The post discusses the discovery of jujube fruit, or ‘giuggiole’ in Italy, which has a tough apple-like texture and a central stone. It compares fresh Italian jujubes with dried Shandong jujubes, detailing their differences. The post also highlights jujube’s historical significance, culinary uses, and health benefits over centuries.
Category Archive: Eat
My gigantic rhubarb whose stalk’s circumference is over 20cms
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All I need to hear are the words ‘healthy vegan meat replacement’ to turn me off of a […]
Image: Something new for dinner.
Curious Foodies 