Also known as "Xihe jujube". The fruit is long and round, with reddish-brown skin and yellow-green flesh. When broken, it can pull out crystal sugar filaments, hence the name "golden silk jujube". Jujube has thin skin, thick meat, small core, fine quality and sweet taste. The sugar content is as high as 67%, and the ratio of kernel to meat is 1 ∶ 5.6. It also contains protein, fat, starch, calcium, phosphorus, iron and various vitamins. The content of vitamin C is more than 70 times higher than that of apples, which is a good tonic for the old, the weak and the sick.
Maternal consumption of brown sugar boiled jujube, or boiled jujube into millet porridge, glutinous rice porridge, can greatly accelerate the recovery of the body. Like jujube nectar, it can artificially breastfeed babies, which can not only help them develop, but also sterilize and protect their teeth. It also has good curative effect on constipation, keratitis and corneal ulcer. At the same time, it also has the functions of soothing the liver and strengthening the spleen, clearing away heart fire and moistening lung, enriching blood and caring skin, regulating middle energizer and benefiting qi.
Fresh dates are eaten raw, sweet and crisp; Dried and eaten raw, tender meat is warm and mellow, sweet as honey, and has excellent flavor; Soaked in white wine, it is made into drunken jujube, which is also quite flavored and can eliminate phlegm and reduce fire. After various processing, it can also be made into delicious traditional sweet and sticky foods, such as jujube zongzi, jujube sticky cake, jujube cut cake, jujube flower cake, dragon roll cake, jujube pot cake, fried cake, daily Laba cake and Laba porridge, which are all popular foods.