If you plan on eating jujubes fresh, buy them just before they turn red, soft, and wrinkly.
Sautee jujubes with some bell pepper, eggplant, greens, onion, or summer squash. Pair it with kale, diced onion, some olive oil, and a dash of salt and pepper. Roast jujubes with chopped root veggies, apples, and pears.
Make sure that you buy the right variety. Fresh jujubes meant for drying will taste dry and mealy. Fresh jujubes meant for eating raw will taste sweet and tart, like an apple.
Don’t throw the syrup away! Keep boiling it until it reduces to 1⅓ cups (320 milliliters). Pour it into a glass bottle and use it as a syrup on pancakes and waffles. Store it in the fridge.
Do not peel the ginger root or the Asian pear.
To best preserve the flavor of the tea, use glass or ceramic containers.
