Jujube fruit are small, round to oblong shaped fruits, with thin, glossy skin. They ripen from a light green or yellow to an orange-red color. The fruit can be consumed both slightly under-ripe and ripe. When under-ripe, the white flesh is dense, crisp and astringent, while fully ripe fruits are more spongy with a somewhat mealy texture and muted floral flavor. Each fruit contains a rough, inedible, central stone; when immature it is smooth-green, with the consistency and taste of an apple with lower acidity, maturing brown to purplish-black, and eventually wrinkled, looking like a small date. There is a single hard kernel, similar to an olive pit, containing two seeds.
- The freshly harvested, as well as the candied dried fruit, are often eaten as a snack, or with coffee. Both China and Korea produce a sweetened tea syrup containing jujube fruit in glass jars, and canned jujube tea or jujube tea in the form of teabags. To a lesser extent, jujube fruit is made into juice and jujube vinegar They are used for making pickles in west Bengal and Bangladesh.