The 'Ziziphus zizyphus' is a plant species of the rhamnaceae family that produces an edible olive-like ellipsoidal fruit, about 3 or 4 centimeters. The skin, initially light green, turns reddish brown when ripe. Its pulp has a floury texture, similar to that of an apple, and is sweet.

It is native to South and East Asia. The jujube has been cultivated and grown in Spain for centuries, although in recent decades the area has been shrinking. In Malaga it is possible to see it in some farms, although there is not a large area.

Jujube has different health benefits, containing large amounts of vitamin C, magnesium, potassium, copper, calcium and niacin. Its content in flavonoids, great antioxidants, helps control blood pressure and can also be used in case of anemia or liver problems.

It is highly prized due to its delicate flavor, crisp texture, and edible skin. The jujube is normally consumed raw at different degrees of ripeness. In countries like Lebanon or Jordan it is also eaten as an aperitif or even as a dessert after meals. Once dried, it is also used to replace dates in culinary preparations. One of the most common uses is to prepare a tea with the dried fruit and drink it to relieve a sore throat.

They are normally eaten fresh, but can be preserved or dried for later use.