Most flavorful jujube?


#41

Thanks mamuang. Almost all thai/indian jujube variety I saw posted online didn’t list the variety. They just listed as thai/indian or giant green thornless. I’m attached to it because I remember eating them as a kid growing up in VietNam. From what I remember, it is crunchy, mildly sweet, the meat is almost translucent, and about half the size of a normal apple. I’ve tried the chinese jujube thinking it was the same fruit I ate as a kid (don’t know which variety) because thai/indian jujube in vietnamese is called tao tau (literally translated to chinese apple) and it’s not the same because the meat almost has like a powdery, fibrous texture.


#42

You don’t get snow days for 6" of snow though. As a kid we needed like 18-24" minimum


#43

I heard it’s difficult to graft jujube. Is it true? How difficult?
I planted a Li last year and it fruited the same year. Not many, about 10, but they were very very tasty and big too. I did not expect them to be so tasty actually. Probably because I put it in the sunniest spot of the entire place.
Now you guys are talking about how much better HJ and SC are. I can’t resist the idea of grafting these 2 varieties to my existing Li some time this year or next year.
I think 4 varieties on one tree is a good balance. If I had to graft one more variety in additional to Li, HJ & SC, what would you recommend?


#44

a li in its prime is very good. I actually like it better than a prime hj or sc(though can’t really say if sc ever reaches ‘prime’ here in vegas). So between hj and sc, will have to go with hj.
sherwood, sihong, chico, priest, la fleur, r4t3, are my other favorites among relatively available cultivars


#45

James,
Chinese jujubes have good ones and “not so good” ones, too. Some are used for drying, not fresh eating. Don’t give up on them yet.

Once you eat good ones, you’ll know why people like them. Many Chinese jujubes are on a small size comparing to a standard Thai jujubes.


#46

The grafting is not difficult but the wood is harder than apple wood. I use cleft and bark grafting techniques.

Re. Jujube taste, it appears to be location-dependent, too (like most other fruit). Same variety performs differently in different climates.


#47

Does anyone have some Dae Sol Jo jujube scion wood for trade or sale?
Cliff England is out from late spring freeze damage.
I have for trade: sugarcane, shanxi li, sihong, chico, tigertooth, autumn beauty, black sea, winter delight, ga-866, taiwan giant(Indian).
I also have figs, poms, mulberries, stone fruits, loquats, guavas and others.


#48

Jujube is easy to graft. Sometimes you can do a hack job and they still heal together. Cleft, veneer, side grafts all work well depending on scion/rootstock diameters. I don’t recommend bark grafts because jujube bark is thin and doesn’t separate well. Just make clean smooth cuts and line up the cambium layers. Jujube wood is hard and stiff so apply extra pressure with a clothes pin or bag clamp to improve contact between scion and rootstock.

Jujube is one of the few plants that I can graft in the middle of the Phoenix summer outside. The only problem is if the rootstock or scion is weak it might only grow secondary branches the first season, then maybe a primary branch the next spring if it gets plenty of direct sun and stores up enough carbohydrates.


#49

Thank you for the tip! Very helpful!
I am planning to do a few grafts on my Li next spring. It has grown very well this year.