Lotus jujube

Ziziphus lotus

fruit

Small red jujubes, mealy and sweet, picked from thorny bushes, fresh or dried into flour.

Origin

Maghreb and southern Spain

Where to find it

It covers the arid plains of Morocco, Algeria and Tunisia; in Morocco, its fruits, “nbeg”, are sold in autumn at markets in the Oriental region.

Season (United States)

September to November

Preparation

The jujubes are eaten raw, spitting out the stone; dried, they are pounded without the stone to make flour.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

It is said to be the fruit of the Lotus-eaters in the Odyssey, whose taste made sailors forget their way home.