Description
The Sour Jujube (Ziziphus jujuba var. spinosa), also known as the Wild Jujube or Suan Zao in Chinese, is essentially the scrappy, wild cousin of the common sweet jujube. While its cultivated relatives were bred for size and sugar, the sour jujube stayed true to its rugged roots—smaller, thornier, and packed with a distinct tartness. They are useful as rootstock for named variety and a problem free wildlife food source.
Here is a breakdown of what makes this plant so unique:
Visual and Growth Habits
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The Look: It is a deciduous, multi-stemmed shrub or small tree that typically grows between 10 to 15 feet tall. It has a somewhat “zig-zag” branch pattern and is heavily armed with sharp, slender thorns, making it an excellent (if aggressive) natural security hedge.
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The Foliage: The leaves are small, glossy, and bright green, providing a delicate texture that belies the plant’s tough nature.
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The Flowers: In late spring, it produces tiny, inconspicuous yellowish-green flowers that possess a subtle, pleasant fragrance.
The Fruit: Small but Mighty
Unlike the date-like cultivated jujube, the sour jujube fruit is:
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Size: Small and round, roughly the size of a marble or a large cherry.
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Color: Starts green and matures to a dark, reddish-brown or mahogany.
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Flavor: The flesh is thin and crisp with a notably tart, acidic profile. While you can eat them fresh, they are more an acquired taste compared to the “honey” sweetness of garden varieties.
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