Calm Your Nerves and Boost Cognitive Health With Jujube Dates (+ Recipes)
Editor’s Note:
Next time you’re out shopping, pick up some jujube fruit. These little red dates are believed to have originated in China where they’ve been cultivated for more than 4,000 years. Packed with nutrients and antioxidants, this ancient superfruit boasts impressive health benefits. Jujube can be eaten dried or fresh and taste like Granny Smith apples!
Below, Grace O. author of “The Age Beautifully Cookbook: Easy and Exotic Longevity Secrets from Around the World,” introduces us to two recipes you can easily make at home.
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Jujube Tea
Jujube trees grow in China and the Middle East, where they are enjoyed for their shade and their sweet fruit. The fruits are sometimes called Chinese dates or Indian dates. In America, we eat a candy based on their sweet flavor. In Asia, the fruit is often dried and made into a tea. Jujube tea is used in homeopathic medicine to calm nerves and soothe sore throats, and acts as a laxative. It doesn’t need a sweetener because the fruit is naturally sweet. You can boil fresh or dried jujubes as long as they’re ripe. You can serve this tea hot or chilled.
Serves 4
Ingredients:
- 1 cup dried jujubes
- 5 cups water
Preparation:
Boil the jujubes in the water for 10–20 minutes or until the color of the water turns a deep reddish-brown. Strain and serve.
Chef’s Note:
To dry jujubes: Place 10 jujubes in a tray in a 100-degree oven for 8–10 hours, turning occasionally, or put the jujubes in indirect sunlight for 5–7 days or until they are wrinkled and brown. Fresh jujubes are available in the fall. You can find jujubes online at Melissa’s: melissas.com.
Benefits:
Jujubes contain vitamin C, which boosts immunity by helping the body resist infection. Preliminary research suggests that the antioxidants in jujubes may help protect the brain and enhance memory.
Jujube Crumble
When jujubes are still green and unwrinkled, they taste just like tart Granny Smith apples. As they ripen, they wrinkle and turn a dark reddish-brown color. They also become much sweeter than apples. You can use Granny Smith or other green apples instead. Freshly grated nutmeg and lemon zest make all the difference in this homey crumble, made with oat flour, nuts, and a bit of cheese for extra oomph.
Serves 8
Ingredients:
- 6 cups unripe green jujubes
- ¼ cup raw or all-natural brown sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoon lemon zest
Crumble
- 1 cup oat flour
- ½ cup rolled oats
- ½ cup grated cheddar or Parmesan cheese
- ½ cup raw or all-natural brown sugar
- ½ cup chopped walnuts
- ⅓ cup cubed chilled butter or Smart Balance
- 1 teaspoon lemon zest
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
Preparation:
- Preheat the oven to 350 degrees.
- Cut the jujubes into quarters, removing stems and seeds. Toss with the ¼ cup of sugar, lemon juice, and lemon zest. Place in a 9-inch glass pie plate or distribute among 4 small ramekins or ceramic baking dishes.
- Make the crumble: In a large glass or ceramic bowl, blend the crumble ingredients with your fingertips until the mixture resembles coarse meal.
- Spread the mixture evenly over the jujubes and bake in the oven at 350 degrees for 15–30 minutes or until the top is brown and crisp.
Chef’s Note:
If the jujubes are dark reddish-brown, wrinkled, and fully ripened, leave out the first ¼ cup of sugar. If you can’t find oat flour, pulverize rolled oats in a food mill or food processor, or use whole-wheat flour instead.
Benefits:
Jujubes are a traditional remedy for anxiety and sleeplessness. They’re also a good source of vitamin C, which helps the body resist infection. Preliminary animal research suggests that the antioxidants in jujubes may help protect the brain and boost memory. Walnuts are a good source of Omega-3s, which help ward off depression.
This excerpt has been adapted from “The Age Beautifully Cookbook” by Grace O. To buy this book, click here.
