I didn’t know whether to post this into the 2021, fruit set if you don’t have hot dry summers, or cultivars grown in the us thread.
Anyways… I was reading through the scion list at Cliff’s place, and noticed a few of the jujubes originating from China mentioned a few times. Has anyone grown these recently? I’m pulling the following info from nursery and grow reports in China. I assume these won’t necessarily behave the same here.
Tian Xia Di Yi, 天下第一 aka “World’s Best” The information on this one is sketchy. The literal translation would be “Number One Under the Heavens” or contextually “World’s Best,” the later of which is a phrase you’ll commonly see on Chinese packaging. As a cultivar, as best I can search, is this originated somewhere in Yunnan. It’s dual purpose: dry and fresh eating. 70-80 day maturation, early than two other common early cultivars - fucui honey (伏脆蜜) and yuegang (月光枣). Shape similar to moonlight and mango dongzao. 17 grams average. 28-35% brix.
Zao Chui Wang - 早脆王, aka Early Crisp King. Developed in Hebei for fresh market. 32 gram, 60 gram max, record at 90g, so can be larger than Panzao. Under developed thorns. It’s a month and a half earlier than Zhanhau Dongzao. 35% brix.
Te Da Su Cui (特大酥大枣)/Ji Dan Su Cui (鸡蛋酥大枣), Egg Crisp, aka Extra Large Crisp, 80-90gram, max 120g, hanging fruit, harvest after frost. 41% brix. dwarfing
Goose Eggs (鹅蛋枣). This appears to be a synonym for Dalong zao (刀郎枣). Originated in Xinjiang. 20-35% brix. Appears to be considered better than Heitan Jade (和田玉枣), which is apparently the same as Huping (壶瓶枣).
Hunan Eggs, 湖南鸡蛋枣. 20-30grams, Most popular cultivar in Xupu county. Also knowns as Xupu Egg (溆浦鸡蛋枣). Non uniform size. Seems to be aimed primarily at dry market (I think).
Golden Silk, Jin Si Hao, Jin Shi Zao, technically the correct romanization should be Jin Si Zao. “金丝小枣” or 金丝枣. Anyways, appears to be meant for dry market. From Zhongning county.
Bul Lou Su Zao, I assume this is 不落酥枣, which should be bu lou su zao, the “do not fall dates” Pingyao county in Shanxi. Weak stem, lots of foliage. 20g average 31% brix. 110 days. I think this is a drying date, but not sure.
ma ya zao, moonlight, 月光枣. aka Lingzao, 灵枣. ma ya zao, horse tooth, 马牙枣 should be different from moonlight, yuegang, 月光枣. aka Lingzao, 灵枣.Cliff has an error in his listing showing “ma ya zao = moonlight.” I need to seek clarification from Cliff to figure out what he has. The latter is from Heibei province. 10-13g. 30 brix. (up to 40 brix when red) Crisper than zhanhua dongzao. Early. 80-90 days.
Looks like Panzao and Bokjo are considered “closely related.”
The only other [two] jujubes from China in Cliff’s inventory that I have a problem back-translating and researching are [“Que Yue Xian” (秋月 and unsure of third character)} (see post 1248 ) and “Ying Lo”. @BobVance Maybe your wife can throw out a suggestion? I’m stumped. @castanea Are you familiar with any of these? maybe you can fill in the gaps?
I’d be interested in hearing about Tian Xia Di Yi, and Ma Ya/Moonlight, Maya and Moonlight. They sound interesting for those on the east coast with a shorter season and want fresh and early ripening. @jujubemulberry have you tried either?
Apologies in advance if there are inaccuracies. I have a lot of tabs open and trying to cross reference [often] badly Romanized names with their original Chinese spelling.