The fruit looks like my XuThou fruit. Ripens about the same time. My tree came from Englandās.
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I canāt see any GA-866 on your picture, Iām afraid. They are elongated with a typical ānoseā at the tip. Will be posting pictures as soon as they ripen up.
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That looks like Ziziphus mauritiana.
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Thank you! How does this compare to other Jujubes that are often discussed here please?
Not a clue. Iād google and see if you can find a video review on it. Honey Jar and Sugarcane fulfill my Jujube needs. That type of jujube is tropical, so no interest for me.
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Crunchy, juicy and mildly sweet. Some are sweeter than others but not as sweet as Chinese jujubes. Thay also do not have that distinct aroma Chinese jujubes have,
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Thanks! Thatās a perfect match of what I had tasted! Now Iām very tempted to try Chinese jujubes, the only aroma I remember of them is from the dried packaged ones 
Iām sure the fresh ones smell better.
Actually, I personally think the dried ones are more aromatic as they are more condensed (not sure if it is the right word).
I like both Indian jujubes and Chinese jujbes. They are not the same. If people expect them to be similar, they may be disapponted. Chinese jujubes also have a denser texture. Indian jujubes are about crunchiness and juiciness.
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i believe these are Indian Green Thornless Jujube ( Ziziphus mauritiana ) @mamuang can you tell me more about how Indian vs Chinese jujube compare when eating fresh?
I think I understand now why I donāt find the dried aroma that pleasant. It must be reminding me of the only jujube that I tasted in Tunisia which were much smaller than the ones I see here, and no one cared for them. I wouldnāt even call them crab-jujubes.
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Sorry,
I missed your post. I talk about good ones for fresh eating:
Indian/Thai jujubes crunchy, juicy, mildy sweet.
Chinese jujubes - crunchy (not as much as Indianās), not as juicy but a lot sweeter and aromatic.
The popular The Indian/Thai varieties ripen when their skin turns paler green. I avoid buying dark green skin ones. They are picked too early.
Chinese ones usually ripen when skin turns brown.
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thank you so much to explaining. i dont ever see the Indian jujubes sold locally in my area. But if i ever see it ill know to pick pale green for best taste. I do like more sweet but im still curious about Indian jujubes since they look tasty being green color.
Taiwan green jujube is bigger and tastier than Indiana jujube.
I plant three seedlings of Indian jujube and plant to graft Taiwan green jujube.
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The most popular variety from Thailand now is called Milk (literally translated Fresh Milk), a hybrid of the Taiwan (for taste) and the Indian( from India for production). The best of both world.
You can google, Thai jujube, Milk. Unfortunately, I donāt trust sellers on EBay if they have the real Milk.
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do you know where i can get Taiwan and green indian jujubes? i dont want to buy from ebay either
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