Jujube - red dates, is one of Bangladesh's most common and popular fruits. Bengalis love to eat jujube in various forms. Both ripe and slightly unripe jujubes are edible. They can be crushed or turned into candies, chutneys, and pickles.
Jujube fruits are abundant in flavonoids, polysaccharides, and triterpenic acids, which are the main antioxidant constituents. Several varieties of jujube are cultivated in Bangladesh, India, and different parts of South Asia. Because of its varieties and popularity, it can be said that jujube is the spirit fruit of Bengalis.
The most common and initial method of consuming sour jujube is mashing it. Most enjoy eating sour jujube in this manner. After thoroughly cleaning some sour jujubes, they crush them with a stone. Then, they combine salt, green chili, and coriander leaves. This is a dish of absolute enjoyment.
Sun drying is a common method for preserving ripe fruits. Half-ripe or fully ripe sour jujubes are used for sun drying. They are placed inside a net or an open pot and left in the sun for a few days. Sometimes, dried jujubes are used in lentils and curries to give them a sour kick.
Jujube pickle is a signature Bengali delicacy. Jujubes are cooked with jaggery and a variety of spices to make this. Traditionally, it is used as a condiment with meals to give the food a distinct taste.
Jujube is not just in Bengalis' taste buds; it has a place in religious scripture as well. In the Ramayana, Shabri, an admirer of Rama, gives him wild jujube after she has personally tested it to ensure that Shri Ram only eats the fully mature fruit.
The Hindu community does not eat jujube before Saraswati puja considering that Goddess Saraswati is especially fond of this fruit. It is offered as prasad, which is only given to devotees when the puja is finished.
Debunking the myth about jujube’s toxicity
According to a myth, jujube is unsafe as it has some toxicity. It is scientifically proven that jujube is a safe fruit to consume. These side effects—like fatigue or gastrointestinal distress—are usually linked to excessive intake. Furthermore, this misperception might be exacerbated by interactions with specific drugs.
