Meet the Jujube: A Sweet, Climate-Ready Fruit Tree for Your Garden

At this season’s Friend of the UC Davis Arboretum and Public Garden Plant Sale, a new tree is making its debut—one that’s as resilient as it is delicious.

Jujube trees (Ziziphus jujuba), long celebrated across Asia and increasingly grown in California’s Central Valley, are gaining attention for their adaptability, nutritional value, and unique fruit. With varieties like Honey Jar, Li, and Sugar Cane now available at the Arboretum Teaching Nursery, home gardeners have a chance to grow a fruit tree that thrives in hot, dry summers while producing an abundant and versatile harvest.

A Fruit with Deep Roots—and a Bright Future

“Jujube is a special crop,” says Dr. Gaëlle Chanlot, a project scientist with UC Agriculture and Natural Resources (UC ANR). “It’s been grown in California for about 50 years, but there are hundreds of varieties worldwide—especially in China, where it has a long cultural and culinary history.”

Dr. Chanlot’s work focuses on emerging specialty crops and helping farmers and communities build resilient, local food systems. Her interest in jujubes began while working with Central Valley growers seeking drought-tolerant, marketable crops.

“With increasing water limitations, we need fruit trees that can thrive in dry conditions,” she explains. “Jujubes are incredibly resilient—and they produce delicious, nutritious fruit.”

Naturally Sweet—and Nutrient-Dense

Jujubes are often described as having a crisp texture similar to an apple when fresh, with a mild, honeyed flavor. As they ripen from green to red-brown, their sugars concentrate, making them even sweeter.

They’re also packed with nutrition:

• Exceptionally high in vitamin C—far more than apples or pears
• Rich in antioxidants and beneficial plant compounds
• A source of essential minerals like potassium, magnesium, and zinc

In many Asian cultures, jujubes are dried and used year-round in teas, soups, desserts, and traditional remedies.

“To benefit from the nutrients all year long, people often dry them,” says Chanlot. “You’ll find them in everything from cakes to soups.”

Easy to Grow, Easy to Love

For California gardeners, jujube trees offer a rare combination: low maintenance and high reward.

• Drought-tolerant: Well-suited to California’s Mediterranean climate
• Pest- and disease-resistant: Few issues in local growing conditions
• Early producers: Trees can flower in their first year and produce reliable crops within a few seasons

“They’re nearly pest-free here, which is a huge advantage,” Chanlot notes. “And you don’t need a lot of water, which makes them a great choice for our summers.”

Harvest typically runs from late August through October or November, depending on the variety and desired use. Fruit can be picked when yellow-green for a crisp snack or left to fully ripen—and even dry naturally on the tree—for a chewy, date-like texture.

From Snack to Showstopper

Jujubes are as versatile in the kitchen as they are in the garden. Chanlot recommends:

• Eating them fresh for a crunchy, sweet snack
• Slicing into salads for added texture and flavor
• Cooking down into a paste for spreads or baking
• Using in pies, especially paired with apples
• Drying for long-term storage and traditional recipes

“It’s a great on-the-go vitamin boost,” she says. “I love the texture—it’s really satisfying.”

A Tree for a Changing Climate

As California gardeners look for climate-ready plants, jujubes stand out—not just for their resilience, but for their connection to global food traditions and local innovation.

Through programs like UC Cooperative Extension and the UC Master Gardener Program, researchers and educators are helping expand awareness of crops like jujube that support sustainable, water-wise growing.

“This is about more than just one fruit,” says Chanlot. “It’s about helping communities and growers adapt, while also discovering new flavors and possibilities.”