Explains why @tonyOmahaz5 top worked everything to HJ then. I’m fine with better quality even if it means smaller fruit. I was planning to put in a few more HJ. Sounds like HJ is still the right call for me.
Jujube pollination can be complicated, so I’d suggest adding one other tree just to cover your bases. So if you are planting 3, do 2 HJ and one SC/Mass/So. Or just graft some others on. Massandra would be a good one to graft on, as the fruit is distinctively shaped and you’d have an easy time separating it later.
I have a few SCs already as pollinators for HJs.
If we set HJ aside, how do you compare SC to Mass and SO in taste and size?
Sugar Cane has higher upside than the other two, but has disappointed me this year after 3-4 years of very good fruit (at least on par with HJ). I’m guessing it will bounce back, but I’ve also heard of some people in other parts of the country not be thrilled with it, so you may want to get other opinions. I would rank SC, then Massandra, and finally So, though all are good options.
While a good producer, Sugar Cane probably ranks last in productivity of the 3. In terms of size, SC is wider than Massandra, but Massandra is longer, so I’m not sure which is bigger. SC is probably close to So in size, but may be a bit bigger.
For these 3-4 years, where SC has been a bit of a letdown, has it still been better than Mass and SO? (I assume you mean quality could be a lot better.)
Sugar Cane was great for 3-4 years. This year is the only disappointing one. That’s enough to knock it under HJ (which is as good as ever) and maybe Massandra. I think Massandra may have been a bit better last year than this year, but it didn’t have as big a drop as Sugar Cane. So also seems a bit less consistent in quality this year so it has been a challenging year for several varieties.
Ah. Sorry I read that wrong. So this year, was SC better than Mass? About the same?
Some SC were better, many were on par or worse. Post 2258 in this thread for details. Last year’s SC would be ahead (like HJ, but lighter texture).
Thanks. I appreciate taking answering down to the minutiae.
After reading you and maumaung I may reconsider shanxi li just to have one that has some size. Have you tried steaming them? They say that gives them a date taste and texture.
I’ve never steamed them. I have trouble picturing a jujube with the same texture and sugar as a date. I suppose I should try it some time, just to see how they come out. Anyone else want to take the lead on this one and post pics? 
I’m not fully sold on Shanxi Li yet. Redlands may be another large one to consider. Tae Sang Wang is also large and decently productive. Last year squirrels ate them all though, so I’m not sure how tasty they are.
Autumn Beauty is fairly large, though not as big as the others.
Didn’t you buy that new Korean one Empress Gee? Looks like it had some size as well.
It could be a while before I see fruit from that tree. It is still under 2’ tall. I should take some of it and graft it to a vigorous tree- I could get fruit a lot sooner that way.
1 Like
To facilitate selection of the suitable processing method for jujube fruits, in this study their contents of triterpenic acids, nucleosides, nucleobases and saccharides after drying and steaming treatment were determined using ultra-high performance liquid chromatography and high performance liquid chromatography coupled with evaporative light scattering detector methods. The results showed that except for sucrose, the content levels of most analytes were increasing in the jujube fruits during drying treatment at 45 °C. The levels of cyclic nucleotides such as adenosine 3′,5′-cyclic monophosphate and guanosine 3′,5′-cyclic monophosphate, were significantly decreased after the fruits were steamed. Therefore, owing to the bioactivities of these components for human health, the dried fruits would be the better choice as medicinal material or functional food, and dried jujube fruit should not be further steamed.
A local cultivar of Z. jujuba Mill. which is called “Lingwuchangzao” and is cultivated in Yinchuan (China) was used in this research. All trees were managed in accordance with integrated cultivation protocols, and the fruits were collected on 25 September 2013. Physiologically mature jujube fruits were picked, as defined by experienced horticulturists, based on color, flavor, and structure of the fruits. A total weight of 10 kg of jujube fruits from 20 jujube trees were collected and separated into three batches (F1, F2 and F3). The sample S1 was obtained from the fresh fruits of F1. The fresh sample F2 was subjected to a drying process at 45 °C in a hot air circulation oven, and sampled every 24 h until the moisture content reach 10%, at which point the samples S2 to S7 were obtained; F3 was steamed for 30 min in a closed pot to produce sample S8; The sample S5 obtained with the hot air circulation oven drying method with a moisture content between 15%–20% was selected for steaming for 30 min in a closed pot, and thereby sample S9 was obtained. Each experiment was carried out in triplicate.
In asia, particularly northern china, there are recipes where jujubes are steamed. I never got the texture or flavor of dates from jujubes that were cooked this way.
1 Like
5 Likes
Updated on my XuZhou. My tree was so loaded this year that I had to put multiple stakes on the tree…the whole tree was leaning over. This fruit does not ripen well for me here. It splits easily but this year with all the rain there was rare splitting. Last year most of the fruit turned black and moldy inside out. This year most of the fruit as it was ripening would swell up and feel puffy. When picked a whoosh of air would be released and the fruit basically collapse. If allowed to dry it would be that black moldy look. I’ve never cared much for the taste and it always had an unripe taste to me. Most fruit have been like described above but I have found a few fruit that have ripened normally and are actually good! Now it kinda takes me back eating from this tree when the state of most of the fruit is scary!!! So if you can get this fruit to ripen properly it really is good but for me it needs to be fully brown to have this good flavor.
Last year: most of them dried to look like this.
This year: Tons of fruit. Most still looking like dry black mold when dried. Picked before drying they are puffy, full of air that leaves very little flesh to the fruit—basically an empty mushy shell when this air(gas) is released. SCARY YUCK!
Today: I found several fruit that have ripened normally (on the right) and are quite tasty. Most are still like the ones on the left. Note the color difference.
I use the seeds……
10 Likes
XuZhou seems quite productive but your experience gives me pause.
I keep in mimd you are in TX and I am in MA.
1 Like
I think it does have a lot to do with my heat and humidity. This is the first year I’ve gotten to taste any that taste good. I have a hard time with several trees…… they get mushy before they will dry and I blame that on our weather.
1 Like
Time for you to top work it to Honey Jar?