Jujube, also red date, Chinese date, and Chinese jujube, is the fruit of the Ziziphus jujuba tree. The fruit is used both fresh and dried across Indian, Southeast Asian, and Chinese cuisines.
Applications of the fruit include Chinese ching bo leung, a cold beverage; drinks made by crushing jujube pulp with water; tea syrup made by infusing jujubes in sugar syrup, date paste used to fill pastries and candies, and Chinese jujube wine called hong zao jiu (红枣酒).
In Korea, jujubes are called daechu (대추) and are used in daechucha (jujube tea) and samgyetang (ginseng chicken soup).
In Southern India, sun-dried jujubes are combined with tamarind, jaggery, salt, and red chilies to make a portable snack called elantha vadai (usually the Indian jujube is used, as it is more tolerant of warm conditions).
In Vietnam, jujubes are smoked and the resulting fruit is called "black jujube".